5 from 1 vote

Sooji Halwa / Rava Halwa is a simple Indian dessert that is usually made on festival days. As Diwali is around the corner, hope you will give it a try.

Sooji Halwa/ Rava Halwa

Sooji Halwa is an easy dessert. The main Ingredients in this dish are sooji or rava, sugar, and ghee. To make this rich you can add saffron strands too. Some people use milk to make it more rich. But it’s just optional. You can use water instead of milk. It tastes great in any way. The addition of chopped nuts gives it a crunchy feel in every bite.

A plate of sooji halwa with cashews and raisins.

Usually, food color is added to give this dish a color. You can add or avoid it or you can try my method of adding natural food color as I did in this dish. There is a similar type of other dish called Sooji/Rava Kesari. Though the ingredients are the same in both these dishes, the only difference is in the making.

Table Of Contents

Sooji Halwa/ Rava Halwa
How to make Sooji Halwa
Other Indian desserts for you to try
Sooji halwa recipe
Sooji Halwa/Rava/Semolina Halwa
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How to make Sooji Halwa

The first step in making Sooji halwa is preparing sugar syrup. Then roast Sooji/Rava in ghee till golden brown. Adding the sugar syrup to roasted rava. Cook till it’s done. Add ghee as per your requirement. The more the ghee, the more the taste. (Any Indian would agree with me on this I believe..LOL). If you are more health conscious, then you can substitute ghee with coconut oil or margarine. But trust me, the true taste comes with ghee/clarified butter.

I didn’t add any food color to this recipe. To get this color I added a tbsp of Beetroot extract. Just grate beetroot and extract the juice by squeezing it.

Other Indian desserts for you to try

Sooji halwa recipe

INGREDIENTS

Fine Sooji/Rava/Semolina – 1/2 cup

Sugar – 1/3 cup

Beetroot Extract – 1 tbsp ( see notes)

Water – 1 1/4 cup

Salt – a pinch

Ghee/Clarified Butter – 3 tbsp

Cashews & Raisins – As required

METHOD

In a pot take water and sugar. Heat it till the sugar dissolves, add a pinch of salt and beetroot extract.
Let it stay in the lower flame.
Take a wide heavy-bottomed pan.
Add a tbsp of ghee and roast cashews and raisins.
When cashews turn golden, remove them from a plate.
In the same pan, add Sooji/Rava.
Roast in a medium flame till a nice aroma arises and sooji turns color to light golden.
Add the sugar syrup slowly to roasted sooji while stirring continuously. BE CAREFUL, THE SOOJI SPLATTERS.
Cover and cook for a minute.
When the water evaporates and sooji gets cooked, add roasted cashews and raisins.
Add remaining ghee 1 tbsp at a time and mix thoroughly.
The halwa comes clean without sticking to the sides.
Halwa is ready to serve. Remove to a bowl.
Serve warm.

NOTES

Beetroot extract is obtained by grating the beetroot and squeezing.
The sugar was perfect. Adjust it as per your requirements.
You can increase or avoid the beetroot extract if you want.
The Sooji and Water ratio is usually 1:2.But still depends on the quality of the Sooji.
Always use fine sooji for this dish.