Suji Ka Halwa | Sheera by Chef Anu

 Here’s a classic Suji ka Halwa recipe — the comforting, ghee-rich dessert often made for festivals, prasad, or just as a quick sweet treat.

Ingredients

 (Serves 3–4)

• Suji (semolina) – 1 cup (fine variety works best)
• Sugar – ¾ to 1 cup (adjust to taste)
• Ghee – ½ cup
• Water – 2½ cups (or 50:50 water + milk for richer taste)
• Cardamom powder – ½ tsp
• Cashews & raisins – a handful
• Saffron strands – a pinch (optional, soaked in warm milk)

Method

1️⃣ Heat & Roast

1. Heat ghee in a heavy-bottom pan.
2. Add cashews and raisins; fry until golden. Remove and keep aside.
3. In the same ghee, add suji and roast on low-medium heat, stirring continuously until light golden and aromatic (about 6–8 minutes).

2️⃣ Prepare Sugar Syrup

1. In another saucepan, heat water (or water + milk) and sugar together.
2. Once sugar dissolves, add cardamom powder (and saffron if using).
3. Keep this syrup hot.

3️⃣ Combine & Cook

1. Slowly pour the hot syrup into the roasted suji while stirring constantly (careful — it may splutter).
2. Stir until the mixture thickens and starts leaving the sides of the pan.

4️⃣ Finish & Serve

1. Add fried cashews and raisins; mix well.
2. Serve hot, garnished with extra nuts if you like.

💡 Tips for perfect halwa:

• Keep stirring continuously to avoid lumps.
• Roasting the suji properly is key — under-roasted suji gives a raw taste.
• For a richer flavor, replace half the water with milk.