Sooji ka halwa
4 from 1 vote

Sooji ka halwa | Rava sheera/kesari

Enjoy this quick and easy Sooji ka halwa / Rava sheera as a part of your festive celebrations.
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Nupur @ The Veggie Indian


  • 1 cup sooji/rava fine semolina
  • ¾ cup sugar
  • ½ cup ghee
  • 4-5 tsp cardamom pods crushed or ½ cardamom powder
  • 8-10 cashews halved
  • cup water
  • ½ cup milk


  1. Heat the ghee in a heavy bottomed pan/wok. Turn to low and add the cashew halves to it. Roast for a few seconds and when they start turning light brown, remove them draining any extra ghee and keep aside in a bowl
  2. In the same pan, add the semolina. Keeping the gas at low settings, roast semolina for about 8-10 minutes till it starts turning light pink and you can smell a nice aroma coming out. Keep stirring the sooji in between.
  3. While the rava is getting roasted, mix water and milk in a pan and heat it a bit. Not boiling, but just hot. Keep aside.
  4. When the sooji gets roasted properly- turn the gas at medium and add this milk + water combo to it stirring vigorously. Be careful as this mixture has the tendency to splutter. Once it settles down, turn the gas to low again, cover the pan and let it simmer for 5-7 minutes. This will make the semolina swell a bit.
  5. Next, open the lid and add the sugar. Mix well. The mixture will start loosening up again while the sugar dissolves itself. Cover and cook for a further of 4-5 minutes. Stir once or twice in between.
  6. Add the cardamom powder or pounded pods now and mix. Finally, when the halwa starts leaving the sides of the pan and kind of moves along with your ladle it means it is ready. Turn off the gas now, garnish with cashews and enjoy this delicious treat.

Recipe Notes

You could skip the milk completely and add only 2 cups of water to make this halwa
If you want to make this Sooji halwa vegan- use coconut oil instead of ghee.

You could add some saffron into a tbsp. of milk and add it towards the end of the cooking along with the cardamom.

Feel free to use any nuts like raisins (kishmish), chironji etc.