Suji Halwa (Rava Sheera / Semolina Pudding)
If there’s one dessert that never fails to bring warmth and comfort, it’s Suji Halwa, also known as Rava Sheera or Semolina Pudding. This classic Indian sweet is made using just three core ingredients—semolina, ghee, and milk (or water)—yet it delivers rich flavor, heavenly aroma, and a melt-in-the-mouth texture.
Equipment
- Kadai or heavy-bottomed pan Helps evenly roast semolina without burning
- Small saucepan For warming milk and water
- Wooden spoon or silicone spatula Ideal for continuous stirring
- Measuring cups & spoons For accurate measurements
- Serving bowls Traditional or modern, your choice!
Ingredients
Main Ingredients
- ½ cup semolina (suji) Fine or medium-coarse
- ½ cup ghee (clarified butter) Pure ghee preferred
- 1 cup milk Full-fat for creaminess
- ½ cup water
- ½ cup sugar Adjust to taste
For Flavor & Garnish
- ½ tsp cardamom powder
- Handful chopped nuts Cashews, almonds, pistachios, raisins
Instructions
- Roast the SemolinaHeat ½ cup ghee in a kadai on medium flame.Once melted, add ½ cup semolina and begin roasting.Stir continuously until the semolina turns light golden and emits a nutty aroma (5–7 minutes).
- Warm the LiquidWhile roasting, in a separate pan, heat 1 cup milk and ½ cup water together for about 2 minutes—do not boil.Warm liquid prevents lumping when added to semolina.
- Cook the HalwaLower the flame. Gradually pour the warm milk-water mix into the roasted semolina, stirring constantly.Keep stirring as the semolina absorbs the liquid and thickens.Add ½ cup sugar. Mix well and continue cooking until halwa thickens again and ghee starts to separate.
- Finish and ServeAdd chopped nuts and mix well.Sprinkle ½ tsp cardamom powder. Stir everything together.Serve hot, garnished with more nuts or an extra spoon of ghee.
Video
Notes
Cooking Tips
- Roast patiently: This step defines flavor and prevents a raw aftertaste.
- Always warm liquids: Avoid curdling or lumping by never adding cold milk/water to hot semolina.
- Adjust sweetness: Prefer it less sweet? Use ⅓ cup sugar instead.
- Flavor twists: Add saffron strands soaked in milk or replace sugar with jaggery for variation.
- For a richer texture: Use only milk instead of water + milk combo.