Suji Halwa Recipe | Sooji Halwa | Temple Style rava Halwa

sooji halwa recipe

Suji Halwa Recipe: A traditional and delectable classical Indian dessert made with semolina, ghee, and sugar. It is simple to make and uses simple ingredients, but it produces one of the most flavorful and flavorful semolina dessert recipes. It is traditionally prepared for auspicious occasions or as prasadam in temples, but it can also be served as a simple dessert for lunch or dinner.

Rava, also known as semolina, is one of the most important ingredients in Indian cuisine. It is used to make a wide variety of dishes such as breakfast, sweets, desserts, and even main course meals. There are numerous types and methods for making dessert, but the most common or popular choice is the suji ka halwa recipe, which is known for its taste and simplicity.

I’ve posted several types of rava halwa on my blog, including sheera, kesari bath, and others. However, this is an authentic halwa recipe that is typically prepared in temples or served as prasadam for auspicious occasions. I had previously posted this with just semolina, sugar, and ghee. However, I have updated my previous video with new ingredients to make it more rich and creamy. Basically, I added a milk and Kesar combination to make it more creamy and visually appealing. In other words, the halwa is coloured with saffron rather than just brown. Personally, I prefer it this way, as it can be easily served for any occasion. Please try this new method of making traditional and authentic rava halwa and let me know what you think.

Also included are some additional tips, suggestions, and variations to the suji ka halwa recipe. To begin, for the best consistency, the halwa is traditionally made with medium-coarse sooji or rava. Essentially, it is the same rava used for upma, also known as bombay rava. Try not to use fine rava or bansi rava as they may not produce the best consistency. Second, to make perfect sheera, use a simple 1:1:1 ratio of rava, ghee, and sugar. This is a simple recipe to follow, but if you think it may be too sweet, reduce the sugar (I used 3/4 cup of sugar here). Finally, adding Kesar or milk is optional, and you can leave it out if you don’t like it. To improve the taste and richness, you can substitute milk powder or even cooking cream.

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Suji Halwa Recipe Card:

sooji halwa recipe

Suji Halwa recipe

Suji is a type of halvah made by toasting whole-wheat semolina in a fat such as ghee or oil and then adding a sweetener such as sugar syrup or honey. It can be served as a breakfast or dessert. The basic recipe calls for semolina, sugar or honey, ghee, and occasionally milk.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course sweet
Cuisine Indian
Servings 4 servings
Calories 827 kcal


  • 1 cup ghee / clarified butter
  • 2 tbsp  almonds
  • 2 tbsp cashew
  • 2 tbsp  raisins
  • 1 cup  rava / semolina / suji   (coarse)
  • 2 tsp  besan / gram flour
  • 1 cup  milk
  • 2 cup  water
  • 2 tbsp  kesar water
  • 3/4 cup  sugar
  • 1/4 tsp  cardamom powder


Step-by-step instructions for making suji ka halwa:

  • First, heat 3/4 cup ghee in a large kadai. 2 tbsp almonds, 2 tbsp cashews, and 2 tbsp raisins
  • Roast the nuts on a low heat until they become crunchy and golden brown.
  • Set aside the fried nuts.
  • Add 1 cup rava and 2 tsp besan and roast on low heat.
  • Roast the rava until it becomes aromatic and golden brown.
  • 1 cup milk, 2 cups water, and 2 tbsp kesar water in another saucepan I soaked some kesar strands in warm water for 10 minutes.
  • Bring the milk to a boil, stirring occasionally.
  • Pour the hot milk over the roasted rava and mix constantly.
  • Continue to stir until the rava absorbs the milk and thickens.
  • Simmer, covered, for 3 minutes, or until the milk is completely absorbed.
  • Add 3/4 cup sugar and stir well until the sugar dissolves.
  • Add in fried nuts 1/4 tsp cardamom powder, 1/4 cup ghee
  • Mix thoroughly to ensure that everything is well combined and the suji is soft and fluffy.
  • Finally, serve suji halwa with additional ghee if desired.
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  • To begin, make sure to thoroughly roast the rava; otherwise, the sheera will taste bitter.
  • In addition, 2 teaspoons besan makes the halwa very rich and tasty.
  • Furthermore, once the milk is added, make sure to stir continuously to avoid the formation of lumps.
  • Finally, the suji halwa recipe is best served slightly warm.

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