Sooji ka Halwa | How to make authentic Gujarati Style Sheera
A nice an easy to make sweet dish prepared in minutes. Sooji ka Halwa also known as “Sheera” in Gujarati is an all time favorite sweet dish that can be served as a dessert, breakfast sweet dish or prepared for special occasions or festivals. Sooji ka Halwa is a super simple and absolutely delicious dish prepared by roasting sooji also known as rava or semolina in pure desi ghee (clarified butter) cooked in warm milk with sugar and topped with your favorite choice of dry fruits and saffron.
This recipe is my all time favorite, I’ve learned to make this special method of “sheera” from my mom. I’ve watched her make it numerous times as a sweet side dish for dinner, for special puja’s at home. My mum’s recipe calls for warm milk, but many people substitute the milk with water which is also fine, but I find that by adding milk to the sheera gives it a nicer rich taste and texture. Also this recipes has silvered almonds, green raisins which is optional, silvered cashews and charoli also known as chirongi nuts or piyal seeds and saffron to give our sooji ka halwa a nice flavor and color.
Sooji ka Halwa can be made in many different ways. No matter what style and method rava halwa is made in whether it be North Indian-Suji Ka Halwa, South Indian Kesari Rava or Pakistani Sooji ka Halwah they all taste absolutely scrumptiously delicious. 🙂
I’m sure a lot of us have already heard of semolina also known as rava or sooji. But did you know that it’s not just commonly used in Indian cuisines it’s also very popularly used in many other cultural backgrounds like Europe, North Africa, West Africa, North America and South America to make pasta, pudding, breakfast cereal and couscous. Semolina is a grain that is very versatile can be used to make sweet dishes, savory dishes, baking and I’ve read and some what believe that it also has some amazing health benefits if consumed in the correct manner.
Sooji ka Halwa also known as "Sheera" in Gujarati is a all time favorite sweet dish that can be served as a dessert, breakfast sweet dish or prepared for special occasions or festivals.
1 cup - sooji;(rava or semolina)
1 cup - ghee
1/2 cup - sugar
2 cups - milk;warm
8-10 pieces -charoli;(chirongi)
1/2 cup - mixed slivered almonds and green raisins
1 tsp. - elachi powder (cardamon)
Heat the ghee in a broad non-stick pan; add the semolina and sauté on a slow low-medium heat for 6 to 10 minutes. , while stirring occasionally. The color of semolina should slight change to a golden brown and should be able to smell the aroma of the ghee/semolina mixture.
Add the milk very slowly a little at a time; mix well and cook for 5-8 minutes, while stirring continuously until the milk is absorbed into the semolina and the ghee is starting to separate.
Add the sugar, raisin, charoli, almond slivers, elachi powder and saffron mix well. Keep stirring occasionally until the sugar is absorbed and ghee starts to separate.
Remove into desired bowl; Garnished by sprinkling a little elaichi (cardamom) powder on top and slivered almonds and serve.
Dry fruits of your choice can be added.
Milk can be substituted with warm water.**Milk gives it a nicer texture and flavor.**
Wishing everyone a happy Makar Sankranti ….also known as Uttarayan a Hindu Festival celebrated in parts of India and around the world.
Til ke ladoo is a traditional winter sweet. This is a super simple recipe made with Til and jaggery. Til is sesame seed and jaggery is unrefined cane sugar. Til ke Ladoos are eaten especially for Makar Sankranti festival in the cold weather climates.
I added a bit of a twist to the ladoos by adding dry fruits …….makes it very tasty.
1 cup Sesame Seeds also known as Til
1 cup Jaggery or gur broken (shred or grind into small chucks)
Til ke Ladoo
3 tablespoons Clarified butter, Ghee
1/2 teaspoon crushed cardamom or adjust to your taste.
1/2 cup of finely chopped or grinded dry fruits (Almond, Kaju, Pistachio)
1/2 cup water
Grease a plate and set aside.
In a frying pan dry roast the sesame seeds on medium heat stirring continuously. Sesame seeds will become light golden brown. This should take 4-5 minutes. Take the seeds out in a bowl. Set aside.
In the same frying pan dry roast the dry fruits for about 4-5 minutes stirring continuously till slightly brown. Take out in another bowl and set aside.
In the same frying pan heat the water and add the jaggery (gur).
Simmer over medium heat till it starts caramelizing. To test if ready add a drop of the syrup into a bowl of cold water and if it forms a ball then it is ready. This should take 4-5 minutes. Then reduce the heat to low.
Add ghee, cardamom, and roasted sesame seeds and dry fruits and mix it thoroughly with melted jaggery.
Transfer it in greased plate let it cool for only about 2-4 minutes so you can start making small to medium size ladoo.
Try to make all the ladoos while mix is still warm. If difficult to form the balls take a small amount of ghee in your palms and rub and then start making the ladoos
Once done making all the Til ke ladoo store in container.
This mixture can also be used to make small squares (barfi type) just spread the mixture into square or circle tray ( or use thali) make sure to spread ghee on the bottom pour mixture into it and spread. Cool for about 5 minutes and cut into small square shapes.
Dry Fruits can be omitted or altered to any dry fruit you like.
Please be sure to send me your feedback on this recipe.