This sooji halwa recipe is a delicious and yummy Raksha Bandhan recipe which can be done within 20 minutes. It is similar to the South Indian Rava kesari and Milk Kesari with small deviations done here and there. But no food colour is used in this halwa, also the addition of edible camphor and chiroli nuts is the main twist for the variation in the recipe. I have shared this Suji ka halwa with step by step pics and a short YouTube video, also don’t forget to Subscribe to my channel. Also, read the recipe till last, I have jotted a few important tips to get the halwa perfect and even bachelors and beginners can try it with confidence.
Suji ka Halwa / Sooji halwa recipe is a Raksha Bandhan recipe and it is similar to South Indian Rava kesari and Milk Kesari with small deviations.
- 1 Cup Rava / Sooji
- 10 Cashews
- 1/2 Cup Ghee Link for ghee
- 3 Cup Water
- 1 Cup Sugar
- 2 tsp Chiroli Nuts
- 2 Pinch Edible Camphor
- 3 tsp Cardamom Pods (Crushed)
- 5 Almonds
- First, measure and keep all the ingredients ready.
- Roll boil 3 cups of water in a pan side by side. Heat 1/2 cup of ghee in another pan.
- Add the cashews and fry a little. Then add the sooji and simmer the flame immediately.
- Roast the sooji for 7 to 8 minutes, until it changes in colour slightly and nice aroma wafts. Ensure not to burn the sooji at this stage, so stir continuously. Now pour the roll boiling water slowly.
Mix it vigorously and be sure there are no lumps. Cover it with a lid, as it splutters too much.
- It thickens very soon and check if the sooji is cooked perfectly. Now add sugar and chiroli nuts.
- Add crushed cardamom pods and 2 pinches edible camphor. Sugar melts and the sooji loosens now. Mix well till the halwa leaves the sides of the pan.
- Finally, add chopped almonds. Switch off the flame, when the halwa is in slightly flowing consistency as it thickens with time.
Tips for Suji Ka Halwa
- Always use good quality ghee, as the whole taste of the sooji halwa recipe depends on the ghee used.
- Also, roast the sooji in low flame only, else it gets burnt and tastes bitter.
- Ensure the water is roll boiling when pouring over the sooji, so it gets easily cooked.
- This suji ka halwa can be fully cooked in milk too, which lends a rich taste but it tastes similar to milk / paal Kesari.
- The most important tip to be noted is the sooji should be cooked very well before adding sugar otherwise it won't get cooked afterwards.
- If the sugar is added to the uncooked suji, then the halwa becomes hard and it will be tough to cook the suji again.
- Even few saffron strands can be soaked in warm milk and added which also lends a nice flavour.
- Addition of chiroli nuts and edible camphor adds nice taste and flavour to the dish.
- Furthermore, don't add edible camphor more than mentioned else the halwa tastes bitter.
- The final consistency of the halwa should be slightly pouring and not sticky. It thickens with time.
- Don't overcook the halwa and roll it into a ball, else it becomes hard and chewy.