During the fasting period of Navratris, Sooji Halwa is specially prepared as Prasad for Aashtami puja (eighth day of Navratri) and served along with poori and kale chane. This makes sooji halwa a dessert revered in every Indian household. In its simplest form, Sooji halwa can be prepared with just sooji, sugar, and ghee. But you can add cardamom and saffron or other flavoring ingredients as per your choice. You can also top the sooji halwa with nuts and dry fruits to enhance its deliciousness and add a healthy crunch.
Its amazingly enticing taste and the ease with which it is prepared makes it one of India’s most loved desserts. You can make this delicious Rawa sheera in under 30 mins using the everyday ingredients readily available in your kitchen. You will love its nutty flavor that comes from the ghee and the roasted semolina and its melt-in-the-mouth texture that leaves your taste buds lingering for another serving.
Easy to prepare and cooks in no time. A make-ahead recipe and can be made in a huge batch too. Can be relished at any time of the day — at breakfast, as an after-meal dessert, or as a tea-time accompaniment. Loved by kids and adults alike.
Sooji/ Semolina — This is the key ingredient that makes the luscious halwa. There are various types of sooji available in the market. You can use fine sooji for the smoothest halwa with a melt-in-the-mouth texture. Sugar — Granulated sugar is the sweetening agent for our yummy halwa. You may also use jaggery in place of sugar. Ghee/ Unsalted butter — Ghee is also the prime ingredient that elevates the taste of this dessert. Homemade ghee is the best choice for the most flavorsome halwa. However, you can also use unsalted butter to prepare this delicacy. Milk — Used to bring creaminess and lusciousness to the recipe. It lends a soft texture to the halwa. Water — Sooji needs water to soak up and become soft. The halwa gets fluffy and thickens with the presence of water. Cardamom Powder — Lends a beautiful flavor to the dessert. If you like, you can also use saffron for flavoring. Almonds, slivered — Added for garnishing that lends an attractive look to our delicious halwa, besides the delectable crunch. It’s 1:1:1:3 – sooji (1 cup), sugar (1 cup), ghee (1 cup) water+ milk (3 cups). Follow a step-by-step guide below to a fail-proof sooji halwa – Ashtami prasad recipe. Prepare sugared water — Heat water in a pan. Add sugar and bring it to a boil. Keep stirring until sugar is fully dissolved in water. Set aside.
Roast the sooji properly on a low flame so that it is lightly browned. If the sooji is not roasted well, it will taste raw, and the recipe will not taste as good as expected. Protip — Do not leave the sooji unattended — While roasting the sooji, make sure not to leave it unattended as it may stick to the bottom of the pan and get burnt. Soon sooji halwa will start to come together, and the mixture will begin to bubble and splash. Use a long ladle/spoon to stir. Maintain the heat at medium-low and keep stirring. Keep stirring the halwa until it starts to thicken. Remove from flame once sooji halwa is of dropping consistency. Garnish with nuts and serve hot. Sooji ka halwa
For an extra creamy texture — Sooji halwa tastes best when it has extra creaminess. For the perfect smooth and melt-in-the-mouth texture, add more cream or half-and-half. For the even roasting — When roasting sooji, keep stirring it continuously for an even roasting. As the sooji grains are very fine, they tend to stick to the base of the pan. Stirring continuously also prevents it from burning. Add nuts and dry fruits of your choice — You can feel free to add finely chopped nuts and dry fruits like cashews, almonds, raisins, desiccated coconut, etc., to add health and a delightful crunch to the Sooji Halwa – Ashtami Prasad.
Adding milk is optional — You may entirely skip adding milk if you do not prefer it. Use water instead, and you will still have soft and grainy textured sooji halwa to relish. However, adding milk makes the recipe creamier and incredibly delectable. Use a long handle ladle — When adding the milk-water-sugar mixture, the halwa begins to bubble and splash. Take care while handling the halwa at this point, as it may splash on the skin and cause a burn. Use a long-handle spoon for cooking the halwa as a precautionary measure. Can double or triple the recipe — This Sooji Halwa – Ashtami Prasad recipe is versatile, and you can double or triple it according to your requirement. Halwa is usually prepared in a large batch on festive occasions or events. Taking halwa off the heat — As soon as the sooji ka halwa begins to thicken, take it off the flame. Although at this stage, it is still of the dropping consistency, in some time, it will start becoming firm and attain the perfect grainy texture. Flavoring variations — I have flavored this Suji ka halwa with cardamoms, but you can also flavor it with saffron or rose water. I promise that the taste and the aroma of this Sooji ka Halwa will take your senses to ecstasy. Enjoy Sooji Halwa as is, or pair it with Kale chana and Puri to make a lip-smacking Ashtami meal! Should you make this Sooji Halwa – Ashtami Prasad, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
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