Thursday, 16 July 2015

Suji Halwa !

Hey Guys,, What calls for a sweet recipe all of a sudden after ages..?? Yayyy its my 150th post and definitely to be celebrated with something sweet isn't it. Suji Halwa generally called Rava Kesari in south and I have already posted a similar recipe with lot of fruits. You can find that HERE
For this recipe I used very fine rava (Semolina / suji) that is meant for making this halwa. The granules are very fine when compared to the normal rava (suji) and the results are really good as it binds together well and you can cut into shapes too.


  • 1/2 cup fine rava (Semolina/ suji)
  • 2 - 3 tbsp Ghee (Clarified Butter)
  • 1/2 cup sugar
  • a pinch of yellow food color
  • a pinch of cardamom powder
  • fistful dry grapes 
  • 5 - 6 almonds (flaked)


  • With just a tsp of ghee, roast the suji for 2 - 3 minutes or until you get nice aroma and suji is well roasted. Transfer and keep it aside.

  • Bring 11/2 cups water to boil and then add a pinch of yellow food color.
  • Slowly add the suji and keep stirring until you add everything. Make sure no lumps are formed and keep stirring and cook the suji well.

  •  Once suji is well cooked, add the sugar and keep stirring.
  • The sugar melts and the halwa looks watery at this stage.
  • Add the cardamom powder  and ghee and keep stirring in medium flame until the halwa thickens.

  •  Add the dry fruits and keep stirring till halwa is thickened and startes leaving ghee on sides.
  • When you just shake the pan you can see the halwa coming along together like a whole mass.
  • Turn off stove and spread it in plate greased with ghee.
  • Sprinkle some more dry fruits on top and let it set for few minutes before you can cut them into desired shape.


  • You can use any type of suji (fine or coarse )for this recipe.
  • The flavor is your choice, instead of cardamom try with rose essence or even vanilla essence.
  • I used just dry grapes and flaked almonds, you can use cashews and pistachios too. And can also fry the dry fruits in ghee before adding them.
  • If you do not want to make in shapes, then just serve them in bowls and there is no need of spreading them on plate.
  • If you want a natural color , then use saffron soaked in warm milk and add it when cooking the rava.

With Love,

1 comment: