This sheera recipe, also called suji halwa, is a 20-minute, 5-ingredient Indian dessert made of suji (semolina), ghee, sugar, cardamom and nuts. It is pleasantly sweet, super-easy to make and very moist and delicious! Have it with some warm poori for a traditional Indian breakfast (halwa poori).
Before going on, a quick clarification to avoid confusion: rava, suji/sooji are all different names for semolina.
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Sheera / Suji Halwa
A soft and moist sheera/suji halwa with a beautiful, slightly grainy texture, hints of cardamom and a glaze of pure ghee? And do you see that generous topping of nuts? Oh, yeah! That's where we are headed today.
Sheera is a traditional halwa recipe that's as old as the hills. My mom made it, my grandmother made it, and I can bet you anything, my great-grandmothers also made it. And that's just my family. Do tell if it's the same for yours.
Now, the same ingredients can be worked in different ways to produce very similar results, I'm sure. I'm sharing with you the recipe that I learned from all the venerable ladies in my family, so this is sort of a hand-me-down recipe. Tbh, I did not have to do a lot of research 'cause I know it works already!
If you want to try a more 'modernized' version of this halwa, look at this suji halwa. It has a couple of other ingredients in addition to the standard ghee and sugar in our sheera recipe; ingredients that give a very different vibe to the humble sheera!
Want to try more halwa recipes? See moong dal halwa and besan halwa too.
Why this recipe works
It's easy as pie, and quick. On second thoughts, not. I find pies more difficult to make, haha. But seriously, it is a quick and easy recipe, and compared to other halwa recipes like gajar halwa, this suji halwa is wayyy easier.
It's really delicious. The addition of ghee, sugar, cardamom and nuts to anything works every single time. And when you scoop it up with poori, you've just arrived!
It has a few simple ingredients only. No fancy stuff in it that you've never heard of.
Ingredients
Note: exact amounts are mentioned in the recipe card further down.
Semolina (Rava/Sooji): There are two kinds of sooji, fine and coarse. Traditionally, sheera is made with fine sooji (available in Indian and Pakistani stores), but if you don't have it, the coarser variety will do as well. It will be grainier but the taste is not compromised at all.
Tip: If you have a big bag of coarse sooji (because it takes forever for that bag to finish), and you want to make this recipe with fine sooji only, you can put the coarse sooji in a clean spice grinder and grind it to get finer grains.
White sugar: Regular granulated sugar is the usual preference, but you can also use raw sugars like turbinado/demerara. No problem there! I don't like using dark, packed brown sugar though because it has an after-taste and affects the colour of the halwa too.
Ghee: Ghee is the staple for any kind of halwa. It can't be substituted with any kind of oil, so don't try that. You can try making halwa with butter; however, I haven't tried that, so I can't really guarantee the outcome.
Cardamom (ground): If you want real cardamom flavour and taste, you need to do things the traditional way. That is, the seeds from green cardamom (also called safed elaichi) need to be ground fresh in a mortar and pestle or a spice grinder. If you use the finely ground cardamom powder from a packet, you might as well not go to the trouble! It just isn't the same.
Almonds: I like to soak the almonds for a couple of hours, peel them and then slice or chop them by hand. They add a lovely crunch to the halwa. However, when I am out of time, I also use the pre-sliced almonds from a packet. Truth be told, these are a little dry, but in a pinch, you can use them.
Water: Plain water is the only liquid you need in this recipe. A good amount too as more water is the secret to a soft halwa. If your halwa is dry and too grainy, it's probably because you haven't added enough water or ghee.
Instructions
Step 1: Roast the semolina
Put the semolina in a karahi and roast it in a to and fro motion with a wooden spoon. Crank up the heat for a few minutes in the beginning. As soon as the semolina starts to change color (the grains at the bottom will start turning brown), lower the heat. Continue with the to and fro movement until the semolina is browned all over. DON'T STOP STIRRING or you will have a burnt mess on your hands quicker than you can say 'semolina!'
Tip: To avoid uneven browning and burnt bits, stir the semolina steadily on low to medium heat instead of keeping the heat on high all the time. And when you take it off the heat, STIR ON for a a couple of minutes more since the semolina will keep cooking in the hot karahi.
Step 2: Add the rest of the ingredients
Add the ghee, sugar, cardamom powder and nuts right into the karahi in which you roasted the semolina. Stir everything and let the ghee and sugar mix with the semolina.
Tip: Reserve a few nuts and a pinch of cardamom powder for garnishing.
Step 3: Add water
As soon as the water hits the hot sooji, the sooji will sizzle and sputter like crazy. Be careful here as you don't want it to burn you! You will see the semolina drink up the water like hot sand. Now, all you need to do is stir the mixture vigorously until some of the water has been absorbed (5 minutes max). The halwa will be like porridge at this stage, but that's how you want it. As you keep stirring, the ghee will separate from the halwa and leave the sides of the pan. This is the right time to stop stirring. Remove the karahi from the hob and allow it to cool down a bit.
And that's it! Your sheera is ready in well under the half hour mark! Don't forget to garnish the sheera with the remaining almonds and cardamom and serve warm, either on its own or with poori.
Top tips for the perfect sheera recipe
Don't skimp on the ghee and sugar please. This dish will not taste as delicious if you do. Do I hear a few groans?
Don't substitute the ghee with cooking oil (any kind).
The sheera will become thicker and denser as it cools and sets. So if you want it soft and pliable, take it off the heat before it becomes too thick.
The degree of 'brownness' is up to you. You can stop roasting the semolina much earlier and the sheera will be lighter in color. Some people prefer this.
Frequently asked questions
Semolina is made from durum wheat, the same stuff used to make pasta. Surprising but true. That makes semolina and spaghetti first cousins!
Good question. You can indeed add milk, but it's going to change the taste and texture. It is still suji ka halwa and has the same basic ingredients, but it is not cooked in water. Instead, evaporated milk and milk powder are the star ingredients here. Unlike sheera, which is moist, it has a crumbly texture.
This one's easy. Store it in the fridge for up to a week. It won't spoil, thanks to all the sugar and ghee. When you have a yen for some, warm it in the microwave for 30-40 seconds and it's good to eat. Sheera tastes best when warm.
Cardamom adds a wonderful taste and fragrance to any halwa recipe. But if you want to make short work of it, yes, most certainly.
Tried this recipe? Please consider giving it a star rating and a comment below. If you're on Instagram, feel free to tag me so I can see your gem. I'd love to hear from you! Thank you:)
📖 Recipe
Sheera (Suji Halwa)
Equipment
- Mortar and pestle or spice grinder for grinding the cardamom
- Karahi or wok for cooking the sheera
- wooden spoon for roasting the semolina
Ingredients
- 1 cup fine semolina sooji
- ¾ cup white sugar demerara/turbinado can also be used
- ½ cup ghee
- ½ teaspoon cardamom seeds ground to a powder
- ¼ cup almonds soaked, peeled and slivered. Or use pre-sliced almonds from a packet.
- 3 cups water
Instructions
- Dry roast the semolina in a karahi, stirring it all the time with a wooden spoon in a to and fro motion. Roast over high heat for the first 3 minutes, then turn down the heat and roast on low-medium heat for another 5 minutes or until the semolina is browned all over. Take it off the heat and allow it cool down a bit.
- Put the karahi with the semolina back on low heat. Add the sugar, ghee, almonds, and cardamom, reserving a few almonds and a pinch of the cardamom powder for garnishing later. Mix well.
- Add the water and stir continuously until the semolina swells and absorbs most of the water and takes on a porridge-like consistency.
- Take it off the hob and garnish with the reserved almonds and cardamom. Serve warm.
Notes
- Do not stop stirring the semolina as you're dry roasting it or it will get burnt. Stir it on low-medium heat in a consistent motion.
- Do not reduce the amount of ghee or sugar unless you absolutely must. I have already factored in the lowest amounts without compromising the taste. Any lesser, and the sheera will be too dry and tasteless.
- Don't substitute the ghee for cooking oil.
- The sheera should be of dropping consistency (porridge-like) when you take it off the heat. It will thicken further as it cools down.
- The sheera will be as 'brown' as the roasted semolina. If you want to go darker, roast the semolina a bit more.
David says
Number 1
Sg says
I think 2.5-3 cups of water for a dryer consistency. 4 cups is quite runny. Maybe it will firm up as it cools?
Saima says
Yes, if you want a dryer consistency, you can add less water.