Kesari Sooji Halwa | Suji Sheera Recipe

Kesari Sooji Halwa | Suji Sheera Recipe | Suji Ka Halwa | Semolina Dessert | Rava Kesari | Kesari Bhath | How to make Sooji Halwa with step-by-step instructions.

Kesari Sooji Halwa | Suji Sheera Recipe is a traditional Indian sweet or dessert. It has a subtle fragrance and robust yellow or saffron color . Its granular and melt-in-mouth texture with nutty undertones is comforting to the palate, which makes this halwa a favorite among kids as well as grownups.

As Basant Panchami is approaching, I thought of preparing this Semolina Dessert as it truly marks the advent of spring. Its yellow color refers to the sunshine that provides warmth and brings forth vibrant yellow mustard fields. In South India this robust colored Kesari Sooji Halwa | Suji Sheera is referred to as Rava Kesari or Kesari or Kesari Bhath.

You can also make other yellow food recipes for this festival such as Sweet Tahiri and Lemon Rice. Other traditional sweets served during Basant Panchami are Sabudana Kheer or Vermicelli Kheer.

What is Basant/Vasant Panchami

Vasant/Basant Panchami highlights the advent of spring. It denotes the beginning of winter’s end and the onset of spring. This is around 30 days transition from ending of winter to spring in full bloom. 

Vasant Panchami festival (vasant means “spring” and  Panchami means “fifth”) falls on the fifth day of the Hindu Magha lunar month(January-February in the Western calendar)

There are various reasons for the celebration of this Indian festival. Here are a few reasons-

Spring is known in India as “King of all Seasons” as it brings reprieve from winter. It is also the time when the mustard crop fields bloom with yellow flowers, a color that symbolizes knowledge, radiance, energy, tranquility, and peace. It is thus considered an auspicious time to begin new ventures, make purchases or perform ceremonies.

Vasant Panchami also commemorates the birthday of the Goddess Saraswati – the goddess of knowledge, wisdom, learning, and art.

Many people celebrate the founding of the Deo-Sun Temple (a shrine devoted to the Sun God Surya in the Indian state of Bihar) on Vasant Panchami. This is a representation of wisdom and spiritual light.

Devotees  in the state of Bihar, therefore, honor Surya by glorifying him through song , dance and playing musical instruments. They wash the statues at the Deo-Sun Temple and replace old clothes on them with new ones.

Vasant Panchami is thus celebrated in various ways throughout the country. People wear yellow clothes and accessories, prepare yellow snacks or sweets such as saffron infused sweets or yellow rice. Yellow represents the ripening of yellow color flowers of mustard crops. This day is marked with prayers and pooja ceremonies, musical and poetic events. Flying kites is a common sight on this day.

Why should you make Kesari Sooji Sheera

• Delicious – aromatic and fragrant.
• Quick and easy to make.
• Need few ingredients.
• Apt for traditional celebrations and festivities.

What is Kesari Suji Sheera

Suji/Sooji Sheera Recipe is a traditional  Indian dessert made of rava or sooji (semolina), ghee, sugar, cardamom and nuts. It’s very easy to make and tastes sublime! Have it with poori for a sumptuous Indian breakfast.

For Kesari Sheera, the yellow-orange color comes from the use of saffron (kesar) or yellow-orange food color. It is made on auspicious occasions or for prasad during festivities. Sooji ka halwa can also be enjoyed as a dessert on other days. 

Ingredients

For Measurements refer to the RECIPE CARD further below.

• Sooji /Suji – Also known as rava, semolina.
• Sugar – white granular sugar.
• Water – must be warm water.
• Ghee – Could use a combination of ghee and oil. For vegan option, use only oil.
• Flavors and color – crushed cardamoms, frew strands of saffron soaked in water.
• Nuts and raisins – Split cashew nuts, almond slivers and raisins.

How To Make Kesari Sooji Halwa

Roasting Nuts

1. Firstly, heat a tablespoon of ghee in a heavy bottom pan and lightly roast the split cashew nuts till they change to golden color.

2. Drain out the cashew nuts.

3. Now to the same ghee add raisins. Lightly saute till they swell.

4. Immediately, drain the raisins.

How to make Suji Halwa

5. In another bigger heavy bottom pan, warm ghee.

6. To this warm ghee add semolina and roast on low to medium heat.

7. Stir continuously so that semolina is roasted nicely. A constant watch is needed here.

8. Lightly roast till you get rid of rawness from semolina and it gets aromatic.

9. At this stage add the crushed cardamoms and continue to roast for a few seconds.

10. Thereafter, add warm water in a continuous stream. You must keep mixing continuously while adding semolina to avoid lumps. Be careful as water might splatter.

11. Initially, the suji mass will be quite thin and loose. But in no time the semolina will swell and absorb the water in the pan or kadai.

12. At this stage add the saffron water and mix well to incorporate it uniformly throughout the suji mass.

13. Now add sugar and keep mixing. (At this stage if desired add 1/8 cup of milk to enhance colour and texture of sheera).  Cover and keep on low heat till ghee oozes from the sides of halwa. It takes around 2-3 minutes.

14. Lastly garnish with nuts and raisins. Kesari Sooji Halwa is ready!

15. Serve hot.

What to serve with

Serve Kesar Sooji Halwa with hot puffed puri and Badam milk . You could serve alongside with Gajar ka Halwa, Lapsi or Gulab Jamun. Enjoy with a cup of Kadak Chai

Tips for Perfect Suji Ka Halwa

• Use the correct amount of water and make minor adjustments with the quantity of water as you eyeball the process.
• I recommend the use of ghee for such a traditional sweet. However you may use a combination of regular cooking oil and ghee.
• You may add a bit of milk to the water. This will enhance texture and color.
• I have used saffron for color. You may use kesari or yellow/orange food color.

FAQ

How long can I store Kesari Suji Halwa

Maximum 2 days in the refrigerator. Heat it properly before serving.

Can I make sheera without semolina

Yes, you can make sheera with wholewheat flour, chickpea flour, rajgira flour, singhada flour and so on. however the quantity of water needed by vary.

Why is halwa not granular, soft and creamy

Using less amount of ghee will not give that texture. Roasting in the required amount of ghee mentioned is the key to a perfect halwa.

Recipe Card

Kesari Sooji Halwa | Suji Sheera Recipe

Kesari Sooji Halwa | Suji Sheera Recipe is a traditional Indian sweet or dessert. It has a subtle fragrance and robust yellow or saffron color . Its granular and melt-in-mouth texture with nutty undertones is comforting to the palate

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Dessert

Cuisine Indian

Servings 2 people

Equipment

• Kadai or wok
• wooden spatula

Ingredients

  

(1 cup = 250ml)

• ½ cup rava/suji/semolina 90 gm
• ½ cup sugar 110 gm adjust as needed
• 1.5 cup warm water 300ml adjust as needed
• ¼ cup ghee + 1 tbsp for roasting nuts (60 gm + 5gm)
• 7-8 cardamoms crushed
• 7-8 cashew nuts split
• 7-8 almonds cut into slivers
• 12-15 raisins
• Few strands of saffron soaked in water

Instructions

 

Roast Nuts and Raisins

• Firstly, heat a tablespoon of ghee in a heavy bottom pan and lightly roast the split cashew nuts till they change to golden color.
• Drain out the cashew nuts.
• Now to the same ghee add raisins. Lightly sauté till they swell.
• Immediately, drain the raisins.

How to make Suji Halwa

• In another bigger heavy bottom pan, warm ghee.
• To this warm ghee add semolina and roast on low to medium heat.
• Stir continuously so that semolina is roasted nicely. A constant watch is needed here.
• Lightly roast till you get rid from the rawness of semolina and it is aromatic.
• At this stage add the crushed cardamoms and continue to roast for a few seconds.
• Thereafter, add warm water in a continuous stream. You must keep mixing continuously while adding semolina to avoid lumps. Be careful as water might splatter.
• Initially, the Suji mass will be quite thin and loose. But in no time the semolina will swell and absorb the water in the pan or kadai.
• At this stage add the saffron water and mix well to incorporate it uniformly throughout the Suji mass.
• Now add sugar and keep mixing. ( Here, if desired add 1/8 cup of milk to enhance color and texture of sheera)
• Cover and keep on low heat till ghee oozes from the sides of halwa. It takes around 2-3 minutes.
• Lastly garnish with nuts and raisins. Kesari Sooji Halwa is ready!
• Serve hot.

What to serve

• Serve Kesar Sooji Halwa with hot puffed puri and Badam milk . You could serve alongside with Gajar ka Halwa, Lapsi or Gulab Jamun. Enjoy with a cup of Kadak Chai

Video

Kesari Sooji Halwa | Suji Sheera | Suji Ka Halwa | Semolina Dessert

Notes

• • Use the correct amount of water and make small modifications to  the quantity of water as you eyeball the process.

• • I recommend the use of ghee for such a traditional sweet. You could  use a combination of regular cooking oil and ghee.

• • You may add a bit of milk to the water. This will enhance texture and color.

• • I have used saffron for color. You may use kesari or yellow/orange food color.

Keyword how to make Kesari Halwa, Kesari Suji Halwa, make Kesari Sooji Halwa, Rava Kesari, sooji ka sheera, Sooji Sheera, Suji ka halwa

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