Rava Sheera | Sooji Halwa | Semolina Pudding (with step by photos)

Durga Ashtami is a festive day which is celebrated all over India. And for this day, we make sooji halwa as an offering to goddess Durga. I do not have a reason why this prasad comes out so delectable and tasty all the time? May be with goddess durga grace, all the things offered to her taste so divine!!!

I am sharing the recipe for sooji halwa in this post which was long pending. I was waiting for durga ashtami to arrive and I can make this Indian sweet for my “mata rani” and share it with you all.

Serves: 4

Preparation time: 2 mins.

Cooking time: 15 mins.

Ingredients:

1 cup semolina

1 ½ cup water

2 tablespoons ghee/ clarified butter

½ teaspoon powdered green cardamom

½ cup sugar

4-5 almonds (roughly chopped)

1 tablespoon raisins

Directions:

1. In a pan, combine the water and sugar and let it boil, to make a sugar syrup. Keep aside.
2. Heat ghee in a heavy bottomed pan / kadhai. As it becomes hot, fry the dry fruits, just until brown and raisins puff up. Keep aside.
3. In the same pan, with the ghee, add in semolina.
4. Roast semolina on a low flame until golden brown. Keep stirring continuously to avoid burning the semolina.
5. Stir in sugar syrup and fried nuts, mix well to combine everything.
6. Keep stirring on a low flame until the liquid evaporates and sooji is completely cooked.
7. Rava Sheera is ready and serve hot.

Step By Step:

1. In a pan, combine the water and sugar and let it boil, to make a sugar syrup. Keep aside.
2. Heat ghee in a heavy bottomed pan / kadhai. As it becomes hot, fry the dry fruits, just until brown and raisins puff up. Keep aside.
3. In the same pan, with the ghee, add in semolina.

4. Roast semolina on a low flame until golden brown. Keep stirring continuously to avoid burning the semolina.
5. Stir in sugar syrup and fried nuts, mix well to combine everything.

6. Keep stirring on a low flame until the liquid evaporates and sooji is completely cooked.
7. Rava Sheera is ready and serve hot.

Tips:

• As you add sugar syrup, semolina may splutter a bit, so be careful and add the syrup slowly on a low flame to avoid any burns.