Sooji ka halwa or prasad sheera is a traditional recipe made with 4 simple ingredients semolina, ghee, sugar, and milk. It is typically prepared as prasadam in satyanarayan pooja, but can also be served as a simple dessert for lunch or dinner meals. I share the perfect ingredient ratio and a few no-fail tips to help you to make perfect sheera on the first attempt. Do try this!
- Firstly, for halwa use coarse sooji or rava for the best texture and consistency. Do not try fine rava as they may never yield the best consistency.
- Secondly, for perfect sheera the simple ratio of 1:1:1:3 of semolina, ghee, sugar and milk. This is simple to follow but if you like lesser sweetness may reduce the sugar up to ¾ cup.
- Lastly, prasad sheera is made with only milk, but you may skip it if you prepare it for regular dessert. As an alternative to it, you may add milk powder or malai for better taste and richness.
Sheera recipe | prasad sheera recipe | sooji ka halwa recipe | how to make suji halwa
- 1 cup coarse rava semolina/sooji
- 1 cup sugar
- 1 cup melted ghee
- 3 cup milk
- Some saffron strands
- 2 tbsp cashews
- 2 tbsp almonds
- 2 tbsp kismis
- 2 tbsp pistachio
- 1 tbsp charoli
- Some tulsi leaves
- 1 tsp cardamom powder
- In a pan, add 3 cup milk, some saffron strands, and 1 tsp ghee. Mix well and bring it to a boil on low flame.
- Now in a pan, add ghee and heat it.
- Then add sooji and roast on low flame till it completely puffs up and oozing ghee from the sides. (refer to video)
- Now add dry fruits and roast them on low flame till it slightly changes color.
- Then gradually add hot milk to roasted sooji and mix well.
- Stir continuously sheera till the milk is completely absorb and ghee released from its sides.
- Then add sugar and mix well till sugar is completely absorbed into the sheera and ghee released form its sides.
- Now add cardamom powder and tulsi leaves. Mix well.
- Serve hot prasad sheera or sooji sheera.
- Take coarse rava or sooji for sheera.
- The proportion of sooji, sugar, and ghee should be equal.
- The proportion of sooji and milk should 1:3
- Milk should be hot, so it will easily absorb into sooji.
- Roast sooji on low-medium flame.
- Sooji roasted perfectly when ghee release from its sides and granules puffs up.
- Add hot milk gradually into roasted sooji.
- When milk is completely absorbed then add sugar into sheera.
- Sooji ka halwa tastes great when it serves slightly hot.