Rava Sheera, also known as Sooji Halwa is an Indian Semolina pudding that comes together in 20 mins and requires just 4 main ingredients. Make this easy dessert recipe on auspicious occasions, festivals, or for breakfast, it's absolutely delicious!!
In a pan stir the rava (semolina, sooji) on medium-low flame for 5-7 mins or until you start getting the aroma. Keep stirring intermittently and make sure not to brown the Rava.
Simultaneously in another saucepan/vessel add water and milk and bring it to boil.
Optional step - Add Saffron (kesar) to this hot water milk mix.
Add ghee to the roasted sooji a and mix again for about 5-7 mins. Make sure to roast on medium-low as we don't want it to brown.
Stir in the dry fruits and roast for few seconds or until raisins are puffed. Don't wait too long else the dry fruits can burn.
Now turn the gas on low and slowly pour the boiled/hot milk and water mixture. Adding liquid and mixing Rava needs to happen simultaneously. So with one hand, add the milk water mixture and keep stirring with the other hand.
The mixture will look liquidy at this point. Keep mixing till the liquid is absorbed. Cover and cook for 2 mins.
Open the lid, stir in the sugar and cardamom powder and increase the heat to medium-low again and stir.
Once you add sugar, the mixture will start getting liquidy again (which is actually sugar melting). Keep mixing until the mixture absorbs all this liquid. Cover and cook for another 5 mins.
Give it a final stir and soft fluffy Rava Sheera (Sooji Halwa) ready.
Instant Pot Method
Start Instant Pot on saute mode and add the rava (semolina, sooji) and roast for 5 mins or until you start getting the aroma. Keep stirring intermittently and make sure not to brown the Rava
Simultaneously in another saucepan add 3 cups of water and bring it to boil. Add sugar and stir to dissolve. Keep it aside. Add Saffron (kesar) too (optional). I skip milk as it may cause Burn error and also add more water.
Add ghee to the roasted rava and mix again for about 2-3 mins.
Stir in the dry fruits and roast for few seconds or until raisins are puffed. Don't wait too long else the dry fruits can burn.
Press cancel and pour the hot water sugar mixture. Give it a quick stir so all is well combined.
Close the lid with vent to sealing. Cook on manual (pressure cook) high for 2 mins. Once cooked, let it stay for 10 mins and then quick release
Open and fluff it up. If you feel the Halwa is wet for your preference, close the lid and let it sit for 5 more mins and then open and fluff again. Soft, fluffy Rava Sheera (Sooji Halwa) is ready.
Notes
Tips and tricks to make the perfect soft, fluffy Sheera
Make sure to roast you Rava/Sooji well. Failure to this can result in a raw taste in your halwa and improper texture.
Use a fine variety of Rava (not coarse) to make soft fluffy Sheera.
For Stovetop, Use a mix of milk and water for soft and creamy Sheera.
When cooking in an Instant pot, skip milk to avoid the burn error and increase the water amount. You can add milk later once the rava is cooked if needed.
Always add hot liquid to the Rava mixture that way you don't slow down the cooking process.
Add the sugar last after the liquid (milk water) has been absorbed.
The ideal ratio for Rava:Ghee:Sugar: Liquid (milk OR water OR a mix of both) should be 1:1:1:2.
The amount of sugar and ghee can be adjusted as per taste and preference. But don't skimp on ghee.
Add ½ cup more liquid if you prefer very soft halwa.
I prefer to add only cashews and raisins as dry fruits to this sheera but you can add almonds or any dried fruits of your choice.
Last but not the least, to quicken the cooking process, keep roasted Rava on hand.