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Rava sheera served in two black bowls on a wooden chopping board

Rava Sheera - Sooji Halwa

Shweta Arora
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!!
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Dessert
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 1 cup fine Rava sooji/semolina
  • ¾ to 1 cup Ghee Indian Clarified butter
  • 1 cup milk
  • 1 cup water
  • 10 cashews coarsely chopped
  • 2 tablespoon golden raisins
  • ¾ to 1 cup sugar Adjust to taste
  • ¼ teaspoon cardamom powder
  • pinch saffron optional

Instructions
 

Stove Top Method

  • 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.
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