Suji ka halwa

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Suji ka Halwa
Sooji Halwa (Rava Sheera).jpg
Alternative namesRawa sheera, sooji halwa
Region or stateIndia
Main ingredientssemolina, sweetener, fat (butter, ghee or oil), milk (optional), fruits and nuts (optional)

Suji ka halwa is a type of halvah made by toasting semolina in a fat like ghee or oil, and adding a sweetener like sugar syrup or honey. It can served for breakfast or as a dessert item. The basic recipe is made with just semolina, sugar or honey, ghee, and sometimes milk. Variations on this can add dried or fresh fruits, nuts, shredded coconut and other toppings.


In Medieval Arabic cuisine semolina halvah was made by roasting the flour in butter and adding honey or sugar syrup to moisten the dessert.[1] One recipe for hulwa a'jamiyya is made by boiling honey to create the syrup (diluted with water if needed) and garnished with pistachio and poppyseed.[2] Milk can be added, and toppings like almonds, pistachios and pine nuts. Ibn Sayyar al-Warraq's 10th-century cookbook includes varieties made with carrots, apple and dates. According to some scholars, this dish was introduced to India by the Mughals.[3] but its already listed as shali-anna present day Kesari bat in Manasollasa, a 12th century work by a south Indian Chalukyan king Someshvara III.[4]

In 14th-century Spain, semolina was cooked with almond milk, oil and optionally saffron for coloring. In India, sheera is made from semolina, ghee sugar, cardamom and milk, almonds and cashew-nuts are added in.[5]

Cuisine of India
Suji ka Halwa


In Marathi the halwa made with semolina is called rawa sheera (रवा शीरा). When the similar halwa is prepared with wheat flour it's called gavhacya pithaca sheera (गव्हाच्या पीठाचा शीरा).[6]

In Hindi it is sooji ka halwa (सूजी का हलवा).

In south India presently the dish is called Kesari Bat.[citation needed]

In the Caribbean it is known by Indo-Caribbeans as Mohan bhog or simply just as parsad, as it is a common sweet that Hindu Indo-Caribbeans charhaway or offer as prasad in pujas.[citation needed] It is called Sajjige in parts of Tulunadu.

See also[edit]


  1. ^ Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press.
  2. ^ Rondinson, Maxime; et al. (1998). Medieval Arab Cookery, essays and translations. Prospect Books. pp. 423–424. ASIN 0907325912.
  3. ^ Krondl, Michael (2011). Sweet Invention: A History of Dessert. p. 98.
  4. ^ "Full text of "Indian Food Tradition A Historical Companion Achaya K. T."". Retrieved 2019-01-30.
  5. ^ Santanach, Joan (2008). The Book of Sent Sovi: Medieval recipes from Catalonia. Tamesis Books. ISBN 978-1855661646.
  6. ^ "गव्हाच्या पीठाचा शीरा". Maharashtra Times.