Nothing quite matches a warm and comforting bowl of Suji Halwa (Cream of Wheat Pudding), also known as Rava Kesari, a classic Indian dessert made from cream of wheat. With bites of golden raisins and crunchy nuts, fried in ghee, and infused with powdered cardamom, this melt-in-the-mouth pudding is as simple to make as it is satisfying. Whether served as a festive treat or a quick indulgence, Suji Halwa never goes out of style.
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Why will you love this?
- Quick & Easy: This classic Indian dessert comes together in just 15 to 20 minutes, like the Ricotta cheese peda, making it perfect for last-minute sweet cravings or surprise guests.
- Minimal Ingredients: You only need a handful of pantry staples, just like we used in making Kaju Katli; here we only need suji (semolina), sugar, ghee, and water or milk.
- Customizable: Easily adjust the sweetness and ghee or clarified butter to suit your preferences or dietary needs, ideal for calorie-conscious eaters.
- Comfort in Every Bite: With its warm, melt-in-the-mouth texture and aromatic flavor from ghee and cardamom, just like the Dudh Peda, it's a nostalgic treat loved by all generations.
- Perfect After-Meal Dessert: Light yet satisfying, Suji Halwa is the go-to dessert to round off any Indian meal; some others are Vermicelli Kheer, Gajar ka halwa, or Gulab Jamun
Ingredients needed
Suji Halwa (Cream of wheat pudding) needs very few ingredients and is usually found in every household pantry.
- Cream of wheat fine is preferred; the coarse variety is okay as well.
- Sugar for sweetening. The ratio is usually 1:1 for every cup of cream of wheat; we need one cup of sugar.
- Ghee or clarified butter - use it generously for an authentic taste.
- Cardamom for a nice aroma and flavor. Powder about five to six of them, or grind coarsely.
- Nuts like cashews, pistachios, and raisins that are deep-fried in ghee.
How to make the Suji Halwa?
Steps 1 -3)Begin by roasting the semolina in ghee along with the nuts and raisins over medium heat. Stir continuously for about 10 minutes until the semolina turns a light golden brown and the kitchen fills with a rich, nutty aroma - a sign that it's perfectly toasted and ready for the next step.
- Step 1: Heat the Ghee and fry the nuts and raisins.
- Step 2: Add the Suji or Cream of Wheat and wheat powder (if using)
- Roast all the ingredients for about 8 to 10 minutes on a low flame.
- Step 4: Add double the quantity of hot water into the pan. Reduce the flame as it may start spluttering.
Steps 4-5) Carefully pour in hot water while stirring continuously to avoid any lumps, creating a smooth mixture. Step 6) Once the water is absorbed, add sugar.
- Step 5: Stir continuously to remove any lumps, and it forms a smooth mixture.
- Step 6: Add Sugar
Step 7) You'll notice the contents loosen slightly, which is completely normal. Keep stirring and sprinkle in the fragrant cardamom powder.
- Step 7: The pudding will start to loosen up; add cardamom powder and keep stirring continuously. Then cover and cook on a low flame.
- Step 8: When the desired consistency is obtained, switch off the flame.
Step 8)Cover and let it cook on low heat, allowing the flavors to blend in and the halwa to thicken. Add a touch more ghee if needed for that signature shine and richness. Turn off the heat once you reach the desired consistency that you like.
Recipe FAQs
The fine version of Suji or Bombay Rava is preferred to get a smooth texture; however, you can also use the coarse variety.
Yes, you can use milk or a combination of milk and water, or just water to make the Halwa. The addition of milk will make it even smoother and creamier.
The Suji Halwa or cream of wheat pudding can stay fresh in the refrigerator for 4 to 5 days or up to a month in the freezer when stored well in an air-tight container.
Useful Tips
- The finer the consistency of the Cream of Wheat, the better the result and smoother the texture, making every bite a perfect balance of richness and sweetness.
- Some folks also use the coarse Cream of Wheat, and it tastes delicious.
- The finer version is obtained in the grocery by the name Sooji Rava (Fine). The coarse Rava is used in making another delicacy Rava Laddu or Upma (savory porridge)
- Use ghee as per your liking; you can choose to increase or decrease the quantity.
- The clarified butter or ghee used should be of the right amount to get the authentic taste. In this recipe, I used 1 is to ⅓ ratio for the Rava and ghee, but if you don't mind the calories, since this is occasionally made, 1:1 can also be used.
- This dish is sometimes used as an offering to deities for festivals and as 'prasad'. You can also add a little wheat powder (atta) or besan while frying the Rava, but that is optional.
- It is important to roast the cream of wheat and dry fruits with ghee for about 8 to 10 minutes till you get a nice aroma.
- Adding boiling water to the roasted cream of wheat may cause some spluttering. It is better to reduce the flame before pouring the water in.
- Add the powdered cardamom, and that imparts a nice fragrance to this Halwa. When all the lumps are removed by stirring, add sugar in the end, and stir well.
- Cover with a lid and cook on a slow flame till you get the desired consistency.
Related Recipes
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Suji Halwa (Cream of Wheat Pudding)
Ingredients
- 1 cup cream of wheat or Rava Suji fine
- 3 tsp wheat powder (optional)
- 2 -3 cups water
- 1 cup sugar or as desired
- 5-6 cardamom powdered finely
- 10 cashews
- 10 raisins
- ⅓ cup ghee or clarified butter
Instructions
- Heat ghee (clarified butter) in a pan
- Roast the cashews, raisins, cream of wheat (rava suji), and wheat powder (optional) until you get a golden brown for about 10 mins.
- Next, add hot water to the same pan with the roasted Rava, and keep stirring until it forms a smooth mixture.
- Alternatively, you can add regular room temperature water to the roasted Rava and bring the mixture to a boil and form a smooth mixture.
- When the pudding thickens and there are no lumps, add the finely powdered sugar and powdered cardamom seeds.
- Adjust the amount of ghee to get the desired consistency.
Video
Notes
- The finer the consistency of the Cream of Wheat, the better the result and smoother the texture, making every bite a perfect balance of richness and sweetness.
- Some folks also use the coarse Cream of Wheat, and it tastes delicious.
- The finer version is obtained in the grocery by the name Sooji Rava (Fine). The coarse Rava is used in making another delicacy Rava Laddu or Upma (savory porridge)
- Use ghee as per your liking; you can choose to increase or decrease the quantity.
- The clarified butter or ghee used should be of the right amount to get the authentic taste. In this recipe, I used 1: ⅓ for the Rava and ghee ratio, but if you don't mind the calories, since this is occasionally made, 1:1 can also be used.
- This dish is sometimes used as an offering to deities for festivals and as 'prasad'. You can also add a little wheat powder while frying the Rava, but that is optional.
- It is important to roast the cream of wheat and dry fruits with ghee for about 8 to 10 minutes till you get a nice aroma.
- Adding boiling water to the roasted cream of wheat may cause some spluttering. It is better to reduce the flame before pouring the water in.
- Add the powdered cardamom, and that imparts a nice fragrance to this Halwa. When all the lumps are removed by stirring, add sugar in the end, and stir well.
- Cover with a lid and cook on a slow flame till you get the desired consistency.
Nutrition
Suji halwa is one of my favorite desserts to make on festive occasions. It's so easy to make and delicious that you can't go wrong.
Absolutely Lathiya a very easy to make and delicious dessert! Thank you so much.
This cream of wheat dessert looks really good! I've never used cream of wheat and am not sure if I can find it here in Italy, but I'll definitely see if I can source some so I can give this pudding a try!
Suji Halwa is delicious and we always look upto it as comfort food. We often make the savoury version for this for breakfast and at times this sweet version also with some potato wedges. Great recipe indeed.
Cream of wheat used to be one of my favorite breakfasts. I'm so delighted to see that it can make such tasty desserts, too, and the cardamom would add a special flavor.
This is an interesting recipe. I love cream of wheat cereal. But I'm wondering if that is the same thing here in the US as it is for you?
My friend Tulsi introduced this dish to me years ago. I have been missing it and so happy to finally find a recipe like hers. I have not had it since she moved away.
Wonderful to know that this recipe is something that you wanted to try. Hope you will try it out. Enjoy!
So yummy , especially as prasadam 😉
Yes this is very delicious as a prasadam ! Thank you so much!