Sooji no Siro or Suji ka Halwa is a simple everyday Indian dessert made with semolina, milk, sugar and nuts. This siro is often made for prashad, especially satyanarayan katha, but can also be enjoyed anytime. Every family will have their own recipe for this halwa which is passed down generations.
Suji ka Halwa in English is called semolina pudding however it is far from the semolina pudding I was served in school dinners!
This halwa is fluffy and spongy and has wonderful delicate flavours. It is made from coarse white semolina which is roasted with desi ghee until fragrant. Milk, sugar and warm flavourings are added for that extra special touch.
I call this particular recipe Gujarati Sooji no Siro because of the ingredients used that differ from North Indian Sheera.
Some halwa variations that we love are:
Gajar Halwa – A delicious winter Indian dessert made from grated carrots, milk and sugar. You can use red or orange carrots for this recipe.
Dudhi Halwa – A perfect summer sweet dish prepared using grated bottle gourd, milk and sugar, also known as Lauki Ka Halwa.
Rajgira Halwa – This recipe uses amaranth flour, great for fasting, it is easy and quick recipe.
Moong Dal Halwa – One of the most popular dessert made from moong dal and it is perfect for Diwali, Holi or Raksha Bandhan.
Habshi Halwa – Very popular north Indian delicacy made from sprouted wheat, milk, sugar and spices.
Badam Halwa – Personally my favourite, comprise ground almonds, milk and sugar.
Shakkaria Siro – Sweet potato halwa ideal for fasting, so easy and delicious.
Aate ka Halwa with Mawa – Delicious Indian dessert made with whole wheat flour, sugar, ghee and for extra richness mawa added to this amazing North Indian style sweet.
Irmik Helvasi – Turkish Semolina Halva is a traditional semolina dessert enjoyed in Turkey. It is made with only 5 ingredients.
Pistachio Halwa – Semolina halwa with the addition of ground pistachio nuts.
Difference between North Indian Sheera and Gujarati/Maharastrian Siro
I have noticed differences between the ingredients, cooking technique, taste and appearance of North Indian sheera and Gujarati Siro.
In the North Indian halwa I’ve tried in Gurdwaras, water is added to the sheera. It has a stickier texture and is brown in colour.
Gujarati siro is white/cream in colour and fluffy with separate grains and it is made with milk. Though the siro is white, is it still well roasted and cooked properly. The halwa is cooked further after adding the milk. This style of siro is prepared for Satyanarayan Katha or Puja.
Shiro for Satyanarayan Katha Prasad + Mahaprasad
This siro is made particularly for when satyanarayan katha is held. In the katha, the recipe for the siro is even given. It is mainly served with fruit and panchamrat – a holy drink made with 5 ingredients.
The siro for prashad follows the same recipe for sooji no siro except for two additions.
Prashad siro is always made with milk, and not with water. Banana is added to the siro if serving for Satyarayan katha. It is believe that Lord Vishnu love banana, hence banana leaves also used for katha/pooja purpose too. Tulsi or Indian Basil is added as a garnish for the siro.
Also, the measurements of the ingredients are measured as 1.25 of a cup. The ratio remains the same.
Ingredients
We use the ratio 1:1:1:3 for semolina, ghee, sugar and milk. This ratio will make sure that the siro is not dry, will not be sticky and not stick in your mouth. It will be light, fluffy and spongy.
- Semolina – I use coarse white semolina because coarse rather than fine semolina gives better texture to the siro. If you are using shop bought semolina in the UK, it might be Italian semolina which is more cream in colour. In India you can find white semolina. In the UK, we get Italian semolina which is cream in colour so this may make your siro creamier in colour.
- Milk – I use full fat milk or whole milk for the best taste and texture.
- Ghee – use homemade desi ghee. Ensure the ghee is melted before measuring it out otherwise it will not be accurate.
- Sugar – granulated white sugar to keep the siro white in colour as unrefined sugar causes it to go brown.
- Nuts – chopped mixed nuts like almond and cashew is used. Sliver or chop the nuts before adding. You can leave out the nuts if making for a large gathering for any nut allergies. Instead garnish it with fresh fruit or Glacé cherries also known as candid cherries.
- Flavourings – cardamom powder is our choice here. Saffron is sometimes added.
If making for prashad/religious purpose:
- Ripe banana
- Tulsi – Indian basil for garnishing
How to make perfect Suji ka Halwa + tips
Sooji siro is a simple dessert yet you need to follow a few tips to make sure it is perfect! Follow these, and you will find that suji halwa is easy to make!
Take a measurement of melted ghee and add to a kadai or heavy bottom pan
Add the semolina and roast on low heat for 2-3 minutes ensuring the colour of the semolina doesn’t change.
Meanwhile, warm milk on the side in a serpate pan. Add to the semolina once the milk is hot. Keep the heat on low still. Add the milk quarter by quarter giving you time to stir in between.
It will begin to thicken, and at this point add the sugar and continue to stir and roast for 6-7 minutes. You will start to see ghee release and the semolina grains become separate.
Add cardamom powder and nuts.
If making sooji halwa for prashad or satyaranyan katha, add chopped ripe banana at this point.
Tips for the best gujarati Sooji No Siro
For sooji no siro, best use coarse or even extra coarse semolina.
Whichever bowl/vatki/katori you are using for the measurement, use the same bowl for each measurement for accuracy.
Roast the semolina on low heat until it is fragrant as low heat ensures the semolina will not burn and will properly roast without changing colour.
Use a heavy bottomed and wide mouth pan – this again prevents burning and easy to stir.
Continuously stir – to avoid burning the semolina and prevent lumps forming.
When measuring ghee, measure it melted and not in solid form as the amount will change.
Milk should be warm/hot when it is added so that the siro will not be sticky.
Serving Suggestion
Suji no siro is a delicious creamy sweet dish, that can be served as a dessert any time of the day. I find that it tastes best best at room temperature.
If you are offering as a prasad, serve or distribute this halwa along with fruits such as banana, chikko and apple. I’ve seen this halwo served for Maha Ashtami or Kanjak Pooja with poori and kala chana nu shaak .
I love it with a hot breakfast of aloo tamatar sabji or chana bateta with poori .
It is great for lunch as part of a Gujarati thali or after a spicy meal with gujarati rotlis and Niramish Paneer .
How to make Sooji No Siro
Making sooji no siro is quite straight forward and quick dessert recipe, only important things to keep in mind that is to follow accurate measurements.
- In a pan take melted ghee, add semolina.
- On a very low heat fry it for 4 minutes, don’t let the colour change.
- You’ll able to see small bubbles.
- Add milk.
- Keep stirring until mixture go slightly thick like a porridge.
- Add green/yellow raisins, mix well and cook further.
- Add sugar, sugar will release some water. Keep cooking/stirring on low heat.
- Once the moisture dries up, slowly ghee will separate from the halwa mixture. This is the sign of that halwa has cooked perfectly.
- Add cardamom powder, combine well.
- Turn off the heat, add half of the nuts. mix well.
Other Semolina recipes you may like to try:
- COCONUT HALWA | SOOJI NARIYAL KA HALWA
- CARAMEL RAVA LADOO
- BEST SOOJI GUJIYA (SEMOLINA GUJIYA)
- SAVOURY PUMPKIN SEMOLINA WAFFLES
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Sooji No Siro | Suji Ka Halwa | Satyanarayan Prasad
Equipment
- Kadai/thick bottom pan
- Spatula
- pan
Ingredients
- 1 cup semolina coarse – sooji-rava
- 1 cup ghee melted
- 1 cup sugar regular white
- 3 cup milk whole/full fat
- ½ teaspoon cardamom powder
- 2 tablespoon nuts almond, pistachio,cashews
- 2 tablespoon raisins or yellow sultana
Satyanarayana Prasad ( see ingredients ratio above in the post)
- 1 banana ripe
- 4-5 basil holy basil – tulsi patta
Instructions
- In a kadai or pan take melted ghee, add semolina.
- On a low heat roast the semolina for 3-4 minutes.
- Keep stirring all the time.
- Meanwhile heat the milk in another pan, bring it to first boil and turn off the heat.
- Slowly add all the milk, keep stirring.
- The mixture will look like a porridge.
- Keep the heat low and keep stirring the mixture.
- After couple of minutes, add sugar.
- Cook the halwa on low heat, keep stirring.
- Add raisins, and keep cooking halwa.
- After 5-6 minutes the ghee will separate from the mixture and the mixture will come together.
- Add cardamom powder, mix well.
- Turn off the heat and remove kadai/pan from the heat.
- Once the halwa starts getting cold, the grains will separate and it will go fluffy and light.
- Serve in a serving bowl, garnish it with nuts and edible rose petals if using.
Prasad
- For prasad, peel the banana and cut into small pieces.
- Add along with cardamom powder and mix well OR you may just arrange banana pieces on top of the halwa.
- Garnish halwa with tulsi patta.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in May 2012.
Sooji No Siro | Suji Ka Halwa | Satyanarayan Prasad
Equipment
- Kadai/thick bottom pan
- Spatula
- pan
Ingredients
- 1 cup semolina coarse - sooji-rava
- 1 cup ghee melted
- 1 cup sugar regular white
- 3 cup milk whole/full fat
- ½ teaspoon cardamom powder
- 2 tablespoon nuts almond, pistachio,cashews
- 2 tablespoon raisins or yellow sultana
Satyanarayana Prasad ( see ingredients ratio above in the post)
- 1 banana ripe
- 4-5 basil holy basil - tulsi patta
Instructions
- In a kadai or pan take melted ghee, add semolina.
- On a low heat roast the semolina for 3-4 minutes.
- Keep stirring all the time.
- Meanwhile heat the milk in another pan, bring it to first boil and turn off the heat.
- Slowly add all the milk, keep stirring.
- The mixture will look like a porridge.
- Keep the heat low and keep stirring the mixture.
- After couple of minutes, add sugar.
- Cook the halwa on low heat, keep stirring.
- Add raisins, and keep cooking halwa.
- After 5-6 minutes the ghee will separate from the mixture and the mixture will come together.
- Add cardamom powder, mix well.
- Turn off the heat and remove kadai/pan from the heat.
- Once the halwa starts getting cold, the grains will separate and it will go fluffy and light.
- Serve in a serving bowl, garnish it with nuts and edible rose petals if using.
Prasad
- For prasad, peel the banana and cut into small pieces.
- Add along with cardamom powder and mix well OR you may just arrange banana pieces on top of the halwa.
- Garnish halwa with tulsi patta.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
You need this fiery dry garlic chutney or Lasan ni Chutney, which is made from raw garlic, to take your Gujarati thali to the next level! It is vibrant red, packs a punchy flavour and yet takes less than 5 minutes to make with only 3 simple ingredients.
My Mum has been making this chutney for as long as I can remember – she would always make a small amount in our pestle and mortar and her and my Dad would finish it up on the day with their meal.
She learnt it from my Grandma who used to make this chutney in large batches in India, she made so much that even neighbours would come and take some away. My Grandma used to pound whole dried chillies into the chutney rather than using chilli powder and then used to make another chutney using the seeds from the dried chillies. Talk about no waste food!
My Dad’s Mum too would make this garlic chutney in a similar way with similar ingredients in East-Africa and when they moved to the UK too.
The beauty of this chutney is that you can focus your time on the main meal and whip it up super quick just prior to serving.
This chutney must be made by hand using a pestle and mortar and not with a food processor. Use it sparingly as it is pungent!
Indian households will all have their own variation of this garlic chutney depending on region and preference and so it is also known as lahsun chutney, lahsun ki chutney, lehsun chutney and bellulli chutney.
This particular chutney is a dry chutney, like my Rajkot Ni Chutney more like a thick paste so it can easily be paired with more runny foods. Other preparations of garlic chutney can be thinner like a liquid or a loose paste.
Red garlic chutney for chaat
Kathiyawadi Lasan ni Chutney
This style of garlic chutney is unique to Kathiyawad, an area in the coastal region of Gujarat. Kathiyawadi cuisine is tailored to suit the harsher weather conditions and so more wholesome ingredients such as bajri, jaggery, potatoes and tomatoes are used. Kathiyawadi food also uses an abundance of garlic and tends to be spicy and oily.
Some Kathiyawadi dishes that I have learnt or seen prepared over the years include:
aubergine and potato curry
bajri na rotla
sev tameta nu saak
Ingredients
Garlic – we need fresh raw garlic for this chutney so garlic from a jar will not work.
Red chilli powder – raw garlic provides plenty of heat so it is best to use Kashmiri red chilli powder which is milder. Kashmiri chilli powder also provides a deep red colour. If you are feeling very adventurous, then chilli powder like Resham Patti chilli powder provides colour plus heat! You can find red chilli powder in most supermarkets now and will even have the option to choose Kashmiri chilli powder. A quick trip to a South Asian grocery store will give you shelves of choice between different types of red chilli powders.
Sesame seeds – crushed sesame seeds release their own oil so extra oil is not required.
Salt – to taste, using coarse salt will make it easier to pound the garlic however you can use any type of salt you have available.
Variations
There are other different ways of making this chutney.
You could also add:
- cumin seeds instead of sesame seeds
- lemon juice and jaggery
- coriander powder
- coriander leaves
- use black sesame seeds instead of white – black sesame seeds have a slightly stronger taste than white but otherwise are often used interchangeably. The intense black colour will add a different dimension to the chutney
Serving Suggestion
Lasan ni Chutney is a dry chutney and made with zero oil meaning it goes great with curries or saak that have a gravy. This chutney goes the best with rustic gujarati food like Ringna Bateta nu Saak and Bajri na Rotla. It is also delicious with Khichdi . Keep a jug of masala chaas on the side.
Leftover chutney goes great with thepla, paratha or stuffed bajri na rotla . It can also be stirred through yogurt to mellow it out and enjoyed with meals.
My Dad used to spread it over bread, top with some grated cheese and make garlic bread!
If you really do not know what to do with the leftovers, simply add it in when making your next curry like Valor Ringna Nu Saak or Guvar Dhokli Nu Saak . Leftover garlic chutney can also be added into curries containing onion and garlic. Simply add after the onions have cooked slightly then add this chutney (adding it too early may cause the red chilli powder to burn and stick)
Our favourite Lasaniya Gajar stir fry is also made using this chutney.
You can also use it to make Lasniya Bateta Pulao or Packed Potato Bhajiya (aka Atom Bomb Bhajiya)
This fiery chutney pairs so well with Gujarati Khichu Recipe .
How to make raw garlic red chutney
You only need a pestle and mortar and 5 minutes to make this chutney.
Simply peel a few garlic cloves, add to the mortar with salt.
Pound until garlic is coarsely crushed. Adding the salt early releases moisture from the garlic making it easier to pound. It also provides friction which makes the pounding easier.
Add sesame seeds and grind, then add the chilli powder and grind until you have a paste like consistency.
If you want to make it looser, add the water or oil at this stage so it is less likely to splash back in your face!
There you have it, super simple garlic chutney ready to be enjoyed.
Proper technique and tips for using a Pestle and Mortar
Lasan ni Chutney is traditionally made by hand using a pestle and mortar (khayani dusto in Gujarati or Okhli in Hindi) or even a sil batta (a flat grinding stone).
If you are using a pestle and mortar for the first time, here are some tips and tricks to make the whole process easier.
- Use a heavy-duty pestle&mortar that is made with materials like marble or granite or metal. One made with wood will not have the same heaviness
- Ensure the mortar will not slip from the kitchen surface but it is steady
- Start by adding small amounts into the mortar at a time – it is easier to handle and pound smaller amounts at a time and reduces the risk of the ingredients flying back out at you. Stick to one layer of the ingredients at the bottom of the mortar and between the pestle as a good starting point
- Add salt early as it draws out moisture and provides more friction for the garlic.
- Start with taps to break up the garlic cloves into smaller pieces. Instead of big thumps, do smaller and more gentle taps
- Move onto grinding the garlic to crush it into a paste – do not move the pestle away and use the sides of the mortar as extra surface area, grind in a circular motion
Storage
If you do have spare left over then store in an airtight container and place in the fridge and store for 6 months. You will not need to add oil to store it as the sesame seeds release their own oil. Ensure the container is free from moisture and totally dry before adding the chutney into it as added moisture may reduce the shelf-life.
Do not store the container in the dairy section as the smell may permeate into your dairy. Also, keep any sweets/bakes away from the chutney in the fridge.
The smell of this chutney is strong and if left out for more than a few hours will make the whole house smell of garlic!
You can also freeze this chutney by spooning it into an ice cube tray. Once cubes of chutney have frozen, they can be transferred into a freezer-friendly resealable bag. Whenever you need some garlic chutney, simply allow a cube to thaw at room temperature.
Other chutney recipes
Carrot, Tomato and Cardamom Chutney
Raw mango, Red chilli and Garlic Chutney
Apricot, Sweet Pepper and Thyme Chutney
Apple Saffron Chutney
Green Coriander Mint Chutney
Red Pepper and Chilli Chutney for Cheese
Roasted Spiced Strawberry and Rhubarb Chutney
Schezwan Sauce/Chutney
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Gujarati Lasan ni Chutney | Garlic Chutney
Equipment
- Pestle and mortar
Ingredients
- 10-12 cloves garlic
- 2 tablespoon chilli powder or Kashmiri red chilli powder
- salt to taste
- 1 tablespoon sesame seeds
Instructions
- Add garlic and salt in the mortar, pound using a pestle.
- When you see coarse garlic add sesame seeds and grind again or until sesame seeds are totally crushed.
- Add chilli powder and pound once more til every things comes together nicely.
- Serve or transfer in a air tight container and store up to six months in the fridge.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in February 2014.
