THE BEST SOOJI KA HALWA,CUSHIONING ALMONDS FLOWERED WITH KESAR
the only glimpse of sooji or atte ka halwa brings water to my mouth !! A super yummm sweet dish popularly made in India on festivals.
INGREDIENTS:
1/2 cup sooji (rava, semolina flour)
1/4 cup ghee (clear butter)
1/3 cup sugar
1 1/2cup water
Pinch of cardamom powder
1 tablespoon sliced almonds and kesar for garnish
METHOD:
Boil the water with sugar, and cardamom powder in a pan over low medium heat. Bring to a boil and Set aside.
Melt the butter in a frying pan on medium heat.
Add sooji and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Sooji will be golden brown in color and will have a light sweet aroma.
Add the syrup slowly, as you add the syrup to sooji water will splatter.
Turn down the heat to medium low and let it cook for about 2-3 minutes.
Sooji will absorb the water, as the Halwa cools so keep Halwa a little more softer then you want.
Garnish with almonds and kesar.
Serving suggestion:
Serve hot for best taste. If you like, garnish with shaved pistachio, kesar, almonds or shredded coconut.
For breakfast serve with aloo poori.
Variations:
Instead of water add 1 cup of milk and 1/2 cup of water and keep Halwa a little thicker. Pour the Halwa on a greased plate, keep it about 1/2 inch thick. Garnish with shaved almonds or pistachio or shredded coconut, and let it cool for about a half an hour. Cut the Halwa in square or diamond shapes like burfee.
courtesy: majulaskitchen.com
INGREDIENTS:
1/2 cup sooji (rava, semolina flour)
1/4 cup ghee (clear butter)
1/3 cup sugar
1 1/2cup water
Pinch of cardamom powder
1 tablespoon sliced almonds and kesar for garnish
METHOD:
Boil the water with sugar, and cardamom powder in a pan over low medium heat. Bring to a boil and Set aside.
Melt the butter in a frying pan on medium heat.
Add sooji and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Sooji will be golden brown in color and will have a light sweet aroma.
Add the syrup slowly, as you add the syrup to sooji water will splatter.
Turn down the heat to medium low and let it cook for about 2-3 minutes.
Sooji will absorb the water, as the Halwa cools so keep Halwa a little more softer then you want.
Garnish with almonds and kesar.
Serving suggestion:
Serve hot for best taste. If you like, garnish with shaved pistachio, kesar, almonds or shredded coconut.
For breakfast serve with aloo poori.
Variations:
Instead of water add 1 cup of milk and 1/2 cup of water and keep Halwa a little thicker. Pour the Halwa on a greased plate, keep it about 1/2 inch thick. Garnish with shaved almonds or pistachio or shredded coconut, and let it cool for about a half an hour. Cut the Halwa in square or diamond shapes like burfee.
courtesy: majulaskitchen.com
i liked it.
ReplyDeleteis this kashmiri dish?
ReplyDeleteThanks stin larb and no, it isn't a kashmiri dish..how come u concluded that ? :)
ReplyDelete