A flavoursome dessert generally offered in Rajasthan like a companion to some satifying naan bread and curry meal. Check it out..you will not be dissappointed.
Ingredients
- → almond flakes 1/3 Cup.
- → coarse grained sooji (semolina) 1 1/4 Cup.
- → unsalted butter 140 Grams.
- → boiling hot milk 1 Tablespoons.
- → saffron threads 1/2 Teaspoons.
- → sugar 1 1/4 Cup.
- → milk 1/2 Cup.
- → water 2 1/4 Cup.
- → ground cardamon 1 Teaspoons.
- → sultanas 1/3 Cup.
- → salt 1 Pinch.
Directions
1. Soak saffron threads in boiling hot milk for half an hour. Milk helps the saffron release its beautiful color. 2. Combine water, milk, sugar and also the drenched saffron inside a 2 litre saucepan. Place over moderate heat, stirring to dissolve the sugar. Provide the boil, then reduce heat to really low and canopy having a super tight lid 3. Melt butter inside a two or three litre saucepan over low heat, stirring from time to time. Add some sooji and rhythmically stir the grains for fifteen minutes or until they evenly turn golden brown. Add some almonds towards the sooji and prepare an additional 1-3 minutes. 4. As the almond are cooking using the sooji boost the heat from the syrup. Add some cardamon and also the sultanas, and produce it to some moving boil. When syrup is boiling increase heat of sooji after which rapidly take it out of heat. Gradually pour the new syrup in to the sooji, stirring continuously. It might splutter just a little and can rapidly stop because the liquid is absorbed. 5. Return the sooji halwa towards the heat and stir before the liquid is absorbed and also the halwa forms a pudding like consistency. It will begin to pull from the sides from the pan. 6. Remove from heat. Cover having a tight lid for five minutes before serving. Serve Warm.
Cooking (mins): 25
Preparation Time: 5mins
Yield:
Printed: March 26, 2008
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