By Petrina Verma Sarkar. Indian Food Expert
Updated November 28, 2015.
Halwa are lush and wealthy Indian desserts which have a pudding like texture. They're created using all sorts of ingredients (even ones normally connected with savoury foods!) varying from lentils and veggies to fruits and grains. Simple to make and thus scrumptious, Sooji Ka Halwa (created using semolina) is really a personal family favorite! We more often than not request it if we are inside my parents' home because both my Mother and Father allow it to be very well! Sooji Ka Halwa is among individuals very satisfying desserts that hit the sweet place each and every time! It is possible to make when you are aware how and so i thought I'd share my dad's recipe because nobody makes Sooji Halwa like my Father! The secret for you to get Shoji Ka Halwa right is incorporated in the browning from the sooji/ semolina as well as in the proportions of liquid to sooji, so stick to the recipe exactly for the greatest results.
Ingredients
- 1 along with a 1/2 cups sooji/ rawa
- 1/2 cup ghee
- 3/4 cup combination of cashews (coarsely chopped ) and whole raisins/ sultanas
- 3 cups warm water
- 1/2 cup whole/ full cream milk
- 1/2 cup granulated sugar
- 5 pods of eco-friendly cardamom split open
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Preparation
- Heat an in-depth pan on the medium heat and when it's hot, add some ghee. Once the ghee melts, add some sooji / semolina and stir to combine well.
- Roast the sooji (stirring frequently) till it starts to turn a really light golden color and provide off a faint aroma. This aroma is sufficient to help make your mouth water! The roasted sooji may have the grainy consistency of wet sand by the pool! Now add some cashews and raisins towards the Sooji and blend well.
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- When you are roasting the Sooji, inside a separate pot as well as on medium heat, bring a combination of the milk, water, sugar and cardamom to some moving boil, stirring frequently.
- The following step involves much bubbling and splashing so be ready and careful! Once the sooji is roasted, lightly add some water and milk mixture, stirring even while to avoid protuberances from developing. I've found consider using a 'cooking partner' here - Father never needs help but I don't have his superior culinary skills yet :-)))) - they pour you stir or else you pour plus they stir. Or no protuberances do form, make certain to interrupt all of them with the rear of the stirring spoon so you receive a smooth paste-like consistency. Prepare the mix till it's thick and starts to come from the sides from the pan.
- Switch off heat and permit the mix to awesome to some warm temperature. Serve now in individual bowls, garnished with coarsely chopped dried fruit or nuts.
