Suji Halwa | सूजी हलवा | | Ready to Eat | Premix | Sanjeev Kapoor Khazana
83.8 هزار بار بازدید -
5 سال پیش
-
Because dessert cravings are absolutely
Because dessert cravings are absolutely random and this Suji Halwa pre-mix is going to be the perfect thing to satiate that sweet tooth of yours. Mix, store and eat, so simple and quick, make this pre-mix and enjoy halwa anytime.
SUJI HALWA PRE-MIX
Ingredients
1½ cups semolina
3 tbsps ghee
¾ cup milk powder
1½ cups powdered sugar
6 tbsps mixed nuts powder
¾ tsp green cardamom powder
A large pinch of saffron
Slivered pistachios for garnish
Method
1. Dry roast semolina till golden brown in a non-stick pan. Add ghee and sauté for 2 minutes. Transfer on to a plate and allow to cool to room temperature.
2. Take the roasted semolina in a large bowl, add milk powder, powdered sugar, mixed nuts powder and green cardamom powder. Add saffron and mix till well combined.
3. Transfer the mixture into an air tight container and store up to 6-8 days.
4. To make instant suji halwa, take ½ cup of the prepared pre-mix in an air tight microwave safe container and add ¾ cup boiling water and mix well. Cover and set aside microwave on high for 2 minutes. Mix well.
5. Transfer the prepared suji halwa on a serving plate, garnish with slivered pistachios and serve hot.
SUJI HALWA
Ingredients
1¼ cups semolina (suji/rawa)
3 tablespoons ghee
6-7 almonds, slivered
2 tablespoons chopped pistachios
10-12 raisins
¾ cup sugar
¼ teaspoon green cardamom powder
Method
1. Heat 1 tablespoon ghee in a non-stick pan. Add almonds and pistachios and roast for 1 minute. Add raisins and roast till the puff up. Transfer in a bowl.
2. Heat remaining ghee in another non-stick pan. Add semolina and roast till light golden brown.
3. Add sugar and mix well. Add cardamom powder and mix. Add 2½ cups hot water, mix, cover and cook till semolina absorbs the water and is fully done. Mix well and switch off heat.
4. Add ¾ of roasted dry-fruits and mix well.
5. Serve warm garnished with remaining roasted dry-fruits.
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5 سال پیش
در تاریخ 1398/05/31 منتشر شده
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