Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sooji halwa - pakistani style semolina halwa. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Sooji Halwa - Pakistani style Semolina Halwa is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Sooji Halwa - Pakistani style Semolina Halwa is something which I’ve loved my entire life.
In a separate pan warm up the ghee on medium high and add cardamom seeds and semolina (sooji) in it. Keep on stirring it till the semolina turns a bit darker or golder brown. Suji ka halwa is a quick, easy and delicious halwa which is often made in most Pakistani homes and in my home as well.
To begin with this particular recipe, we must prepare a few components. You can have sooji halwa - pakistani style semolina halwa using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Sooji Halwa - Pakistani style Semolina Halwa:
- Take 2 ½ cups Milk Whole –
- Take 100 grams Butter –
- Prepare 1 Egg –
- Take 3 - 4 tbsps coconut Dried – flaked -
- Make ready 12 - 14 Raisins –
- Prepare 12 - 14 Almonds – – chopped
- Get 2 - 3 Edible Silver - leaves
Sooji halwa/halva is a popular Indian/ Pakistani dessert served in breakfast, lunch, or dinner. It tastes great alone too but it is amazing when paired with What makes halwa soft is fully puffed semolina grains. To attain that cook sooji on low heat. Add more water if sooji water is dried and but not puffed.
Instructions to make Sooji Halwa - Pakistani style Semolina Halwa:
- Melt the butter in a pan and add Semolina to it. Mix it. It will become like wet sand.
- Cook on high heat till semolina changes color and you can smell fragrance of the cooked semolina. It’s similar to cooked flour in butter for béchamel sauce.
- Add raisins to semolina.
- Mix half the milk with the beaten egg. Remove the pan from the heat and add the milk-egg mixture and mix vigorously. Put the pan back on high heat and mix further. Now add the remaining milk and sugar. Mix further.
- Keep mixing till the milk dries up and the halwa starts sticking together like a bread loaf. This would take about 3-5 mins.
- Remove from the heat and take it out in a tray lined with parchment paper. Spread evenly and let it cool. The cooking time for halwa is about 15 mins in all.
- Once cooled, sprinkle with chopped almonds and coconut. Cut in bite size pieces and dress them with edible silver.
- Serve warm with tea.
This recipe for sooji ka halwa ("made with semolina") is a popular version with many families because it is one of those simple but very satisfying desserts that hits The trick to getting sooji ka halwa right is in the browning of the sooji (semolina) and in the proportions of liquid to grain, so follow this recipe. Out of all the Halwa desserts that I know, this is one of my favourite halwa recipes. Just imagine, rain is pouring down, the weather is cool, and you get this warm Semolina Halwa with its sweetness tempered with the spiciness of. Like most recipe's on our page this is very easy to make recipe, the key is to knowing when the Sooji/Semolina is done cooking and has absorbed enough water. Sooji ka halwa or sheera are often made for an auspicious occasion or a pooja.
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