Sooji Ka Halwa Pakistani Style Recipes
SOOJI KA HALWA PAKISTANI STYLE
Just made the halwa like half an hr ago. Loved how it tasted. In addition to raisons u can also add cocounut. Or for Halwa puri style halwa u can add a 1/2 teaspoon yellow color & omit the raisons.
Provided by The UnModern Woman
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a pan add water and sugar. Boil it for ten to 15 mins high or till the water dries up into half.
- Turn off the heat & add the raisons (kish mish) in it. This would be yr sheera.
- 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. Note u can not leave the semolina unattended now since it can stick in the pan & burn up easily.
- Stir fry it for 10 minutes.
- Now add the sugar water & cook it for 5 mins on high.
- Once the water dries up & the semolina puffs a little bit cover the pan & let it simmer for another 5 minutes.
- Take out in a serving dish. Sprinkle some chopped dry fruits.
- This sweet dish is best served hot.
Nutrition Facts : Calories 435.4, Fat 25.9, SaturatedFat 15.9, Cholesterol 65.5, Sodium 5.2, Carbohydrate 48.8, Fiber 1.6, Sugar 26.9, Protein 3.9
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- Stir the semolina continuously until it roasts evenly and turns golden in color, about 10-12 minutes. Depending on your stovetop, you may need to raise the heat to medium to help it come to the roasting point. Then lower the heat as needed. Remove from heat once the semolina is well roasted and has turned golden. You can also continue on to the next step while roasting the semolina.
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- Place the semolina mixture back over medium heat. Stir this sugar syrup carefully into the browned semolina. Continue to stir for a couple of minutes, until the mixture thickens, loses most of its moisture and the butter starts to separate from the semolina. Sometimes I like to add a dollop of ghee at this point to give it a nice finish.
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