Skip to main content

Potato coins with cheese dip

Post a Comment

Suji Ka Halwa | Sooji Halwa

Suji also known as sooji, rava or semolina is a quick, delicious and traditional dessert in India. It is made with sooji, ghee, sugar and water. This pudding is very simple and easy to make. It is also known as sheera in some regions of India. South Indian rava kesari is a variation of sooji ka halwa with an addition of kesari colour. Generally it is made on religious occasions, as parsad.

Suji Ka Halwa

Suji ka halwa is loaded with ghee but it is so yummy that you can’t ignore it. Halwa and kheer are the basic desserts of Indian homes. Here are so many variations of halwa like aate ka halwa, besan ka halwa or gajar ka halwa. The procedure is more or less similar, with a few ingredients being changed. You can prepare it when unexpected guests arrive. You can make it during any festival or occasion and whenever you want. It is also offered as Prasad in temples. During Navratri it is served along with sookhe kale chane and poori.

Halwa chana

Suji ka halwa is made by roasting sooji with ghee on low flame. Then sugar and water is added to cook this pudding. The addition of nuts like almond, cashews and raisins gives richness and cardamom powder gives an aromatic flavor. It can be taken as a breakfast, snack or as a dessert.

Course: Dessert
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4 people

Ingredients:

1 Cup Sooji (semolina)
1 cup Sugar
4 cups Water
1/2 cup Ghee
1/4 tsp Green cardamom, powdered
1 tbsp Almonds and Cashews, chopped
Some raisins and chironji
1 tbsp desiccated coconut

Instructions:

Take suji in a pan or kadhai. Add ghee and start to roast on low flame.


Stir continuously for around 8-9 minutes till sooji turns golden brown.


Some people roast sooji till it becomes light brown in colour but I like dark brown colour of halwa.


Keep on stirring the sooji so that the grains do not stick to the pan. you can see the ghee getting separated and there will be a fragrant aroma of suji and ghee.
Now slowly add water and sugar stirring constantly because it will splutter as soon as you add it.


Increase flame low to high. The sooji will begin to absorb the water and swell. Stir and cook to avoid any lump formation.


Keep stirring until the halwa thickens and leaves the sides of the pan. Now add almond, cashew, chironji, raisins and cardamom powder.


Halwa is ready. Turn off flame and transfer to the serving bowl.
Garnish with desiccated coconut and serve.

Tips:

  • Use fine quality of sooji. If your sooji is thick then add ½ cup more water.
  • The ratio of sooji and water is very important to get fluffy and soft halwa.
  • Roast sooji on low flame to get granular texture.
  • You can reduce both the amount of sugar and ghee.
  • Some people use jaggery in place of sugar.
  • You can add your choice of dry fruits.
  • For flavoring and aroma, you can add saffron.

Labels:

Comments

Post a Comment

Popular posts from this blog

Malai Poori

Malai Poori | Malai Malpua Recipe | Ras Puri Malai poori ( मलाई पूरी ) is a sweet dessert that is very popular in North India, especially in Uttar Pradesh. It can be easily prepared at home. These fried pooris dipped in sugar syrup are delectable dessert for Festival or any other special occasion. Malai poori is prepared using all purpose flour, sooji, milk and obviously fresh malai. Malai pooris are deep fried in desi ghee and dipped in sugar syrup. They are flavoured with saffron and get a little bit sour taste from lemon juice. The process of making the malai puri takes long and requires patience. Here, pooris of malai, sooji and maida are deep-fried separately, then dipped in sugar syrup. Malai poori can be prepared in several ways depending on preference. This dish can be made with milk, khoya or milk powder. They are also served with rabri. Rabri accentuates the flavour of this recipe. Here I am sharing the malai poori recipe using fresh malai that we collect from milk. ...
Post a Comment
Read more

Tinda Curry | Tinde ki Rasili Sabzi

Tinda curry (टिंडे की रसीली सब्ज़ी) is a healthy and vegan recipe from North Indian cuisine. It is prepared with tinda, tomatoes and spices. It is a no onion no garlic recipe. It is much similar to lauki (bottle gourd) in taste and texture. It can be cooked in pressure cooker or in instant pot. Tinda curry is a quick and easy to make recipe. Tinda which is also known as round gourd or apple gourd is available during summer season. This vegetable is very healthy and nutritious like lauki. It is high in water content and fibre. This recipe is good for diabetic and heart patients. It cures constipation and helps in weight loss. Tinda can be cooked as a curry, stuffed or dry vegetable. To make tinda curry, tindas are peeled, chopped and cooked with tomatoes and spices like turmeric powder, red chilli powder, coriander powder and amchoor powder. It can be cooked in onion tomato based gravy. Some people add potatoes along with tinde. The addition of tomatoes gives it a tangy fla...
1 comment
Read more

Potato coins with cheese dip

 Potato coins with cheese dip  Crispy Poha Potato coins are delicious, crispy snacks and appetizer recipe that is prepared with poha, potatoes and spices. This is a vegan  recipe. This is a deep fried and easy recipe. These pops or nuggets are an all-time favorite snack. This is a good option for weekend or any occasion. You may also add these in your party menu. To make this recipe, poha is washed and soaked in some water and mixed with boiled potatoes and spices like black pepper powder, red chilli powder, garam masala, amchoor powder, chaat masala and herbs. Herbs give an aromatic flavor to these coins. The addition of poha gives some crispiness. You can make it without investing too much time and effort. Potato coins can be served with green chutney and tomato ketchup. Here I have prepared cheese dip. These pops can be made for breakfast or evening snacks. These can be served as appetizer or snacks. So now let’s start the process of potato coin. Cuisine:   Indian...
Post a Comment
Read more

Torai ki sabji

Torai ki sabji | Turai Masala Torai ( तोरई की सब्जी ) also known as ridge gourd or sponge gourd is a healthy and well known vegetable in India. It is a highly nutritious vegetable. Torai helps to lose weight as it is low in calorie. So you can include this recipe in low carb diet. It has high water content and dietary fibres. It’s a vegan and no onion no garlic recipe. Turai ki sabji is a quick, simple and semi dry sabji recipe. To make turai masala, turai are peeled, chopped and cooked with spices like turmeric powder, red chilli powder, coriander powder and amchoor powder. It can be cooked in pressure cooker or in instant pot. It is easily available in the market during summer season. It can be part of your lunch or dinner. It is served with roti or chapatti. If your kids don’t like torai, make it in this way. They will like it surely. Course:   Main Course Cuisine:  Indian Prep Time:   10 minutes Cook Time:   15 minutes Servings: 4 Ingredients: 500 gm. Tora...
Post a Comment
Read more

Soya masala

Vegan Nutri Masala | Soya Nuggets Curry Soya masala is a delicious wholesome curry recipe that is prepared with soya chunks. Soya chunks are also known as meal maker, nutri, soya nuggets and soya vadi. It is a vegan and gluten free recipe. Because of its texture, it is also known as vegetarian’s “non veg meal”. Soya chunks are also available in the form of soya granules in the market. It is very nutritious and rich in protein. This delectable North Indian recipe is packed with healthy elements. It is similar to any gravy recipe. The gravy is prepared by mixing the onion-tomato paste in a melange of spices which leads to an exceptionally flavored curry. Most Indians love gravy recipes and what better way to use a meat substitute than in delicious gravy. Use medium size soya chunks for this recipe. Don’t forget to boil and squeeze all water of soya nuggets. This method gives an amazing taste to soya bean nuggets. Then they are sautéed with ginger garlic paste, onion, tomatoes and spices ...
Post a Comment
Read more