To start making the Sooji Halwa Recipe, we’ll first start by boiling the water, milk, sugar, saffron and cardamom in a sauce pan and stirring till the sugar melts. Preserve the liquid combination apart on simmer in one other range.
In huge heavy bottomed pan warmth ghee on medium warmth; add the semolina (rava/sooji) and roast till the semolina provides out a roasted aroma and in addition turns gentle golden brown colour. Take care to not let it over brown.
Step by step start to stir within the scorching liquid combination you ready earlier. Take care to maintain the warmth in medium because the combination will splutter round as you pour the new liquid to the semolina.
Preserve stirring the combination and the sooji will proceed to thicken. As soon as it has thickened the Sooji Halwa will start to go away the edges of the pan. Cowl the pan and simmer for a few minutes stirring often.
You’ll discover the Sooji Halwa is cooked and if you stir the entire combination comes away from the edges of the pan. At this stage, flip off the warmth, cowl the pan with a lid and let the Sooji Halwa to relaxation for a couple of minutes.
In one other small pan; warmth the ghee on medium warmth; add the cashew nuts and raisins and roast them till the cashew nuts flip golden brown.
Flip off warmth and stir this to the Sooji Halwa
Serve the Sooji Halwa together with Puri and Amritsari Chole With Kala Chana for a easy and scrumptious Sunday lunch.
