Suji Ka Halwa Food

DELICIOUS SUJI KA HALWA PAKISTANI FOOD RECIPE

Steps:

• Take a pot to add three tbsp of ghee and heat it
• Add three small cardamon and cook to 2 minutes in ghee
• Add one cup of suji (semolina) and cook for 3 minutes
• Add two cup of sugar and again mix it
• Add one cup of water and mix it
• Add half tbsp of saffron and half tbsp of Zarda color and mix it
• Cover and cook of 5 minutes on the low flame of the stove
• In the end, add raisin and mix together
• Dish out the plate and garnished with almonds and saffron
• Serves with puri and also eat like dessert

SOOJI KA HALWA PAKISTANI STYLE

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.

PUNJABI SEMOLINA HALWA (SUJI HALWA)

Steps:

• Split the cardamom pods with a sharp knife and remove the seeds. Grind the seeds to a powder with 1 tsp of the sugar using a pestle and mortar. Keep the empty pods for the syrup.
• Heat the remaining sugar in a pan over a medium heat with 600ml water until dissolved. Add the empty cardamom pods and simmer, uncovered, for 5 mins. Turn off the heat, cover the pan and set aside.
• Heat the ghee in a wok or karahi over a medium heat, then add the semolina or flour. Reduce the heat to low and cook, stirring all the time, until it releases a toasted aroma and turns a biscuity golden colour, about 10 mins.
• Take the pan off the heat. Discard the empty cardamom pods from the warm syrup and pour it over the semolina in a thin, steady stream, stirring all the time. Take care - it will sputter. Return the pan to a medium heat and cook, stirring constantly, until the semolina thickens. It should have the consistency of creamy mashed potato. Stir in the ground cardamom, drained raisins and most of the sliced almonds. Serve piping hot with the remaining almonds scattered over.

MY NEVER FAIL SUJI KA HALWA (SEMOLINA HALWA)

Steps:

• Take a deep pan or kadai; heat ghee. When hot add suji; stir it and lower the flame medium to low.
• In a separate pan take water, sugar, food colouring and raisins together. Bring to a boil on medium flame and let it boil for a minute.
• After a couple of minutes the suji will change colour. Now don't leave it unattended--constantly stir it to avoid burning until a nice brown colour is reached, something similar to the colour of peanut butter.
• Reduce flame to slowest wear your thick oven gloves and very carefully add the boiling water to the suji.
• The water will splutter, so be careful!
• Now add the coconut slices and simmer until the water is well mixed and halwa has reached a good thick consistency (please do not boil or overcook else it will harden).
• Remove from flame and cover with a lid.
• This halwa is eaten warm. Can be refrigerated up to a week and heated in microwave.
• Enjoy!