Tuesday, February 14, 2012

Sultanpur Style Sooji ka Halwa

Indian Egg less Sweets Special
Himachali Cuisine
Sultanpur Style Sooji ka Halwa
Serves 5-6

Clarified Butter (Ghee)- 3 Cups
Semolina (Sooji)- 1 Kilogram
Sugar- 1 Kilogram
Dry Coconut- 1 Cup
Cashew & Almonds- 1 Cup each

Raisins- 1 Cup
Water- 4 Litres

In a Wide Mouthed Wok (Metal Kadhai preferably), Heat Ghee
Add Sooji in the Ghee Stir Continuously till it is Light Brown (Process of Bhuna)
This process is important so Stir constantly till the Rich, Nutty Flavours are released
Add Sugar & Keep Stirring
Add Dry Coconut & Stir
Add Cashew & Almonds & Stir
Add Raisins & Stir till the Raisins Swell up
Add Water & let the Starch in the Semolina Gluttonize (means the filling up of water molecules so that the Sooji swells)
Keep Stiring while the Sooji & Water Boils
Check to see if ready (the Halwa should be thick)

Feel free to share your views & do let us know how this one turned out :)

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