MY NEVER FAIL SUJI KA HALWA (SEMOLINA HALWA)
This was the first dish I made when I was in the 6th standard. Over the years it keeps getting better. I just love this and the best part is you don't even have to keep getting back to the recipe pad, just use one portion of suji, ghee, and sugar and 3 portions of water. It's so good--try it!
Provided by jas kaur
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 429.8, Fat 28.3, SaturatedFat 18, Cholesterol 66.8, Sodium 17.7, Carbohydrate 43, Fiber 1.1, Sugar 27.5, Protein 2.9
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