Ingedients:
Semolina/Sooji/Upma Ravva - 2 cups
Sugar - 2 1/4 cups
Water - 5 cups
Cashew Nuts (Whole) - 1/4 cup
Raisins - 1/4 cup
Ghee - 1 cup
Food color (Any color) - 1/4 Tsp
Method:
Take a pan and heat the ghee. Then fry the Cahew and raisins for some time until the cashews get light golden color. When raisins bloat like balloons it means they are nicely cooked.
Add sooji to this and fry it for some time until sooji gets golden color. This is to take away the raw flavor from sooji.
Then add sugar to this and mix it thoroughly. Adding sugar before water makes the mix lumps free.
Take the food color and add little water to it and mix it well.
After few mins add water and also the food color mix and mix it nicely.
Cook it to your consistency. If you want it thick use less water. If you want the halwa thin add more water.
After it is cooked put a lid and lower the flame and let it cook for few more mins.
Super Sooji Dessert is ready to eat now.
Semolina/Sooji/Upma Ravva - 2 cups
Sugar - 2 1/4 cups
Water - 5 cups
Cashew Nuts (Whole) - 1/4 cup
Raisins - 1/4 cup
Ghee - 1 cup
Food color (Any color) - 1/4 Tsp
Method:
Take a pan and heat the ghee. Then fry the Cahew and raisins for some time until the cashews get light golden color. When raisins bloat like balloons it means they are nicely cooked.
Add sooji to this and fry it for some time until sooji gets golden color. This is to take away the raw flavor from sooji.
Then add sugar to this and mix it thoroughly. Adding sugar before water makes the mix lumps free.
Take the food color and add little water to it and mix it well.
After few mins add water and also the food color mix and mix it nicely.
Cook it to your consistency. If you want it thick use less water. If you want the halwa thin add more water.
After it is cooked put a lid and lower the flame and let it cook for few more mins.
Super Sooji Dessert is ready to eat now.
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