Semolina Pudding (Sooji ka Halwa)/vibsk-42
Ingredients:
| Ingredients: | Quantity: | ||
| 1. | Semolina (sooji) | : | 1 bowl |
| 2. | Sugar | : | 1 bowl |
| 3. | Almonds | : | 15-20 |
| 4. | Dry Coconut | : | 2”piece (cut in thin slices) |
| 5. | Cashews | : | 15-20 |
| 6. | Raisins | : | 3 tsp |
| 7. | Clarified Ghee (Desi Ghee) | : | 2 and ½ tbsp. |
Method:
- Pound and break the almonds and cashews in small pieces. Keep aside.
- Dissolve sugar in water and boil. Add raisins also. Keep aside.
- Add clarified ghee (desi ghee) in a deep pan. Put flame to medium.
- Add semolina and roast till light brown.
- Now, add cashews & almonds and roast again (not more than one minute).
- Semolina and dry fruits are roasted.
- Add sugar syrup to the semolina and stir continuously. Keep the flame on high.
- Add thin slices of dry coconut and cook.
- Stir continuously and cook till pudding thickens.
- Semolina (Sooji) Pudding is ready. Put the flame off. In a while semolina will soak all the remaining water.
- Semolina Pudding will have a dry and soft texture.
On the pious occasion of Asthami, serve this pudding with puri and dry cumin-black grams in KanjakaThali. OR Serve as dessert.
Watch Video Here:
Recipe Step By Step With Pics:
Step-1
-
Pound and break the almonds and cashews in small pieces. Keep aside.
Step-2
2. Dissolve sugar in water and boil. Add raisins also. Keep aside.
Step-3
3. Add clarified ghee (desi ghee) in a deep pan. Put flame to medium.
Step-4
4. Add semolina and roast till light brown.
Step-5
5. Now, add cashews & almonds and roast again (not more than one minute).
Step-6
6. Semolina and dry fruits are roasted.
Step-7
7. Add sugar syrup to the semolina and stir continuously. Keep the flame on high.
Step-8
8. Add thin slices of dry coconut and cook.
Step-9
9. Stir continuously and cook till pudding thickens.
Step-10
10. Semolina (Sooji) Pudding is ready. Put the flame off. In a while semolina will soak all the remaining water.
Step-11
