This is my very basic recipe of Suji Halwa. It is quick and easy to make for small gatherings, religious purpose, breakfast and family lunch or dinner…. My mum loves it and when I made it first time for my family, they all appreciated y effort but to be honest it is just technique. There is not much effort involved. lets look at the ingredients and get started ❤
1.5 cup semolina (soojhi)
1 cup desi ghee
4 cardamoms (cracked)
1.5 cup sugar
5 cups water
Few raisins (kishmish)
Few slivered almonds
Sliced coconut (optional)
Heat water and add sugar.
Melt ghee in wok and stir fry cardamoms for a few seconds. Add semolina and stir fry until its roasted and golden in color. Be very careful, it burns really quickly. Add raisins.
Now add sugar water and cook on medium heat. Be careful, do not burn yourself.
Cook with constant stirring until the ghee starts to separate from Halwa.
When halwa is all gathered in the centre of the pan and ghee is on the sides, take it out in the serving dish and garnish with some almonds. Serve.
Another winter sweet dish from Pakistan. We get really good, juicy, red carrots there in winter season and they are used in various sweet dishes, pickles and Murabbas (sweet pickle) and here I am gonna tell you a beautiful recipe with is made of carrots, ground rice and milk scented with cardamom and kewra. This dish is also very popular in Pakistan, specialy when it comes to home cooking. People make it as sweet dish after dinner. It is very nutritious but a bit fattening but anything taken in moderation is not bad for you….. Lets get started!
1 cup basmati rice
2 litres of full cream milk
4 carrots (peeled and grated)
1 cup raw sugar
1 cup white sugar
1 cup Khoya
4 – 5 cardamom pods (crushed in mortar and pestle)
4 tbspns kewra water
Some sliced almonds and pistachios
250 gms full cream milk powder
150 ml full cream
-For khoya combine the two ingredients and microwave for 2 minutes without mixing.
-Take the bowl out stir and make a paste. Microwave the paste for 2.5 minutes. Take it out and allow to cool.
-Khoya is ready
-Take ¼ of khoya and put it in fridge for garnishing the final product.
-In a thick bottomed deep pan, pour some milk and let it half boil on medium heat. Stir occasionally; we don’t want milk to stick to the bottom.
-Meanwhile take 1.5 cups of water and 1 cup of basmati rice and microwave for 4 minutes. This will speed up the process of soaking the rice in water for 30 minutes or 1 hr. Take out the rice and crush them in mortal and pestle or in a blender with some cold milk.
-When the milk is about to boil add carrots, sugar, cardamom and ground rice. Stir.
-Let everything cook on low – medium heat with occasional stirring.
-When it gets thick and rice is fully cooked add khoya and mix. Cook for 10 more minutes and remove from heat.
-Spoon the mixture in a deep serving bowl and let it cool down a bit on your kitchen counter. Then refrigerate for 6 hours.
-When it is time to serve garnish with some almonds, pistachios and reserved khoya and there you go! You are ready to delight your guests.
Khoya is a traditional ingredient of South Asia which is widely used in South Asian sweets (gulaab jaman, barfi, Peda, etc.) and sweet dishes (gajar ka halwa, kheer, rabbri Milk, Zarda, etc.). It is basically milk solids which is mainly obtained by boiling and cooking milk to an extent when all the water is evaporated and only dough like thick milk solids are left. This method is mostly used by Halwaii (the person who make sweets for shops). As this method is very time consuming so just to cut down some time I have this easy and less time consuming method for you (which i mentioned above). The taste and quality is almost the same. Hope you guys like it 🙂
This is a special recipe for Zarda. We have added different dry fruits, rasbharis and kalakand to make it delicious, more flavorful, rich and royal ……
½ cup ghee
Few strands of saffron/ few drops of yellow food colour
4 glass water
1 cup sugar/ sugar to taste
2 big cardamoms
2 small cardamoms
2 cinnamon sticks
2 glass basmati rice (rinsed and soaked at least for 20 minutes)
FOR MEWA AND TOPPING:
1 cup peeled almonds (the best way to peel almonds without hassle is, take a microwave safe bowl and put some almonds in it, add sufficient water and microwave for about 5 minutes. Strain and discard the water. Soak them for 5 more minutes in cold water. Now you can easily peel almonds by pressing them between your index finger and thumb)
½ cup pistachios
½ cup sliced coconut
1 cup small rasbharis (chhoti cham cham)(available of South Asian Mithai shops)
¼ cup kalakand (cut into small cubes)
½ cup petha (sliced)
½ cup ghee
½ cup sultanas
¼ cup orange peel (sliced thin)
-First we will prepare zarda rice.
-Heat oil and add garam masala. When it begins to splatter add rice and stir for about 5 seconds. Add water and sugar. Let it boil and set.
-When rice is cooked and tender, remove from flame.
-For mewa, heat ghee and fry peeled almonds, pistachios, cardamom and sultanas for 1 minute. Now add coconut and orange peel, stir and remove it from the flame.
-Add it on the top of the zarda rice and mix.
-Take it out in a plate and garnish with rasbharis, petha and kalakand. Serve hot.
Zarda is a sweet dish made up of basmati rice, sugar and nuts. This is the recipe for the simplest Zarda. Otherwise In Pakistan we make many kinds of Zarda, like one recipe is only with nuts, one is with nuts and raisins, the other one is with boiled egg, chicken, nuts, raisins and rasbharis…… so you can do the variations by adding whatever you like. It is a good sweet dish and people all over Pakistan love it…….
1 glass basmati rice (rinsed and soaked)
2 glasses of water
¼ cup ghee
2 – 4 cloves
2 pieces of cinnamon
2 large cardamoms
1 small cardamom
Sliced dry coconut
½ cup peeled almonds
½ cup pistachios
¼ cup sultana
Sugar 6-8 tbspns
2 tbspns orange peel (thinly sliced)
A pinch of yellow food colour
-Melt ghee and add cardamoms, sultanas, cloves, cinnamon, coconut, almonds and pistachios. Stir fry until the sultanas start popping up.