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.
Semolina free gulab jaman…. all milk & extremely easy to make ………
2 cups full cream milk powder
2 tbspns self raising flour
1 tspn baking powder
2 – 3 tbspn ghee
Some almonds, pistachios and silver edible foil for garnishing
Oil for deep frying
FOR SHEERA (SUGAR SYRUP)
3 cups water
few cardamo seeds
3 cups raw sugar
½ cup brown packed sugar
1 tspn kewra essence
-In a saucepan put everything given for sheera and stir to a boil.
-In a mixing bowl combine all the ingredients (except eggs) given for gulab jaman and mix.
-Now whisk two eggs and gradually add them to the dry ingredients and knead. Knead the dough and if it is sticky leave it for 5 -minutes.
-Heat oil to the point where you drop a small ball of dough, it rests at the bottom for some seconds and then rise to the surface of the oil with a little bit of hissing. To get this temperature you may have to repeat this temperature test twice or thrice.
-Now with clean hands roll 12 – 14 balls or ovals from this dough and drop 4 – 6 at a time (depending on the size of your pan) to fry. When they come up to the surface of the oil keep moving the balls gently to get even colouring. When you get the desired color take the balls out of the oil and put them in hot sugar syrup.
-Dish out, garnish with pistachios, almonds and edible silver foil, and serve.
This is Ayesha’s Kitchen special recipe for vermicelli…… It is a Pakistani dessert which is often served on Eid – ul – Fitr and other occasions……
160 gms vermicelli (Bareek Sevayyan)
4 tbspns sugar
4 tbspns raw sugar (Shakkar/ gur)
2 ltrs. Milk
1 cup raw khoya (unsweetened Barfi/ Kalakand) (Easily available at South Asian Mithai shops)
1 tbspn cardamom seeds (crushed)
¼ cup almonds (slivered) (for garnishing)
2 tbspns crushed pistachios (for garnishing)
Chaandi ka warq (Edible silver foil)
-Boil 1 litre milk and add cardamom seeds. Add vermicelli and mix well. Now add khoya and sugar. Mix well. Now when you notice that the mixture is getting thick, add rest of the milk and let it cook on medium heat until you get the desired consistency.
-Take it out in a bowl. Garnish with some pistachios, almonds and chandi ka warq. Serve hot ot refrigerate for at least 6 hrs for serving it as dessert.