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 eggs
- 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.
Try it and tell me how you go with it ……
- 1 cup basmati rice (soaked for 4 hrs.)
- 2 litre full cream milk
- ½ cup sugar (brown/ raw/ white) ( I use 50% raw and 50% brown)
- 1 tin condensed milk
- ½ tspn crushed cardamom
- 1 tbspn kewra essence
- 250 gms. Khoya (250 gms full cream milk powder, mixed with 250 ml full cream, microwave for 1 minute, take out stir and again microwave for 2 minutes)
- 2 tbspns almonds
- 2 tbspns pistachios
-Put soaked rice in blender with ½ cup of milk and blend to paste.
-Warm milk to a simmer and add blended rice into it. Now stir constantly until the rice is cooked and milk is thick.
-Add sugar, condensed milk and cardamom. Mix.
-When it gets a little bit more thick add kewra essence, khoya, almonds and pistachios.
-Cook for 5 more minutes on constant stirring. Dish out. Cover with cling film in such a way that film touches the surface of the kheer. Refrigerate for 8 hrs.
-Take off the cling wrap, garnish with almonds, pistachios and khoya crumbs and serve.
Ayesha’s Kitchen Special Kheer is a refined recipe. I have created this recipe after listening to many people. Try this at home and treat yourself with the most indulging and rich taste of kheer ……
- 1 cup basmati rice (rinsed and soaked in water)
- Water for boiling rice
- 1 ½ litre. Milk
- 1 cup water
- 6 – 8 tbspns raw sugar/ sugar
- 8 small green cardamoms (crushed)
- ½ cup almonds (slivered)
- ½ cup pistachios (slivered)
- 2 – 4 chaandi ke warq
-Boil water and add rice. Strain and discard the water and keep the boiled rice aside.
-Boil milk and add crushed cardamom, rice, sugar and half of the almonds and pistachios.
-Cook covered on low heat for about 2 – 3 hours. Use non-stick pan.
-When the rice is mixed with milk and it gives a pinkish orangish colour, it means your kheer is ready.
-Dish is out and refrigerate for about 6 hours. Garnish with some chaandi ka warq, almonds and pistachios. 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.
Soojhi halwa is a pakistani delicacy which is widely served with pooris (fried bread) and parathas in breakfast. This is a popular dish of Lahore and people over there are crazy about it on weekends and other holidays. It is also very popular during the Month of Ramadan as it is very energetic, filling and nutritious but if you are on diet please dont eat it, it is very fattening, but trying this lavish dish once a month does not make any difference…… Enjoy!
- 1 cup soojhi/ semolina
- Few slices of coconut (thin slices)
- 6 – 8 sultanas (kishmish)
- 1 cup desi ghee
FOR SHEERA/ SUGAR SYRUP
- Few strands of saffron
- 1 cup sugar
- 2 cups of water
- 4 – 5 green cardamom
- Few almonds, pistachios and sliced coconut
-Melt ghee and fry sultanas until they are puffed and dark in colour. (do not burn them).
-Add semolina/ soojhi and stir fry it until the soojhi is dark in colour. Do not left it unattended because soojhi get black very quickly.
-Now strain and ad sheera (sugar syrup) to it and mix well.
-When halwa is of rite consistency dish it out and garnish with some slivered almonds and other nuts.
-Serve hot with pooris, parathas or as a sweet dish.
Gajar Halwa (Carrot Halwa)
Gajar Halwa or Carrot halwa is a Pakistani Sweet dish made of grated carrots and full cream milk scented with cardamom and garnished with nuts, its a wonderful recipe and probably the easiest recipe on this planet for this South Asian yummy and nutritious sweet dish …
- 1 cup sugar
- 1 kg carrots (peeled and grated)
- 2 litre full cream milk
- 1 tspn cardamom powder
- Some almonds for garnishing
-Boil milk and add cardamom powder in it. After 2 minutes, add carrots and let it cook on medium heat for 15 minutes. Now add sugar and cook it for 40 minutes on low medium heat or until the milk is evaporated and “khoya” (milk solids) is made.
-Now stir well on medium heat and after simmering it for 5 minutes, take it out in a serving dish and garnish with some almonds, pistachios and other nuts.
-Serve hot as sweet dish.
-Keep an eye on it and make sure that it does not stick to the bottom of the pan.
-It is a bit time consuming recipe…… so be patient.