|Published||Cooking Time||25 Minutes|
|Recipe Type||Desserts/Sweets||Preparation Time||5 Minutes|
|Ingredient||sooji/semolina||Standing Time||25 Minutes|
A flavoursome dessert commonly served in Rajasthan as a companion to a satifying naan bread and curry meal. Try it..you wont be dissappointed!!!
Recipe of Rajasthan Sooji Halwa
|Coarse Grained Sooji (semolina)||1 1/4||Cup|
|Boiling Hot Milk||1||Tablespoons|
1. Soak saffron threads in boiling hot milk for 30 mins. Milk helps the saffron release its beautiful color. 2. Combine the water, milk, sugar and the soaked saffron in a 2 litre saucepan. Place over moderate heat, stirring to dissolve the sugar. Bring to the boil, then reduce heat to very low and cover with a tight fitting lid 3. Melt butter in a 2 or 3 litre saucepan over low heat, stirring occasionally. Add the sooji and rhythmically stir the grains for 15 minutes or until they evenly turn golden brown. Add the almonds to the sooji and cook a further 1-3 minutes. 4. While the almond are cooking with the sooji increase the heat of the syrup. Add the cardamon and the sultanas, and bring it to a rolling boil. When syrup is boiling increase heat of sooji and then quickly remove it from the heat. Slowly pour the hot syrup into the sooji, stirring steadily. It may splutter a little but will quickly stop as the liquid is absorbed. 5. Return the sooji halwa to the heat and stir until the liquid is absorbed and the halwa forms a pudding like consistency. It will start to pull away from the sides of the pan. 6. Remove from heat. Cover with a tight lid for 5 minutes before serving. Serve Warm.
Using a coarse grained sooji is a great way to allow the sugars to caramelize the halwa.
Posted Mar 26, 2008