Sooji Ka Halwa Pakistani Style Recipes

SOOJI KA HALWA

Steps:

• In a pot add water, sugar and food color and keep on high flame.
• Let the water boil. Once the water starts to boil, lower the temperature to medium flame and let it simmer.
• In the meantime, in another pot or a frying pan, add ghee and cardamom.
• Wait for the ghee to be fully liquefied and let it heat up for another 2 mins at medium flame.
• Reduce the flame to low and add the semolina in ghee. Stir the semolina till it absorbs all the ghee. Now saute for 5 mins or so making sure the semolina doesn't turn brown.
• After 5 mins, add a ladle full of the hot sugar syrup in this semolina and mix it well. Add another ladle of sugar syrup as well.
• Now turn of flame and transfer this semolina in the pot of sugar syrup. Mix well to avoid any clumps.
• Cover the pot and let it simmer at medium flame for 5 mins.
• Reduce the flame and cook for another 5 mins.
• Stir around to see if the whole halwa seems to be binding together. If it does, turn off flame.
• Sprinkle almond shavings or ground pistachio and serve warm.

SOOJI KA HALWA (SEMOLINA HALWA) - 20 MINUTE RECIPE!

Steps:

• Heat a large, nonstick skillet over medium-low heat. Add the butter or ghee and once it melts, immediately add the semolina (sooji).
• Cook the semolina, stirring frequently, until it roasts evenly and turns deep golden in color (~12-14 min). Depending on your stovetop, you may need to raise the heat to help it come to the roasting point. Then lower the heat if needed. Meanwhile, start with the sugar syrup.
• In a small to medium saucepan, bring the water, sugar, and cardamom pods to a simmer. Stir until the sugar is dissolved, then remove from heat. Add the rose water and saffron, if using.
• Add the sugar syrup carefully into the browned semolina. Continue to stir for 3-4 minutes, until the mixture thickens and the butter starts to separate from the semolina. Sometimes I like to add a tablespoon of ghee at this point to give it a nice finish.
• Garnish with slivered almonds. Serve hot, warm, or at room temperature. If you're not serving immediately, store in an airtight container to prevent it from drying out.

DELICIOUS SUJI KA HALWA PAKISTANI FOOD RECIPE

Steps:

• Take a pot to add three tbsp of ghee and heat it
• Add three small cardamon and cook to 2 minutes in ghee
• Add one cup of suji (semolina) and cook for 3 minutes
• Add two cup of sugar and again mix it
• Add one cup of water and mix it
• Add half tbsp of saffron and half tbsp of Zarda color and mix it
• Cover and cook of 5 minutes on the low flame of the stove
• In the end, add raisin and mix together
• Dish out the plate and garnished with almonds and saffron
• Serves with puri and also eat like dessert

SOOJI KA HALWA PAKISTANI STYLE

Steps:

• In a pan add water and sugar. Boil it for ten to 15 mins high or till the water dries up into half.
• Turn off the heat & add the raisons (kish mish) in it. This would be yr sheera.
• In a separate pan warm up the ghee on medium high and add cardamom seeds and semolina (sooji) in it. Keep on stirring it till the semolina turns a bit darker or golder brown. Note u can not leave the semolina unattended now since it can stick in the pan & burn up easily.
• Stir fry it for 10 minutes.
• Now add the sugar water & cook it for 5 mins on high.
• Once the water dries up & the semolina puffs a little bit cover the pan & let it simmer for another 5 minutes.
• Take out in a serving dish. Sprinkle some chopped dry fruits.
• This sweet dish is best served hot.

PUNJABI SEMOLINA HALWA (SUJI HALWA)

Steps:

• Split the cardamom pods with a sharp knife and remove the seeds. Grind the seeds to a powder with 1 tsp of the sugar using a pestle and mortar. Keep the empty pods for the syrup.
• Heat the remaining sugar in a pan over a medium heat with 600ml water until dissolved. Add the empty cardamom pods and simmer, uncovered, for 5 mins. Turn off the heat, cover the pan and set aside.
• Heat the ghee in a wok or karahi over a medium heat, then add the semolina or flour. Reduce the heat to low and cook, stirring all the time, until it releases a toasted aroma and turns a biscuity golden colour, about 10 mins.
• Take the pan off the heat. Discard the empty cardamom pods from the warm syrup and pour it over the semolina in a thin, steady stream, stirring all the time. Take care - it will sputter. Return the pan to a medium heat and cook, stirring constantly, until the semolina thickens. It should have the consistency of creamy mashed potato. Stir in the ground cardamom, drained raisins and most of the sliced almonds. Serve piping hot with the remaining almonds scattered over.