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How to Prepare Delicious Sooji Halwa

Without fail cooking ultimate Sooji Halwa easy, bouncy, practical.

Sooji Halwa
Sooji Halwa

Good Evening every body, at this time you get present recipe Sooji Halwa with 5 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 5 ingredients and 10 stages of easy cooking Sooji Halwa.

Ingredients for Sooji Halwa

  1. Needed 1 cup : sooji fine (semolina flour).

  2. Needed 2 tbsps : butter clarified.

  3. Prepare 2/3 cup : sugar.

  4. Needed 2 cups : milk.

  5. Prepare 1 tsp : dry fruit powder (grinded almond, cashew nuts,walnut, cardamom).

If all ingredients Sooji Halwa it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Sooji Halwa

  1. Take a pan, add sooji and clarified butter.

  2. Roast it until some bubbles are visible in the mixture, it may take approximately 6-7 minutes.

  3. Add sugar, milk and dry fruit powder and mix it well.

  4. Stir it continuously till it absorbs milk and the mixture will not stick the boundary wall of pan* (It takes approximately 15 minutes).

  5. Turn off the stove.

  6. Take a dish and grease it with clarified butter.

  7. Spread the mixture in the dish and smoothen the top surface with bottom of the bowl or a big spoon, if needed grease bottom of the bowl with clarified butter.

  8. Keep it aside for 2 minutes, cut it into square pieces.

  9. Let it cool down for minimum 15 minutes, take pieces out carefully using spatuala.

  10. Note: If milk is absorbed and still mixture doesn’t leave the boundary wall, add 1 tsp clarified butter and then mixture will not stick to the boundary.

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