Kesar Suji Halwa
Halwa is delectable and mouth watering, and a tradition that we are proud of. The fact that halwas are calorie filled has made it a less frequent delicacy in the family. However, having said this, it still tops the chart all over India. The best part - it can be easily prepared with common kitchen ingredients. The ingredients do the wonder, you just have to make sure that you are using the right kind of utensils and cooking it for the right duration. Rest will take its course, trust me.
Ingredients:
Suji / Semolina
Kesar / Saffron Threads a small pinch
Sugar to taste
Almonds, Raisins, Cashews
Ghee/ Clarified butter (more the better)
Method of preparation:
Soak saffron threads in warm milk while you slice the cashews and almonds evenly. Heat the ghee in a pan. Add split cashews, almonds and raisins.
When nuts change color, remove from heat.
Heat ghee in a heavy bottomed wok, add suji and stir on slow fire till it is golden brown. Add saffron threads with milk and ghee. Cook on slow flame by stirring frequently till suji turns soft by absorbing all the water. Stir in sugar, roasted cashews, almonds and raisins. Cook till the sugar thickens and caramelizes. Serve kesar suji halwa hot or cold.
Another version:
You can stir the suji till dark brown in ghee, add only water to retain the color. Add other ingredients and serve when still hot.
Halwa is delectable and mouth watering, and a tradition that we are proud of. The fact that halwas are calorie filled has made it a less frequent delicacy in the family. However, having said this, it still tops the chart all over India. The best part - it can be easily prepared with common kitchen ingredients. The ingredients do the wonder, you just have to make sure that you are using the right kind of utensils and cooking it for the right duration. Rest will take its course, trust me.
Ingredients:
Suji / Semolina
Kesar / Saffron Threads a small pinch
Sugar to taste
Almonds, Raisins, Cashews
Ghee/ Clarified butter (more the better)
Method of preparation:
Soak saffron threads in warm milk while you slice the cashews and almonds evenly. Heat the ghee in a pan. Add split cashews, almonds and raisins.
When nuts change color, remove from heat.
Heat ghee in a heavy bottomed wok, add suji and stir on slow fire till it is golden brown. Add saffron threads with milk and ghee. Cook on slow flame by stirring frequently till suji turns soft by absorbing all the water. Stir in sugar, roasted cashews, almonds and raisins. Cook till the sugar thickens and caramelizes. Serve kesar suji halwa hot or cold.
Another version:
You can stir the suji till dark brown in ghee, add only water to retain the color. Add other ingredients and serve when still hot.
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