Semolina coconut mithai

Name: Semolina coconut mithai
Total time: 1500 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1/4 cup ghee; 6 cashews ,chopped; 1 cup semolina/sooji; 1/4 cup desiccated coconut; 1 cup sugar; 1/4 cup water; 1/4 tbsp cardamom powder; 2 tbsp milk if required; 1 pinch Orange colour

Diya Ramnani @cook_19895880

Akot

#mithai
Rakhi special
Surely feed your brother this dessert on this Raksha Bandhan

Diya Ramnani @cook_19895880

Akot

#mithai
Rakhi special
Surely feed your brother this dessert on this Raksha Bandhan

Saved

Ingredients

20 to 25 min

5 servings

1/4 cupghee
6cashews ,chopped
1 cupsemolina/sooji
1/4 cupdesiccated coconut
1 cupsugar
1/4 cupwater
1/4 tbspcardamom powder
2 tbspmilk if required
1 pinchOrange colour

Saved

Steps

20 to 25 min

1

Firstly, in a wide pan fry 6 chopped cashew and 1/4 cup ghee. Fry until cashews turn golden brown. Transfer them to the plate and keep aside.
2

In the same pan add 1 cup rava and roast on low flame. Roast the sooji until it changes colour to light brown and turns aromatic. Further add 1/4 cup desiccated coconut and roast for a minute more.
3

Turn off the flame and allow rava to cool to room temperature.meanwhile, take another vessel and prepare sugar syrup by taking 1 cup sugar and 1/4 cup water. Further boil for 5 minutes or till you get one string consistency then add orange colour mix it well.
4

Turn off the flame add add roasted rava to sugar syrup.also add in roasted cashew, and 1/4 tsp cardamom powder. Stir continuously to avoid any lumps formation.
5

After a minute, rava absorbs the sugar syrup. When it's still warm enough, take a plate add the mithai and cut the little pieces. Finally, serve sooji mithai once cooled completely or store in airtight container for 2 weeks.