Sooji Halwa katori

Name: Sooji Halwa katori
Yield: 08 servings
Cuisine: Indian
Ingredients: 1.5 cup Sooji(rava); 5 cup water; 1 cup sugar; 2-3 cardamom; 5-6 chopped cashews; 5-6 chopped almonds; 1/2 cup cup ghee; 2tbp chironji (cuddapah almonds); 6-7tbp dessicated coconut; 2 cup wheat flour; as required Water to knead a soft dough; as required Oil to fry

Neha Handa @fmk_15

Mumbai

#GA4
#week6
Semolina, when made sweet, is called sheera. Several variants of this dish are available under other names in various parts of India. For instance, in Maharashtra, it is called sheera which is the sweet version and in North India it is called sooji halwa or Mohan bhog.

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Ingredients

08 servings

1.5 cupSooji(rava)
5 cupwater
1 cupsugar
2-3cardamom
5-6chopped cashews
5-6chopped almonds
1/2 cupcup ghee
2tbp chironji (cuddapah almonds)
6-7tbp dessicated coconut
For wheat flour katori
2 cupwheat flour
as required Water to knead a soft dough
as requiredOil to fry

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Steps

1

In a wok add Sooji and stir fry at slow flame up till it turns golden brown and aroma starts coming. Then add some chopped almonds, cashew, chirongi and mix well.
2

Now add ghee in Sooji and saute it for 1 minute at slow flame.
3

Now in a pan add water and cardamom with sugar and boil it untill water turns half.
4

Now add this water slowly and slowly in Sooji and keep stirring the sooji, so that no lump is there.
5

Now stir Sooji and water for 5 minutes till water evaporates.
6

For wheat flour katori, knead a soft dough and take medium size ball and by made give any shape, you can use any katori to give shape and deep fry in a oil.
7

Fill these katories with halwa. They are ready to serve. Garnish with dessicated coconut and chopped dryfruits.