Baisakhi celebration (Suji ka halwa)
#cookpadindia
Happy baishakhi to all
Baisakhi, the arrival of the harvesting season and the hot-blooded Punjabis celebrate it with a lot of gusto and gaiety. Just before the festival the farmer returns home with his bumper rabi crop, the fruit of his whole year’s hard labour. This festival is in celebration to thank God for the good harvest.
Baisakhi, especially in Punjab and Haryana, also involves a lot of socializing. Friends and relatives are invited for dinner or lunch where a lavish spread greets the guests
Baisakhi celebration (Suji ka halwa)
#cookpadindia
Happy baishakhi to all
Baisakhi, the arrival of the harvesting season and the hot-blooded Punjabis celebrate it with a lot of gusto and gaiety. Just before the festival the farmer returns home with his bumper rabi crop, the fruit of his whole year’s hard labour. This festival is in celebration to thank God for the good harvest.
Baisakhi, especially in Punjab and Haryana, also involves a lot of socializing. Friends and relatives are invited for dinner or lunch where a lavish spread greets the guests
Cooking Instructions
- 1
Heat ghee in a heavy bottom pan over medium heat.
- 2
When the ghee is hot, add suji and fry till it turns light golden brown. Stir frequently to avoid the semolina from burning at the bottom of the pan.
- 3
Fry until suji turns nicely golden brown
- 4
Add water and cook on low heat until all the water is absorbed and the semolina has softened.
- 5
Add sugar and cook for 2-3 minutes until the sugar is melted and the halwa is slightly brown in color. Remove the pan from the heat. At this stage, halwa will be of dropping porridge-like consistency but within 5-10 minutes, it will become firm and grainy in texture.
- 6
Garnish with dry nuts and serve hot or at room temperature.
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