Sooji roses with chocolate leaves

Name: Sooji roses with chocolate leaves
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 400 gms sooji; 300 gms ghee; 300 gms sugar; 1 litre whole milk; 50 +50 gms cashews; 5 green cardamoms; Few drops pink colour; 50 gms white chocolate; Few drops green colour; 1/2 tsp rose essence; Few pomegranate for decoration

Aparna Keswani @aparna_2511

Hi friends!!
#JRC2
Sooji is so versatile, you can use it in inumerable ways, sweet and savoury ways or coating patties etc.
I have made sweet pink roses from sooji surrounded by chocolate leaves.

Aparna Keswani @aparna_2511

Hi friends!!
#JRC2
Sooji is so versatile, you can use it in inumerable ways, sweet and savoury ways or coating patties etc.
I have made sweet pink roses from sooji surrounded by chocolate leaves.

Saved

Ingredients

30minutes

5 servings

400 gmssooji
300 gmsghee
300 gmssugar
1 litrewhole milk
50 +50 gms cashews
5green cardamoms
Few drops pink colour
50 gmswhite chocolate
Few drops green colour
1/2 tsprose essence
Few pomegranate for decoration

Saved

Steps

30minutes

1

Heat a thick bottomed pan, add ghee and sooji. Keep stirring continuously for 15 minutes till sooji is fragrant and swells up. Add 50gms powdered cashews and saute for another 5minutes, add remaining broken cashews and fry for 2 minutes, add milk and continue to cook till the milk is absorbed completely. Add sugar and pink colour diluted in 1 tsp milk.
2

Continue to cook till the sugar has melted completely and blended well.
3

Cool the mixture slightly. Grease rose moulds and fill with sooji halwa. Remove and serve with pomogranates on top.
4

Make chocolate leaves by melting white chocolate in a double boiler, add 2drops green colour and rose essence!
5

Beat the melted chocolate till smooth and comes to room temperature. Fill the leaf moulds with melted chocolate. Tap the mould to remove air bubbles. Keep it in the fridge for 10minutes and demould the leaves.
6

Arrange the leaves around the roses and serve.