Ingredients:
Fine
Sooji
1 Cup
Raw Almonds 1/2 Cup
Sugar 1 1/4 Cups
Cardamom Powder a big pinch
Ghee 1 Tbsp
Raw Almonds 1/2 Cup
Sugar 1 1/4 Cups
Cardamom Powder a big pinch
Ghee 1 Tbsp
Method of preparation:
Microwave
almonds in a cup of water for a minute or two.
Leave aside for couple of minute and peel the skin of the almonds.
Leave aside for couple of minute and peel the skin of the almonds.
Heat
ghee in the pan, add sooji and fry on medium – low flame for couple of minutes
till sooji turn light golden color.
Remove roasted sooji onto a plate for later use.
Grind peeled almonds into paste using few tablespoons of water.
Remove roasted sooji onto a plate for later use.
Grind peeled almonds into paste using few tablespoons of water.
Heat
around 2 3/4 to 3 cups of water in a sauce pot and add sugar.
Let the sugar melt completely and water come to a heavy boil.
Stir in almond paste and cardamom powder and bring to boil.
Let the sugar melt completely and water come to a heavy boil.
Stir in almond paste and cardamom powder and bring to boil.
Reduce
the flame to low and and slowly stir in the sooji.
Stir thoroughly during the process of adding sooji to avoid lumps.
Remove the pot from heat and keep it covered for few minutes for the sooji to absorb all the flavors.
Garnish with sliced almonds and serve almond semolina halwa hot or cold.
Stir thoroughly during the process of adding sooji to avoid lumps.
Remove the pot from heat and keep it covered for few minutes for the sooji to absorb all the flavors.
Garnish with sliced almonds and serve almond semolina halwa hot or cold.
Notes: Make sure sooji is cooked well.
Suggestions: If sooji feels uncooked, stir
in few tablespoons of hot water and cook on low flame till done. Adjust sugar
according to your preference.
Variations: Add a few strands of saffron to the boiled water if you wish.
Other Names: Almond Semolina Halwa, Badam Rawa Halwa.
Variations: Add a few strands of saffron to the boiled water if you wish.
Other Names: Almond Semolina Halwa, Badam Rawa Halwa.
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