As we look to move away more and more from refined foods, it's high time to go back to roots and use what our ancestors did. White sugar for one is not used in my home anymore. We prefer jaggery in its whole or powdered form, or honey and cane sugar.
This Halwa comes out absolutely superb using jaggery and a must, must try..
Ingredients:
Ghee (Clarified butter) -¼ cup
Sooji / Semolina – ½ cup
Jaggery (roughly powdered) – 1 cup
Elaichi powder – a pinch
Salt – a pinch (optional)
Water – 2 cups
Cashews and raisins, roasted in ghee
Method:
1. Heat water in a saucepan and bring to a boil.
2. Heat ghee in a non-stick wok. Add sooji and roast till you get a nice aroma.
3. Add the boiled water and stir quickly to avoid lumps.
4. Stir well till sooji absorbs all the water and is well cooked.
5. Add the jaggery and stir on low flame till jaggery dissolves and mixes well.
6. Add the roasted dry nuts and cardamom powder. Stir again for 3-4 minutes and remove from flame.
Serve hot.
This Halwa comes out absolutely superb using jaggery and a must, must try..
SOOJI HALWA USING JAGGERY
Ghee (Clarified butter) -¼ cup
Sooji / Semolina – ½ cup
Jaggery (roughly powdered) – 1 cup
Elaichi powder – a pinch
Salt – a pinch (optional)
Water – 2 cups
Cashews and raisins, roasted in ghee
Method:
1. Heat water in a saucepan and bring to a boil.
2. Heat ghee in a non-stick wok. Add sooji and roast till you get a nice aroma.
3. Add the boiled water and stir quickly to avoid lumps.
4. Stir well till sooji absorbs all the water and is well cooked.
5. Add the jaggery and stir on low flame till jaggery dissolves and mixes well.
6. Add the roasted dry nuts and cardamom powder. Stir again for 3-4 minutes and remove from flame.
Serve hot.
0 comments:
Post a Comment