Halwa is an Indian dessert prepared on occasion or festive.Most types of halwa are relatively dense sweetened with sugar.Textures of halwa also vary for example Flour based wheat, rice or lentil based halwa moong dal halwa is drier and more crumbly.
Halwa prepared with various other ingredients, including nuts kesar badam halwa milk based halwa milk rava kesari and vegetables Gajar Halwa fruit based Apple halwa
I am sharing Sooji halwa semolina based halwa is gelatinous and translucent, it is Roasted in clarified butter cooked with water adding sugar & flavour with green cardamom powder and garnish with nuts.
Sooji/Semolina 1/2 cup
Ghee/Clarified butter 1 tbsp
Assorted Nuts 1/4 cup
Green cardamom powder a pinch
Water 1 cup
Heat a pan adding ghee.roast sooji on med flame till it changes it colour .add water sugar & cook till start leaving a pan.add cardamom powder.Garnish with Nuts.
Cutlets made by using Semolina ,Paneer & Nuts.
1 cup Semolina(suji)
1 cup Milk
1 cup Water
Salt to taste
1 tsp ghee/oil
100 g paneer
3-4 cashew nuts, finely chopped(optional)
3-4 almonds, finely chopped(optional)
1/2 tsp green chillies, finely chopped
1/2 tsp ginger, grated/finely chopped (optional)
freshly chopped coriander
black pepper to taste
salt to taste
oil for frying
Add ghee/oil in a pan.when warm, add the suji and fry for 2-3 mins on low heat. Suji should not change colour. Add salt, lesser than what should make ideal taste.mix the water and milk together and add to the suji mixture and keep on stirring.within minutes it will be like a dough.once it is like the Chapati dough switch off the gas and cover the mixture. Set aside for a few minutes until cooled to room temperature.Once cooled mix it with hands to make the mixture smooth.Crush paneer and add all the ingredients. Mix well.take a small portion of dough, make a ball of it and press it.fill up a spoon of filling mixture in it and close the ends to form a ball.give the desired shape. You can shape of u r choice. make all cutlets in a same way .warm the refined oil in a kadahi .put 2-3 spoons of suji on a plate and roll the cutlet on it and then deep fry it in warm oil on medium heat till golden brown.Serve with tomato ketchup/ coriander or mint chutney.