Preparation time : 20 mins | Serves 4-6 persons
This is a famous sooji halwa recipe from Pakistani cuisine. Halwa is a traditional sweet made from variety of ways, while its main ingredients almost remain same in all recipes i.e milk, sugar and ghee. This semolina recipe is prepared in the same fashion as other halwa, the main step for making any kind of halwa is to cook gently by stirring when the milk becomes dry otherwise your halwa would burn from the bottom and stick to the pan. Mostly people also cook sooji halwa in water instead of milk which does not taste as good as the one cooked in milk and egg.
Ingredients:
150 gm semolina
1 egg
3 cup milk (full cream)
1-2 cup sugar
1 1/2 cup ghee
Crushed almonds and pistachio for garnishing
Procedure:
1. Take a sauce pan, roast semolina in ghee for 4-5 minutes until pleasant roasted smell starts to come and the color of semolina changes to light golden. After that remove the pan from the stove.
2. Using hand blender, blend milk, egg and sugar to make smooth paste. Add half quantity of sugar in the blender so that if more sugar is required then it may add later.
3. Now slowly pour the mixture into the roasted semolina, don’t pour whole mixture at once because mixture may start splattering if the semolina is too hot.
4. When the batter mixes well in the semolina and no lumps would there then cook the mixture on medium flame for 5-8 minutes. Stand at a distance of stove so that when the mixture starts splattering it would not harm you or cover the pan and stir the mixture time to time. You can add more sugar at this stage if you want.
5. When the mixture starts to dry and mixture stops splattering then stir continuously and cook on medium high flame so that all the ghee starts to separate from the halwa. If the halwa sticks into the base of pan then add little amount of ghee.
6. While cooking if all the mixture of halwa starts to bind together like dough and ghee starts to release from it, then turn off the flame.
Serving:
Take out the hot sooji halwa in a serving platter and garnish with crushed almonds and pistachio.
