Monday, 9 May 2011

Suji halwa or shira or kaseribath

Suji or fine Samolina – 1 cup
Ghee – 2 tbspn
Cardamom power - ¼ tspn
Sugar- 1 cup
Water-   cups
Cashewnuts(optional) - 10

Cooking Method:
  • Roast the semolina or suji in 1 tbspn ghee till it’s a little light brown (not too much) and keep aside now.
  • Roast the cashewnuts in ghee till they are golden brown.
  • Meanwhile put water and sugar in a saucepan or a vessel and bring it to boil.
  • And when the sugar is melted and ¼ tspn of cardamom power. This will bring the best flavour.
  • Now add the remaining ghee and semolina. Stir well.
  • When its cooked and turn into paste like consistency, take off the heat.
  • Decorate with cashewnuts. Cashewnuts can be added in the boiling water and sugar mixture as well.
Serving Suggestion:
Serve hot with ghee and papad.

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Whiteley,Fareham, Hampshire, United Kingdom