This is a sweet dish and could be a disaster if not made with the proper mix of ingredients. I have messed up with this dish quite a few number of times until i got a hold of it.
Serves:3
Ingredients:
Rava/Sooji - 2 cups (250gm)
Ghee - 3/4th cup or 1 cup
Sugar - 3/4th cup
Water - 1 cup
Cashewnuts - 1tsp
Raisin - 1tsp
Elaichi - 1-2pcs
Tip: Use roasted rava/sooji to get a good flavour. If rava is not roasted, roast it for 5-7 minutes in an empty kadhai/container till it turns golden brown.
The ratio of rava/ghee/water should always be 2:1:1 for a perfect result which means for 2 parts/cups of rava, use 1part/cup of ghee and water.
If you want to make the sooji halwa same as the one served during satyanarayan pooja as prasad, increase the quantity of ghee to 1and 1/2 cup.
Procedure:
Put the ghee in empty kadhai and turn on the gas flame. Let the ghee become hot. Do not let the ghee come to a boil.
Now put the raisins, halved cashewnuts and elaichi seeds in the oil for less than a minute. After this put the rava into the ghee and mix properly so that it becomes an even mixture.
Let it roast for 3-4 minutes.
Add the sugar as per taste. 3/4th cup is adequate for a normal sweet flavouring. If you want to make it very sweet then make it 1cup. This recipe can be consumed by people having high sugar if you reduce the sugar quantity to 1/2 cup. This makes it just sweet enough.
Now heat 1cup of water in a microwave for 90 seconds or in a container for 3 minutes if using gas.
Be careful that the water should not boil. The water temperature should be between lukewarm to hot.
After the sugar has melted i.e. within 2 minutes of adding it, add the hot water to the mixture.
Adding hot water will make a noise in the kadhai same as when you put a hot container in cold water.
Mix all the ingredients thoroughly and cover it with a lid and let it cook for 1-2 minutes.
Serve hot.
Tip: If you add water which is at room temperature for making this dish, it will turn out to be a bad one. The key ingredient for this recipe is hot water.
Serves:3
Ingredients:
Rava/Sooji - 2 cups (250gm)
Ghee - 3/4th cup or 1 cup
Sugar - 3/4th cup
Water - 1 cup
Cashewnuts - 1tsp
Raisin - 1tsp
Elaichi - 1-2pcs
Tip: Use roasted rava/sooji to get a good flavour. If rava is not roasted, roast it for 5-7 minutes in an empty kadhai/container till it turns golden brown.
The ratio of rava/ghee/water should always be 2:1:1 for a perfect result which means for 2 parts/cups of rava, use 1part/cup of ghee and water.
If you want to make the sooji halwa same as the one served during satyanarayan pooja as prasad, increase the quantity of ghee to 1and 1/2 cup.
Procedure:
Put the ghee in empty kadhai and turn on the gas flame. Let the ghee become hot. Do not let the ghee come to a boil.
Now put the raisins, halved cashewnuts and elaichi seeds in the oil for less than a minute. After this put the rava into the ghee and mix properly so that it becomes an even mixture.
Let it roast for 3-4 minutes.
Add the sugar as per taste. 3/4th cup is adequate for a normal sweet flavouring. If you want to make it very sweet then make it 1cup. This recipe can be consumed by people having high sugar if you reduce the sugar quantity to 1/2 cup. This makes it just sweet enough.
Now heat 1cup of water in a microwave for 90 seconds or in a container for 3 minutes if using gas.
Be careful that the water should not boil. The water temperature should be between lukewarm to hot.
After the sugar has melted i.e. within 2 minutes of adding it, add the hot water to the mixture.
Adding hot water will make a noise in the kadhai same as when you put a hot container in cold water.
Mix all the ingredients thoroughly and cover it with a lid and let it cook for 1-2 minutes.
Serve hot.
Tip: If you add water which is at room temperature for making this dish, it will turn out to be a bad one. The key ingredient for this recipe is hot water.
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