Sooji Halwa

Course                      Dessert
Cuisine                     Indian
Cooking Time          20 minutes


INGREDIENTS

1. Sooji (Semolina)       1 cup 
2. Sugar                         3/4th cups
3. Water                         3 cups
4. Ghee                          1/2 cup
5. Assorted nuts             1/2 cup
6. Cardamom powder    1/2 tsp
7. Few strands of saffron

 STEPS

1. Heat ghee in a thick bottom pan or karahi. 
2. Add sooji to it and fry it until it starts changing color. 
3. When sooji has turned light golden brown in color, its time to add water. 
4. Add water slowly and keep stirring the sooji thoroughly so that it doesn’t form any lumps.
5. Now add sugar and cardamom powder and blend it all together and stir until the water is fully absorbed.
6. Garnish with the chopped nuts and saffron. Serve hot.

Besan halwa

Course                      Dessert
Cuisine                     Indian
Cooking Time          20 minutes


INGREDIENTS

1. Besan                         1 cup 
2. Sugar                         3/4th cups
3. Water                         2 cups
4. Ghee                          1/2 cup
5. Assorted nuts             1/2 cup
6. Cardamom powder    1/2 tsp
7. Few strands of saffron

 STEPS

1. Heat ghee in a thick bottom pan or karahi. 
2. Add besan to it and fry it until it starts changing color. 
3. When besan has turned light golden brown in color, its time to add water. 
4. Add water slowly and keep stirring the besan thoroughly so that it doesn’t form any lumps.
5.  Now add sugar and cardamom powder and blend it all together and stir until the water is fully absorbed.
6. Garnish with the chopped nuts and saffron. Serve hot.

Sweet Seviyaan

A sweet delicacy made from vermicelli. No festival is complete without a touch of sweets and the celebration gets better if it's made by mom.

Course        Dessert
Cuisine       Indian
Yield         8 servings
Cooking Time  20 minutes
Total Time    20 minutes

INGREDIENTS-

Vermicelli 1 cup

Sugar 3/4th cup

Milk 2cups

Ghee 3 tbsp

Cashewnut 8-10 (sliced)

Raisin 10-12

Almonds 6-8

Pistachio 4 (break in half)

STEPS

• Take a flat pan and add 1/2 tbsp ghee. Roast the cashew nuts, raisins and almond.
• Remove and keep aside. In same pan, add the rest of the ghee and vermicelli.
• Roast the vermicelli till golden brown.
• Add the milk and bring to a boil.
• Let it simmer till the milk thickens.
• Add sugar and stir. Keep for 5 mins or till the required thickness is achieved.
• Take off the flame and transfer to a bowl. Top it with the dry fruit roasted earlier. Place 2 pistachio halves on top.
• Serve hot and enjoy!

Notes-

1. Can Add condensed milk after as a topping. OR may as well add while preparing. But make sure to reduce the amount of sugar if you do so.
2. Can cover the pan after adding milk. Will help cooking faster.