Sooji Ka halwa or Kesri bhaat is the most commonly made sweet in an indian household. It is offered as prasahad in Kanjake ( as mentioned in my Kala Chana post ). Each family it’s own recipe of Sooji Halwa.
I add Besan ( Gram flour ) and it gives it very earthy taste and a lovely colour. Also, there are various types of sooji, coarse or fine. For Halwa we use fine sooji.
- Take a large aluminium Kadhai / pan
- Put ghee and heat it well
- Put the gas on slow flame ( This is critical as the roasing of the sooji & besan will be done on low flame)
- Add Besan and roast
- When Besan is red add sooji ( Alway sift the sooji through a sieve before using )
- Roast on slow flame for almost an hour
- On another stove , boil water, sugar, green cardamom and add saffron when boiled
- Add the syrup to sooji when Roasted ( Be careful as the syrup and sooji are hot and may splutter )
- Continuously stir, till the halwa starts leaving the side of the kadhai. Do ot make it too dry as it will thicken when it cools
- Mix Kala Chanaa and halwa and eat it ...that is how we eat it is as prashaad or serve it as a dessert
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