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Besan and Sooji Halwa (Gram flour and Semolina Halwa)


Gram flour (Besan) – ½ cup
Semolina (Sooji) – ½ cup
Milk  – ½ cup
Sugar – ½ cup
Water –½ cup
Green cardamom (Chhoti elaichi) powder- 1 tsp
Saffron (Kesar) – few strands
Ghee -  3-4 tbsps


  • Boil water and add sugar, green cardomom's powder and saffron strands. Boil till sugar completely dissolves and syrup thickens to a two thread consistency. Keep the sugar syrup aside.

  • Heat ghee in a heavy bottomed vessel. Add besan and fry until it is slight brown and gives a nice aroma. Constantly stir it to ensure even browning on a medium flame.

  • Add sooji and constantly stir till the mix becomes a bit darker in color.

  • Add milk and mix well.

  • Add sugar water (syrup) and mix rapidly to prevent lump formation .

  • When it is almost dry but not completely dry (at this stage halwa rolls into a ball) then spread the halwa evenly  on a plate greased with oil.

  • Keep the plate in the refrigerator for 15 -20 minutes for halwa to set.

  • Now remove the plate from the refrigerator and cut the spread into shapes of your choice.

  • Garnish with sliced almonds and silver foil.

Serves/Makes:  2-3
Post date: 2010-07-22 11:02:26
Post date GMT: 2010-07-22 15:02:26
Post modified date: 2010-10-14 18:16:40
Post modified date GMT: 2010-10-14 22:16:40
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