Sooji Ka Halwa – Prasad
Ingredients:
1 cup
sooji (semolina)
1/4 cup
ghee (
or enough to moisten the sooji)
1.5 cups
fine-grain sugar/1.25 cups
coarse grain sugar
3 cups of
water
3 green
cardamom pods
15
almonds (
soaked in water overnight, peeled and sliced)
1/4 cup
raisins
Method:
1. Dry roast the
sooji over very low heat till it turns a very pale brown color and you can smell the aroma of sooji being roasted. Make sure you keep stirring it all the time to distribute the heat evenly. Then add the
ghee and roast over a very low fire till all the sooji is evenly roasted to a light brown color. Stirring continuously is very important to ensure it gets roasted evenly.
2. While the sooji is roasting, make a
syrup by boiling the
sugar, water, and
cardamom for about 5 minutes over high heat in a covered pan till all the sugar is dissolved and the cardamom flavor seeps through the syrup.
3. When the sooji has roasted, add the sugar syrup and cook over medium heat uncovered until the mixture begins to thicken and starts to leave the sides of the pan. Add
raisins at this stage. Keep stirring continuously to ensure even cooking.
4. When the halwa is done, add 2/3 of the sliced
almonds to the halwa and stir to combine throughout. Transfer to a serving dish and sprinkle the remaining
almonds on top as a garnish.
Suggested Read:
Navratri Festival Recipes
Black Channa
Ingredients:
1 1/2 cups black
channa (
soaked overnight in water)
1 large tomato or 2 medium
tomatoes (
grated/ground in a food processor or blender)
1-inch
ginger grated
1 tablespoon
coriander powder
1 teaspoon
jeera seeds
1/4 teaspoon red
chili powder
2 teaspoons
vegetable/
canola oil/
ghee
salt to taste
Method:
1. Boil the
channa in a pressure cooker with enough water and some
salt till done.
2. While the channa is boiling, heat a pan over medium heat and add the
oil. When the oil is heated, add the
jeera seeds. When they begin to cook in the oil, add the grated
ginger, and cook for a couple of minutes.
3. Add the ground
tomatoes to this and cook over medium heat till the tomatoes are cooked (5
-8 minutes).
4. Then add the
coriander powder, red
chili powder, and
salt to taste and cook for a couple of minutes.
5. When the
channa is boiled, drain from the water and add to the above masala and cook for 3-5 minutes stirring well throughout. Add 1/4 cup of the reserved water from the drained channa to ensure even mixing of the masala. When the channa is dried, check for seasoning and transfer to a serving dish.
Serve the
halwa and
channa along with fresh hot
pooris. Happy Ashtami!
Suggested Read:
Kanjak Pujan On Durga Ashtami and Navami
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