Sooji - Alsi Halwa ( Semolina - flaxseed pudding)

 Ingredients :

1. 1 cup sooji (Semolina)

2. 2 tablespoon flaxseed powder 

3. 1 cup granulated white sugar 

4. 2 1/2 cups water 

5. 1/4 cup ghee

6. dry fruits- chopped or crushed roughly ( almonds, cashews,            raisins) 

7. 2 pods of cardamom crushed 

8. 1-2 strands of saffron (optional)

Method :

1. In a thick bottom skillet or pan ( kadhai) dry roast the sooji with the flaxseed powder, stirring continously. 

2. When the sooji begins to brown, turn off the heat and transfer it to a plate for later. 

3. In a separate pot heat the water and sugar until the sugar dissolves. During it, boiling add the cardamom and saffron to the water for flavor. 

4. In the kadhai add the ghee and turn the heat to low. As the ghee melts add the dry fruits including the raisins. 

5. As the dry fruit gets roasted ( be careful not to overheat or they will burn) add the roasted sooji- flax seed mix to the ghee. Mix swell. 

6. Turn the heat off and add the sugar and water mix to the sooji slowly, but quickly stirring it with the other hand to avoid lumps. 

7. Turn on the heat briefly to stir in all the contents and turn it off again. 

8. Cover the halwa and let it sit for a bit before serving and eating. 

Halwa can be eaten hot right after cooking or you can keep it in the fridge for a while and eat it hot or cold. 

Enjoy and let me know how it turned out. 

As always feel free to ask me any questions you have. 

Carrot Halwa (Sweet)

Coconut Barfi

Coconut Barfi

Ingredients:

1. 1 cup dessicated/shredded unsweetened cocunut from grocery store
    (you can also use fresh coconut)
2. 1 1/2 cup of whole milk
3. 1 can of milk made or any evaporated milk
4. 1 cup of sugar
5. 1 teaspoon vanilla essence
6. Food color (Red, Green, Yellow) (In case you want coloured barfi)
7. Cardamom powder
8. 1/4 cup of crushed almonds for ganish
9. 1/4 stick of butter or 1/4 cup of ghee
10. pie tin or thali with raised edges (greased)


Method :

1. Soak the shredded coconut in a bowl in the whole milk for 1 hour. (do not need to incase the
    coconut is fresh)
2. Heat the ghee/butter in a wide and deep pan.
3. Mix the soaked coconut in the milk and stir for 5-6 minutes on medium heat.
4. Pour the evaporated milk and stir, add sugar and stir.
5. Add the vanilla essense, food color and cardamom powder  (Incase you want a tri color barfi then this is the time to sperate the coconut mic in seperate pans equally and contiue stirring.)
6. Contiue to stir and mix for 30-40 minutes on midium heat untill all the milk has been absorbed.
7. As the coconut looks dry enough, turn the heat off and spoon the mix on to the pie tin or thali.
8. In case you are making a tri color barfi then layer the mix one on top of another with a spatula or flat spoon.
9. Sprinkle crushed almonds on top.
10. Set asside for the barfi to cool.
11. When the barfi is semi cool you can cup it in diamond shapes.
12. Serve when barfi is completely cool.

Enjoy and Do let me know how it turned out!