The Cook Book

Suji Ka Halwa

Hiya! Today we will discuss about Suji Ka Halwa

Ingredients:

Semolina – 1 cup
Sugar – 1 ½ cup
Water – 3 cups
Cloves – 2 cups
Kewra essence – few drops
Yellow food color – ½ tbsp
Oil – ½ cup

Method:

Take a wok and heat oil for few minutes.
Add cloves in the wok along with semolina. Stir well.
In another pot, include sugar and water while constantly stirring.
Add food color and bring the syrup to a boil.
Pour the syrup in semolina wok and mix it well for half a minute.
Cover the wok and let it cook on low heat till all the water dries out.
Add kewra essence in the end and your mouth watering halwa is ready.

Suji Ka Halwa

Most Popular

Latest Recipes

Crab Cakes with Curried Yogurt Sauce

Crab Cakes with Curried Yogurt Sauce

In a small bowl, mix together 1/4 cup mayonnaise and yogurt. Season with curry powder, chile pepper and garlic powder. Stir in the mango chutney. Cover and chill at least 30 minutes.

Brookies

Brookies Recipe

Ingredients Ingredients 120g unsalted butter, softened, plus extra for the

prawn tostadasWEB 1 1

Special Prawn Salsa Recipe

Finely chop capsicum, tomatoes, garlic, onion, green chilies and cucumber. Heat oil in a wok, add in chopped garlic.

pork vindaloo

Pork vindaloo

To make the marinade, remove the seeds from the cardamom pods and grind with the peppercorns using a pestle and mortar. Mix with the rest of the marinade ingredients, then pour over the pork. Mix everything together well, then cover and leave to marinate overnight or for at least 8 hrs. Heat the oil in a large pan over a medium heat and cook the onions for about 5 mins until starting to soften. Add the chilli powder to the pan and cook for 1 min. Using a slotted spoon, remove the pork from the marinade and add to the pan. Turn up the heat a little and cook for about 5 mins, stirring all the time. Add the leftover marinade to the pan with the stock. Bring to the boil, then turn down to a simmer and cook for 40-45 mins until the pork is soft and the sauce thickened – it should be thick rather than saucy. Pick out the dried chillies, if you like, season, scatter with the coriander leaves, and serve with steamed rice and naan.

recipe image legacy id 1253495 8

Sausage & stuffing toad-in-the-hole with onion gravy

Whisk together the flour, mustard powder, eggs and milk with a good pinch of salt until smooth. Leave to rest for at least 30 mins. Heat 1 tbsp of the oil in a small pan. Add the onions with a pinch of salt and cook for 10-15 mins until really soft. Meanwhile, make up the stuffing following pack instructions, adding the sage. Scoop out a quarter of the onions and add these to the stuffing mixture, too – leave the rest in the pan for the gravy. Heat oven to 230C/210C fan/gas 8. Shape the stuffing into 8 walnut-sized balls. Pour the remaining oil into a large roasting tin or dish and brush it all over the bottom and sides. Add the sausages and stuffing balls, and cook for 15 mins. Remove the tin from the oven, loosen the sausages and stuffing from the bottom of the tin if they are sticking, then pour over the rested batter. Return the tin to the oven on a middle-high shelf, but give it space to rise. Bake for 35-40 mins until puffed and golden – don’t be tempted to open the oven door any earlier or the batter might sink. While the toad-in-the-hole is cooking, make the gravy. Add the flour, onion chutney and Marmite to the onion pan and mix to a paste. Cook for 2 mins until bubbling, then pour in the stock, bit by bit, stirring continuously so it doesn’t go lumpy. Bubble for 5 mins and season if needed. Keep warm until ready to serve.