Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, sooji ka halwa #ga4 week6#. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Sooji ka halwa #GA4 week6# is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Sooji ka halwa #GA4 week6# is something which I have loved my whole life. They’re nice and they look wonderful.
Sooji ka halwa was made in home whenever we wanted to have something sweet. Sooji ka halwa or sheera are often made for an auspicious occasion or a pooja. It could also be a festive occasion like Diwali, Ganesh Chaturthi or a religious ceremony conducted in your home or you.
To get started with this particular recipe, we have to first prepare a few components. You can cook sooji ka halwa #ga4 week6# using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Sooji ka halwa #GA4 week6#:
- Make ready Pure ghee
- Take Choti elaichi
- Make ready Sooji
- Get Milk
- Get Sugar
- Prepare Dryfruit
Sooji Halwa is a traditional but popular dessert. Sooji Halwa is delicious and a welcome treat for guests. Sooji Halwa Recipe: Semolina and sugar syrup dessert flavored with cardamom and garnished with almonds. Using warm milk is important as it.
Instructions to make Sooji ka halwa #GA4 week6#:
- Heat the pure ghee and then add choti elaichi and sooji and mix them well
- After few minutes add milk and then sugar and after some time dryfruit
- And your yummy sooji ka halwa is ready
Just made the halwa like half an hr ago. In addition to raisons u can also add cocounut. Suji ka halwa here is made by dry roasting and adding the roasted sooji in milk, flavored with elaichi powder and saffron flavored milk. It appears in the form of a thick porridge and is a deliciously tasty. In this term Sooji ka Halwa, sooji translates to semolina, and halwa means a sweet or pudding.
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