How To Make

Heat Ghee in a heavy bottom kadhai.

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Add suji (rava) into the hot ghee and fry over low heat.

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For sooji halwa the fine variety of sooji is the best. Also known as chiroti rava. The ratio of ghee to suji is 1:1

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Slow roast suji (rava) till deep brown in color. Do not give up on until a nice, nutty aroma is released

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Once suji is deep brown in colour add sugar. Granulated white sugar is best for suji halwa.

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While adding water continuously stir the halwa from other hand to avoid any lump formation.

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Cover and simmer the suji ka halwa over low heat for 10 minutes.

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Add cardamom powder, raisins and sliced almonds to suji ka halwa for a delicious taste.

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Navratri Special Suji Halwa Prasad

Get Full Recipe www.funfoodfrolic.com

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How To Make

Suji Ka Halwa

Heat Ghee in a heavy bottom kadhai.

Step 1

Add suji (rava) into the hot ghee and fry over low heat.

Step 2

For sooji halwa the fine variety of sooji is the best. Also known as chiroti rava. The ratio of ghee to suji is 1:1

EXPERT TIP

Slow roast suji (rava) till deep brown in color. Do not give up on until a nice, nutty aroma is released

Step 3

Once suji is deep brown in colour add sugar. Granulated white sugar is best for suji halwa.

Step 4

While adding water continuously stir the halwa from other hand to avoid any lump formation.

EXPERT TIP

Cover and simmer the suji ka halwa over low heat for 10 minutes.

Step 5

Add cardamom powder, raisins and sliced almonds to suji ka halwa for a delicious taste.

EXPERT TIP

Navratri Special Suji Halwa Prasad

Get Full Recipe www.funfoodfrolic.com