Recipe of Ultimate Sooji ka bikhra halwa with parathay

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The ingredients needed to make Sooji ka bikhra halwa with parathay:

1. Make ready for halwa
2. Get 1 cup semolina (sooji)
3. Get 1 cup sugar
4. Prepare 2 cups water
5. Take Few cardamoms
6. Make ready 1/4 tsp orange food colour (zarday ka rung)
7. Make ready 2 tbsp ghee or oil
8. Get Few chopped dry fruits
9. Take for parathas
10. Get 2 cup whole wheat flour
11. Take 2 tbsp ghee
12. Get Water for kneading

The recipie is listed in Pakistani Sweet Dishes. Find thousands of Urdu recipes online. Sooji Halwa goes by many names like Suji ka sheera, Suji ka halwa, Rawa Halwa, Rawa Sheera, and semolina halwa. Why is this recipe called Sooji Halwa - Ashtami Prasad.

Steps to make Sooji ka bikhra halwa with parathay:

1. First of all dry roast the semolina don't add ghee simple dry roast in a pot when fragrance aroma comes out and the colour has changed into pale yellow it's roasted
2. Take it out the semolina from the pot in a plate
3. Now in the same pot add 2 tbsp of ghee and crushed green cardamom
4. Let it simmer then add 2 cups of water along with sugar and food colour
5. When sugar has dissolved in the water add the roasted sooji in the pot
6. Let it cook for 5 minutes
7. When water reduced and little bit left then cover the lid and let it simmer for 5 minutes
8. When ghee comes out from the corners halwa is ready
9. Now dish out and garnish with chopped dry fruits of your choice and enjoy
10. For paratha
11. Roll a round roty spread ghee in it then fold into square shape
12. Again roll it and cook on tawa in medium flame
13. Make it golden brown in colour from both sides and serve with hot delicious halwa and enjoy
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Sooji Halwa goes by many names like Suji ka sheera, Suji ka halwa, Rawa Halwa, Rawa Sheera, and semolina halwa. Why is this recipe called Sooji Halwa - Ashtami Prasad. The fasting period of Durga Navratri is coming to an end so, today, I'm making this recipe to celebrate Ashtami - eighth day of. Semolina, when made sweet, is called sheera. Several variants of this dish are available under other names in various parts of India.

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