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    1. #1
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      Minerva's Avatar
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      I want the recipie for Sooji Ka Halwa, one that is hard and crunchy not the soft mushy one. gracias in advance for your help.

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      Soak 1 cup of sooji in water for about an hour. The more soak time the better.

      Heat up 1/3 cup of olive oil in a medium size pot. Medium to high heat

      Add 1 cup of sugar to the heated oil. Do not stir. As soon as you see brown caramelization, add the soaked sooji (make sure you drain off the excess water before adding to the pot)

      Now zor zor say chamchaa hilaaow. Do that for about 4 to 5 minutes.

      Reduce heat, cover the pot and let it dum for 5 minutes.

      Halwa tayyar!

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      Olive oil?? Wouldn't that change the flavor and taste of the sooji? I take dry sooji, fry it in butter or ghee till golden brown, add a couple of pods of cardamom, little piece of cinnamon stick, boiling water, sugar, cook until done.

    4. #4
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      shukran jazeeran Fungo. My bhabi will definitly use asli ghee instead of Olive oil.

      But are you sure this is will turn into that hard crusty stuff and not that mush mush sooji ka halwa.

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      Aap Aazmaa ker daikh laiN... Taskeen naa honay per paisay waapis.

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      Now zor zor say chamchaa hilaaow...lols i like this now zor zor sy

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      lagta hay aap dheeray dheeray say hilaati hain............chamchaa.

    8. #8
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      yumm, sounds good. thanks FG.

      p.s. does it go crazy bubbling and jumping all over ur hands? gloves recommended?

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      Only thing that fizzles when I am cooking this halwa is the excess oil. So don't put too much. Other than that I am not sure what might fizzle up when you are near by and especially if wearing a glove!

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      oh and you may also add crushed ilaaichi before the 'dum' stage.

      If you want the color to be dark golden, then delay the caramlization process.

    11. #11
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      hmm, thanks FG. I 'll try this recipie someday
      ya, I know abt adding cardamom but we can also add it while we are stirring or bhoonofying the halwa, no?

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      yeah, some folks add it in the beginning. I think it kills the flavor if you cook ilaichee for long. I add it jest before the dum. And don't wait for that 'some day' do it now you procrastinator!

    13. #13
      Ira
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      Femme if somehow you get water in the oil, that could make the oil go bizarke on you too.

      Is this halwa any good? I have never had cruncy halwa of sooja ever.
      I love children and old people. Its everyone in between I can't stand - Don Imus

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      Ira, you can be the first in your family even Khaandaan to invent this halwa. Just do it...what is at stake at the most? a cup of sooji and some sugar?

    15. #15
      Ira
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      fungo i am on a diet Thats what at stake!!! I am afraid of getting addicted to it

      On a serious note it sounds different. I shall try it and report back soon.
      I love children and old people. Its everyone in between I can't stand - Don Imus

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      My khala used to make it, hers was actually more hard and chewy than hard and crunchy.

    17. #17
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      chalow chewy he sahee, tum post tow karow, FeFe. The more the better...

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      Quote Originally Posted by funguy
      Soak 1 cup of sooji in water for about an hour. The more soak time the better.

      Heat up 1/3 cup of olive oil in a medium size pot. Medium to high heat

      Add 1 cup of sugar to the heated oil. Do not stir. As soon as you see brown caramelization, add the soaked sooji (make sure you drain off the excess water before adding to the pot)

      Now zor zor say chamchaa hilaaow. Do that for about 4 to 5 minutes.

      Reduce heat, cover the pot and let it dum for 5 minutes.

      Halwa tayyar!
      soak sooji for an hour or so?.. are you sure this is the recipe of halwa but not the 'maleedah' aur 'gooND'?
      Majbori ka dosra naam 'Shukriya'

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