Bombay Sooji (Rava) Halwa
The golden, aromatic blend of semolina, ghee, and cardamom promises a sweet delight. With jaggery, milk, and a handful of nuts, it's an 'Acha' treat! Just follow the steps and voila—yummy indulgence awaits!
Ingredients
- 1 cup Fine Rava
- 1 1/2 cups Jaggery powdered
- 2 and ½ cups Low fat milk
- 3 tbsp Ghee
- a pinch Saffron Strands
- 1/4 tsp Cardamon Powder
- 3 tbsp Cashews chopped
- 1 tbsp Raisins
- 1 cup Water
Instructions
- Heat one teaspoon of ghee and add chopped cashew and almonds. Sauté till light golden. Remove and set aside.
- In a nonstick pan, heat a tbsp of ghee and roast the rava in a medium flame so it does not get burnt. Roast it till the rava changes color and gives a good aroma. Turn it off and keep aside to cool.
- Meanwhile, heat another pan, add water and mix in grated jaggery to it and let it boil. Remove from fire and strain it to remove any impurities from the jaggery.
- Heat the same pan, add the jaggery water and milk.
- Once it starts boiling, add the saffron strands, roasted rava and using a whisk, keep stirring to avoid any lumps.
- Adjust the heat to medium, close the lid and cook the halwa till it is cooked through.
- Finally, add the cardamom powder, roasted cashews and raisins and mix it well. Add the remaining ghee and let it set. Yummy when hot.