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Wednesday, 17 August 2016

Gulcand Sooji Halwa (Semolina Pudding with Rose Preserve)


          Sooji Halwa (Semolina Pudding) is an all time favourite dessert prepared during auspicious occasions or festivals. So make this simple and easy Halwa this Holi, but with a difference. Add some gulcand to enhance the taste and flavour. Relish as an after meal dessert or with poori / paratha. Please check for a step by step guide with pictures to prepare this delicacy.









  • 1/2 cup sooji (semolina)
  • 2 tbsp. ghee
  • 2-3 green cardamoms
  • 1-2 bay leaves
  • 3-4 tbsp. sugar or to taste
  • pinch of salt
  • 2 tbsp. gulcand
  • 1 cup evaporated milk
  • 2 cups water
  • 1/4 tsp. cardamom powder
  • 2-3 tbsp. chopped cashews, chopped almonds & raisins (save few to garnish)
  • pinch of saffron strands  
  • few rose petals to garnish








          Blend the milk and the gulcand with a hand blender. Keep aside. Heat ghee in a pan and add the cardamoms and bay leaves, followed by the semolina. 

          Fry on a medium flame till you get a nice aroma. Now add the sugar and the chopped mixed nuts. Saute till the sugar dissolves. Add the milk, water, pinch of salt and the cardamom powder.

          Keep on stirring on a low flame till it thickens. Transfer to a greased plate and garnish with the remaining nuts, saffron and rose petals. 

          Set aside to cool down. Cut into desired shapes and relish as an after meal dessert or with pooris / parathas.









                             Blend the milk and the gulcand with a hand blender. Keep aside. 




                               Heat ghee in a pan and add the cardamoms and bay leaves, 




                       followed by the semolina. Fry on a medium flame till you get a nice aroma. 




                           Now add the sugar and the chopped mixed nuts. Saute till the sugar 
                           dissolves. 



                                 Add the milk, water, pinch of salt and



                                the cardamom powder.






                               Keep on stirring on a low flame till it thickens. 




                     Transfer to a greased plate and garnish with the remaining nuts, saffron
                      and rose petals. 



                 Set aside to cool down. Cut into desired shapes and relish as an after meal 
                 dessert or with pooris / parathas.










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