Beetroot Sooji Halwa (Semolina Pudding)

          
          This is a simple, common semolina halwa where I added some beetroot puree. I gave an appealing look by setting them in some silicone moulds and tart moulds, thus giving an absolutely new look to it. Relish it as an after-meal dessert or for breakfast with poori / paratha. So check out the step by step pictorial recipe to prepare this yummy delicacy.

       

          Beetroot is healthy and nutritious. It purifies the blood and contains, iron, vitamin C and fibre. It is good for our bones, liver, pancreas and kidneys. It can be incorporated into dishes in many ways, thus giving an appetizing and an appealing look. 

          It is good for young and old alike. Moreover, it is very easy to feed fussy people by camouflaging it in any dish you prepare thus giving a visual treat to the end product. 

          Semolina on the other hand has also some health benefits. It is made of durum wheat, has a low glycemic index, controls blood sugar and prevents high cholesterol. It is also good for diabetics and for weight loss. 

• 1/2 cup sooji (semolina)
• 3-4 tbsp. beetroot puree
• 1 tbsp. ghee
• 1-2 bay leaves
• 2 green cardamoms
• 3-4 tbsp. sugar or to taste
• 2 tbsp. chopped nuts
• 1/4 tsp. cardamom powder
• 1 tsp. rose / kewra water
• chopped nuts to garnish 

          Heat ghee in a pan and add the bay leaves and cardamoms, followed by the sooji. Stir fry for 1-2 minutes or till you get a nice aroma.

          Now add the puree, sugar and chopped nuts. Mix everything well and add the cardamom powder. 

          Gently pour in 1 cup water and cook on a low flame till it turns thick. Switch off the flame and add the rose water. Allow it to cool down. Spoon them into silicone moulds. Refrigerate for an hour. 

          Garnish with chopped nuts and serve this yummy and healthy dessert chilled or at room temperature. It can be relished as an after meal dessert or for breakfast with poori / parathas. 

                     Heat ghee & add bay leaves & cardamom, followed by sooji. Stir fry 
                     for 1-2 minutes or till you get a nice aroma.

                                 Now add the puree, sugar and chopped nuts. 

                                 Mix everything well and add the cardamom powder. 

                   Pour 1 cup water & cook on a low flame till it turns thick. Switch off the
                   flame and add the rose water. Allow it to cool down. 

                                 Spoon them into silicone moulds. Refrigerate for an hour. 

                   Garnish with chopped nuts & serve it chilled or at room temperature. 
                   Enjoy as an after meal dessert or for breakfast with poori / parathas. 

Two In One Delight

          This Two in One Delight is my simple innovative dessert that comprises of two different Indian desserts compiled into one. Hence the name. Made use of leftover Gajar Ka Halwa (Carrot Pudding) and Sooji Ki Kheer (Semolina Pudding) to bring out this easy fusion type party special or an after-meal dessert. So made laddu (dumplings) made out of Gajar Halwa and served with Sooji Kheer, topped with chopped almonds and sugar sprinklers. Bon Appetit!

Gajar Halwa Laddu (Carrot Pudding Dumplings) - 

• 2 medium carrots, grated
• 1 cup full cream milk
• 3 pedas (substitute of khoya), crumbled
• 2 tbsp. ghee 
• 1/4 tsp. cardamom powder
• sugar to taste
• 1 tbsp. kewra water 
• 2 tbsp. chopped almonds
• coloured sugar sprinkles and chopped nuts to garnish

Sooji Ki Kheer - 

• 2-3 tbsp. sooji (semolina)
• 2 tbsp. ghee
• 2-3 green cardamoms
• 1-2 bay leaves
• 3-4 tbsp. sugar or to taste
• pinch of salt
• 3-4 cups milk
• 1/4 tsp. cardamom powder
• 2-3 tbsp. chopped nuts

          To make the Gajar Ka Halwa Laddus - 

          Heat ghee in a pan and saute the carrots for a minute or two on a low flame. Transfer to a pressure cooker. Add milk and pressure cook for 2-3 whistles.

          Transfer to a non -stick pan and add the pedas, sugar, almonds and cardamom powder. Keep stirring on a low flame till the halwa thickens and leaves the sides of the pan.

           Switch off the flame and add the kewra water. After it has cooled down, form them into laddus and keep aside.




To make Sooji Ki Kheer - 

          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, chopped nuts, milk, pinch of salt and cardamom powder. Keep on stirring on a low flame till it thickens to a desired pouring consistency. Set aside to cool down a little. 

          To serve hot or cold - Pour some sooji ki kheer in an individual bowl and place a gajar halwa ladoo on it. Add some chopped nuts and sugar sprinkles and serve as an after meal dessert.