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. 

Basbousa

       
          Basbousa is a traditional dessert of the Middle Eastern countries. It is made of semolina (sooji) and is almost similar to our Indian Sooji ka Halwa. The difference lies in the addition of egg, yoghurt, plain flour and coconut. This particular dessert is baked and a sugar syrup is poured over the final product. I gave a twist by adding some candied paan and gulkand mix for a different flavor. So check out the step by step pictorial recipe to prepare it.

• 2 eggs
• 1 cup sugar
• 1 tsp. dry rose petals
• 1 tbsp. candied pan & gulkand mix
• 1/4 cup oil
• 1/2 cup yoghurt
• 1/2 cup semolina
• 1/2 cup plain flour
• 1 tsp. baking powder
• pinch of salt
• 3/4 cup water
• 1 tsp. lime juice
• butter to grease
• few pistachios

          Blend 1/2 cup sugar along with dry rose petals and candied pan-gulkand mix. Sift the plain flour, salt and baking powder. Make a sugar syrup with the remaining 1/2 cup sugar, water and lime juice. 

           In a bowl whisk the eggs and sugar first. Then add the oil, yoghurt and coconut. Mix well. Now add the semolina and plain flour. Give a good mix and keep aside for 10-15 minutes.

          Pour the batter into a greased baking tin and make light gashes. Place the pistachios on it and bake at 180 degrees C. for 30-35 minutes. Check for doneness with a toothpick. 

          Bring it to room temperature and then pour the sugar syrup over it. Refrigerate for a couple of minutes. Cut the Basbousa and serve as an after-meal dessert or as and when desired. 

                               Blend sugar with dry rose petals & candied pan-gulkand mix.

                                 In a bowl whisk the eggs and sugar first. 

                                 Then add the oil, yoghurt, 

                                  coconut and semolina. Mix well. 

                              Add the sifted plain flour, baking powder and pinch of salt.

             
                                  Mix well and keep aside for 10-15 minutes.

                                  Make a sugar syrup with the sugar, water & lime juice. 

                      Pour batter into a greased baking tin & make light gashes. Place the                                                    pistachios on it.

                         Bake at 180 degrees C. for 30-35 minutes. Check with a toothpick. 

                                 Bring it to room temperature & pour sugar syrup over it. 

                            Refrigerate for a couple of minutes. Cut & serve as an after-meal 
                            dessert or as and when desired.