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Snobar's Makhandi Halwa Ingreidients: One and half cup of cooking oil, 1
tea spoon of pure ghee, one cup of Semolina (sooji), one cup of gramflour
(baisan), one cup of plain flour (maida), one cup of sugar, 12-15 cloves
of green elachi (green cardimon), crushe pist and
almonds
Direction: Pour cooking oil and one table spoon of
pure ghee (to give pure ghee scent) in the pan on low heat, then
put 12-15 cloves of green elachi in the pan and let the oil heat up. You
can leave the green elachi whole or open the cloves to get the seeds out
in the oil (heat time about 2 mins).
Then pour one cup of sooji, one cup
of baisan and one cup maida into the pan and stire it faster so
the ingreients do not burn(achi tara bhoonein) until light
brown.
Keep stiring contineously (non-stop) and
keep an eye so halwa does not burn. Keep stiring until light brown
and nice scent is oozing out.
As your Halwa turns golden brown pour
one cup of sugar and keep stiring when fully mixed pour 8 cups of water in
the pot and keep stiring, until the Hawa becomes sticky and its not
sticking to pan but you can almost roll it and water has completly dried -
Your Halwa is ready to be served. Put the Halwa in a serving dish and
garnish with crushed pista and almonds and serve
Enjoy the
Halwa.
I will appreciate your comments and
suggestions
Snobar email: snobar@hotmail.co.uk
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