Sooji Halwa

Sooji/semolina halwa is my all time favorite sweets. Even though the method to make them is the same both in the north and south of India, I kind of like the south Indian halwa, better known as rawa kesari better. I really don’t know what makes it so different from the way the north Indians makes it. Each time I visit A2B kesari is always on my menu list!

Ingredients:

Sooji/semolina/rawa – 1 cup

Sugar – ¾ cup

Water – 3 cups

Ghee – 3 tbsp

Food color – a pinch (optional)

Method:

In a saucepan add the sugar and water. Heat the mixture until sugar is dissolved and is just boiled. Keep aside.

Heat up a pan and add the ghee. Add the semolina and roast till it releases a nice aroma and is turned brown. Make sure you stir them often to even colour.

Once roasted add the sugar mixture. Stir continuously to prevent lumps. At this stage, check for sweetness. If you want it sweeter add sugar at this stage. Net add the food coloring (if adding).

Cook until the rawa is cooked and all the water is evaporated. You can spread the mixture while its still hot in a plate and later cut them in shapes when cooled.

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Carrot halwa

Now this is one of my favourite veg desserts! I used to love eating it as a child. As a child I grew up in mumbai and everytime my friends invite me over for Diwali or holi or any other occasions, this particular dish was always served.

You can actually use the normal orange carrots that you get in the market, but it actually tastes best when you use the red long carrots.

Ingredients:

Carrots - 4 long ones (I used the red ones)

Sugar - 1/2 cup

Milk - 1/2 cup

Cashew nuts - 3 tbsp (optional)

Ghee - 4 tbsp

Method:

Heat a non stick pan and add the ghee. Now add the carrots. Cover and cook until the carrots are done.

Once the carrots are done, add the milk and cook until the milk is evaporated. Now add the sugar and simmer for another 2 mins. Add in the cashew nuts (if you are adding them).

Turn off the heat and serve hot or cold. 

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