Скачать с ютуб QUICK SEMOLINA RECIPE | HOW TO MAKE SOOJI HALWA (FOR BEGINNERS) в хорошем качестве

QUICK SEMOLINA RECIPE | HOW TO MAKE SOOJI HALWA (FOR BEGINNERS)

How To Make Sooji Ka Halwa - Perfect Suji Halwa - Sujir Halua Today I will show you how to make a perfect halwa. You can replace the ghee with oil if you are a vegan. My ma never uses ghee but sunflower/canola oil. Ingredients required for making shoji halwa - * 1/2 cup/124 gm/4.4 oz coarse sooji * 1/2 cup heaped/142 gm/ 5 oz sugar * 1 & 1/4 th cup hot water * 1/3 rd cup/70 gm/ 2.5 oz ghee or 1/3 rd cup sunflower/canola/peanut oil * 3 green cardamoms. Take out the skin and grind the seeds or 1/2 teaspoon cardamom powder * 5 to 6 cashew nuts * 1 teaspoon raisins *** take it off heat immediately once you see the texture as shown in the video. Serve this immediately. Store the leftovers in fridge but microwave it for a few minutes before serving. KEEP IN TOUCH FOOD LOVERS - My email - [email protected]. Share the photos of your culinary success by emailing me. Facebook -   / currieswithbumbi   🎬 Related videos - 🎬 Dessert Recipes -    • DESSERT RECIPES   🎬 Vegetarian & Vegan Recipes -    • VEGETARIAN & VEGAN RECIPES   🎬 Chicken & Lamb Recipes -    • CHICKEN AND LAMB RECIPES   🎼Background Music - (From YouTube Audio Library)- Puffs By Text Me Records / Social Work #sujihalwa #soojikahalwa #currieswithbumbi DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos. Have a happy and safe cooking experience.