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Tuesday, 9 January 2018

Apple Sooji Halwa (Semolina Pudding)


          Sooji Halwa or Semolina pudding is a very common sweet prepared in many households on various occasions. It is one of the easiest desserts that can be dished out in a ziffy. So why not try it, but with a difference? Add some apple puree to it for an exotic twist. 

          Give an appealing and an appetizing look by spooning them into silicone moulds. Serve these beauties as an after-meal dessert or with pooris / parathas for a wholesome breakfast. So check for a step by step guide with pictures to go about preparing it.











  • 1/2 cups sooji, semolina
  • 2 tbsp. ghee
  • 3-4 tbsp. sugar or to taste
  • 1/4 tsp. cardamom powder
  • pinch of salt
  • 2-3 tbsp. chopped nuts
  • 1 apple, chopped
  • 1 tsp. rose water
  • few drops of yellow food colour (opt)












          Boil the apples in 1/2 cup water till they turns soft. Set aside to cool and blend into a puree. Heat the ghee in a pan and stir fry the semolina on a medium flame till you get a nice aroma.

          Add the chopped nuts (save some to garnish), sugar and cardamom powder. Mix well and add 2 cups water, followed by the salt and food colour.

          Keep stirring on a low flame till it thickens. Switch off the flame and cool for 4-5 minutes. Now add the apple puree and rose water.

          Give it a stir to combine well and spoon them into silicone moulds. Refrigerate for an hour. Garnish with chopped nuts and pinch of cardamom powder. Relish as an after-meal dessert or as and when desired.




                     Heat the ghee in a pan and stir fry the semolina on a medium flame till you
                     get a nice aroma.



                  Add the chopped nuts (save some to garnish), sugar and cardamom powder. 



                               Mix well and add 2 cups water, followed by the salt 



                               and food colour. Keep stirring on a low flame till it thickens.



                     Switch off the flame and cool for 4-5 minutes. Now add the apple puree
                     and rose water.



                               Spoon them into silicone moulds. Refrigerate for an hour. 




                     Garnish with chopped nuts and pinch of cardamom powder. Relish as an
                     after-meal dessert or as and when desired.              











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