Indian sweets Archives | Sindhi Rasoi |Sindhi Recipes

Majoon Barfi | AlifBe~43

Alka Keswani — Thu, 04 Nov 2021 10:01:44 +0000

Firstly, wishing you all a very happy Diwali! May the light of peace, joy, prosperity and love erase the darkness of fear, sorrow, misfortune and hatred! AlifBe 43: The 43rd Alphabet of AlifBe of Sindhi Food is م in Sindhi, म in Devanagari and M in Roman Sindhi. M as in Milk, Mawa or Mithai and well, the corresponding dish also is a Mithai made from milk, mawa and dried fruits/nuts. Majoon Barfi is the dish of the day and let me clarify that it is different from the Majoon in terms of color and texture. You can find the recipe of traditional Majoon here! Majoon comes from Majoun, a Unani preparation used to make different variations of medicines for varying illness. Basically a Majoun is made by a mix of Cannabis, ghee, specific medicinal herbs and honey. Poppy seeds and dried fruits and/or nuts may or may not be present in Unani Majoun. Recipe Video of Majoon Barfi: It could be in dry powder form or could have a jam like consistency. Sindhi style Majoon is a similar preparation but instead of using herbs/cannabis and honey, assorted nuts and mawa (Khoya) are added to make it more like a dessert that could be relished in winters to boost the immunity and provide warmth to our body! Though Majoon is made in various ways in homes across the community, most of the Sindhis prefer it to be a dark brown halwa like sweet that tastes bit similar to Bhuna hua mawa (khoya). Many confuse it with Khhoraak but both are different in terms of taste, texture and ingredients used. Please do check this link to know the difference! Actually Majoon is faint brown because mawa is not to be bhunoed till dark brown, while Khhorrak is darker in appearance because of the roasted wheat flour and sugar syrup used. I hope now you all will know the difference between a Majoon and a Khhorak. Traditionally Majoon is of halwa like consistency but I cooked it for prolonged time to remove most of the moisture because I wanted to make a Barfi like sweet since it is easier to distribute and consume while serving it in the get togethers during the festive season. Print Majoon Barfi | AlifBe~43 Majoon barfi is inspired from the traditional Majoon sweet, made around Diwali and in winter season, by Sindhi folks. Ingredients 1 Cup Almonds (Or ½ cup Almonds and ½ cup Walnuts) ½ Cup Cashews ¼ Cup Pistachios 7-8 Dry dates ¼ Cup Khas-Khas 1 Cup Sugar 500 ml Milk 1 Cup Mawa ¾th Cup Grated Kopra 4-5 tbsp Ghee 7-8 Green Cardamoms Method Soak Poppy seeds (khaskhas) in water for 6 hours. Many skip the process as soaked khaskhas splutter a lot while cooking. But it is an important process as soaking removes the trace morphine from poppy seeds, if present. You can then dry khaskhas (in shade ) to avoid spluttering while cooking. I just soaked it and strained it using a tea strainer. Rinse well the dried fruits and nuts and spread on a kitchen towel to remove excess moisture. Soak dried dates if too hard, drain on kitchen towel, pound with a pestle, discard seeds and either chop or grind coarse. I preferred chopping dried dates as mine were not very hard. In a pan, dry roast almonds, cashews, pistachios (and walnuts, if using) on low flame to make the nuts moisture free. Cool and either pound in a mortar pestle or coarsely grind (using pulse mode of mixer grinder). Due to the lack of time I was unable to make mawa at home, in the traditional way. And I don't use store brought mawa. So I used cheat method and mixed around 1 cup of milk powder, 2 tbsp ghee and few spoons of milk and microwaved it for 3 minutes. Since the milk powder was sweetened, the resulting mawa was sweet. Also, since this barfi would be consumed by diabetic family members, I used only 2 and half tbsp 'added sugar ' in the barfi. Kindly adjust sugar quantity depending on whether the mawa used is sweetened or unsweetened and upon your level of sweet preferences. Heat a pan and add 3-4 tbsp of Ghee. Add strained poppy seeds and cook on low flame till slight brown. Add mawa and cook further. When the mawa is slightly cooked, add grated Kopra (dried coconut). You can use desiccated coconut too. I used a mix of both. Roast this mix till faint brown (10-12 minutes). In another pan, heat the milk. Add chopped chuhara (dried dates or Khareek) and cook the mix for 8-10 minutes so that chuhara softens a bit. Add pounded green cardamoms. Now add the khaskhas+khoya+kopra mix and stir well. Whole cooking process is to be done on low flame/heat only. Keep stirring and allow the mix to cook till the milk evaporates. You can add Moonh lalai or the edible brown food colored powder (available at pasari shops) for better color. I didn't use any. Add sugar and mix well. Sugar will release moisture so the mix will again look bit gloopy. Keep cooking further till the mix is dry. Grease a thali (flat plate with elevated edges) or a square baking dish. Transfer the Majoon mix on the plate and spread evenly. Flatten the mix and garnish with chopped nuts. Allow to set slightly. Mark the cuts (I forgot to do that when the mix was hot) and let the mix cool down completely. Cut into pieces and store in an airtight container, preferably in the refrigerator. Many people claim that majoon could be stored for many months. But actually it is the Khhorrak that has better shelf life and not the majoon cooked using milk and mawa. But it still stays good for a week or more in refrigerator. 3.5.3251 Check this short tutorial about how to write alphabet ‘M’ in Sindhi.

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Khoyo~AlifBe~37

Alka Keswani — Tue, 07 Sep 2021 12:09:16 +0000

Took a small break to rejuvenate and to cope up with the seasonal allergies and stayed away from social media to relax and heal . Slowed down the pace of working on the projects that I am currently involved in, including the AlifBe and the recipe videos. A lot happened in the last fortnight, some good, some bad, some ugly and some, almost surreal but life moved on! And here I am today, with the 37th alphabet of the Arabic Sindhi script ; ک i.e ख in Devanagari and Kh, as in Khajur, in Roman Sindhi. And the corresponding dish is Khoyo, a traditional fudge or a halwa like, made with poppy seeds and dried fruits/nuts, warm spices and milk. I was confused about the term Khoyo as the dictionary that I refer, mentions Khohyo (and not the Khoyo) as the sweetmeat made from reduced milk. But due to the lack of enough of information, I approached my friend Amrita lal, who went out of the way to discuss the same with some literary experts and finally it was concluded that the term used is the Khoyo and not the Khohyo as mentioned in the dictionary. If you have some more information about this, kindly get in touch with me. Thank you Amrita for always being there with me in my crazy journey of the AlifBe. Can never thank you and Barkha Di, enough! Kindly do not confuse this with the Khoya (mawa) as both are different in terms of looks, texture and flavors. Khoya: The Khoya or Khoa (Mawa) that is generally used as the base for making sweets like Gulabjamun, Kalakand, barfi etc is a kind of heat desiccated milk product in which milk is reduced to obtain granular milk solids (dried evaporated milk solids) which is then used in the different traditional sweets. The Sindhi style Khoyo, on the other hand is a halwa made with whole fat milk, ghee roasted poppy seeds and nuts, slow cooked for hours till it reaches a fudge like consistency. The unique add ons are Dharan jo magaz (coriander seeds/kernels, pounded) or Dhaniya magaz and black cardamoms, two spices that are not commonly used in sweet dishes. While Dhaniya panjiri (made for the Janmashtmi in some communities) may sound similar to the Sindhi Khoyo, it is actually very different from it. This Khoyo is ideally made at the onset of winter season and huge dhabbas (steel containers) are sent to the married daughters/sisters or aunts around Diwali. I remember my mother making this every year and the memories of her sitting on the ‘sandhali‘ (wooden chowki used for sitting), making this Khoyo often warm the cockles of my heart. The preparations would start a few days ahead. A child (mostly it would be me) was sent to the ration shop to procure Kerosene for the stove as the khoyo was always made on the kerosene stove that was placed on the floor of the living room (so that she can avoid standing in the kitchen for hours). The kerosene stove was used for few times a year to prepare Gogo, Thadri meals when one has to cook for hours at a stretch and hence it would be less tiring to cook while sitting on the floor. An order for 5-7 litres of full fat milk would be placed with the milk man and dried fruits and nuts were stocked. The large Sipri (kind of vessel) would be taken out, cleaned and kept handy. The same sipri would travel to few homes around as it was not uncommon to borrow utensils from the neighbors. My mom never wrote down a recipe. And though she was an amazing cook, she would reach out to the generous old lady, Chandra Aunty, in the neighbourhood to seek help regarding the quantities of ingredients used. Aunty would eye ball everything, suggest changes, if any and would leave only to return a few times to see how things are progressing. She would also pitch in for bhunoing the khoya so that mom could take a break. I really miss those days when neighbours would be so caring and generous. Making Khoyo is a time consuming process and it generally takes anywhere from 3 – 5 hours to cook well. Honestly speaking I never cared much about the Khoyo… firstly because I never had a sweet tooth and secondly, I find combination of Dhaniya magaz and the black cardamoms to be a misfit in the family of nutty poppy seeds, sweetish reduced milk and delicious soft, naturally sweet chuhara (kharik/dried dates) and nuts. Somehow the combination never worked for me yet I always ate a little of it, every year, when my mom would send in some, as a part of winter treats. Print Khoyo~AlifBe~37 Khoyo is a Sindhi style halwa made with milk, khaskhas, nuts and ghee. It is a winter special and is often sent to married daughters and sisters in our community. Ingredients 2 lit full fat milk 150 gm Khaskhas 15- 20 Chuhaara (dried dates/ kharik) 100 gm Almonds 80 - 100 gm unsalted pistachios 100 gm Cashews Few walnuts (optional) 10 Green cardamoms 2 black cardamoms 75 gm of Dhaniya magaz 400 - 500 gm of sugar ( I actually used around 250 gm but you can adjust as per your taste) 1 Cup ( at room temperature) of Ghee (Ideally around 400 gms of Ghee should be used) 1 gm Mace A pinch of nutmeg powder 2 gm of Moonh Lalai (Brown colored powder available at Pasari shops) or you can use some brown food color. I didn't use any. Method There are two approaches for making this khoyo. First approach: Simply boil the milk with dried dates and add blended khaskhas and ghee. Slow cook and allow the milk to reduce, add nuts, spices and sugar towards the end. Cook till the mix is dry. This is how my mom used to make. The other approach is to cook khaskhas paste in the ghee along with Dhaniya magaz and then add it to the boiling milk along with the rest of the ingredients. I find the flavors to be better by following this method. So I am sharing this method here, in detail. Soak the poppy seeds in water for 5 - 6 hours. In another bowl, soak the almonds in water for 5 hours. Later peel the almonds and cut open each into 2. Soak dried dates in lukewarm water for an hour or so, to soften it. Later, deseed and slice each into large chunks (can cut into 4-6 pieces each). Roughly chop pistachios, cashew nuts and walnuts. Strain the poppy seeds and rinse a few times, using the tea strainer to catch the seeds. The process of soaking poppy seeds and rinsing few times with water is believed to reduce the concentration of morphine or opium alkaloids, if present, in the poppy seeds. Strain well so as to get rid of as much of water as possible. Now using 2-3 tbsp of Ghee (from 1 cup of the Ghee set aside for the recipe) blend the poppy seeds till coarse. You can use milk to blend poppy seeds but then it tends to splutter a lot when you start cooking it. In a thick bottom pan add 2 lit of milk and add green cardamoms. Add chuhara (dried dates) and continue cooking the mix on moderate heat. Keep stirring at frequent intervals. In another pan, heat the remaining ghee and add the blended khaskhas paste. Keep stirring and continue cooking at medium heat. When the color of the khaskhas changes to light pink, add cashews, almonds, pistachios and stir nicely. The khaskhas should be cooked till faint brown. Add dhaniya magaz and mix well. After half a minute switch off the flame and pour this mix in the milk and dates mixture. (Beware of the spluttering). Add black cardamom, mace and nutmeg and allow the mix to simmer. Add color powder, if using. Keep stirring at intervals. The dried dates are to be cooked till soft. So if needed, add some more milk. When the dates turn soft and the milk is almost completely reduced, add sugar. Continue cooking on low flame. Cook till sugar is absorbed and the mix is dry. Some prefer the consistency of the khoyo to be little loose while others like to cook till it is dry (as in the picture). If refrigerated, the Khoyo has a shelf life of 10-15 days. Before serving, take out the required portion from the refrigerator and heat on low flame with a tbsp or so of milk. Can garnish with more nuts while serving. Note: Traditionally the quantity oh the Ghee used in Khoyo is almost the double that I have used here but I don't like overpowering flavors of ghee in any dish hence less amount of fat is used here. If using low fat milk, please do increase the quantities of ghee for better flavors and texture. Buffalo milk is preferred for making Khoyo. If after soaking in water, the dried dates are not soft enough to cut, then just gently pound the dates using a mortar pestle. The dates will open up and could be de seeded easily. Roughly chop these or use a food processor but make sure to keep the dates chunkier. You can use green cardamom powder instead of whole pods. Add ¼ tsp of powder to the boiling milk and later add ¼ tsp when you add sugar. 3.5.3251 And as always here is a short video about the how to write ک in Arabic Sindhi.

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Magaz Ja Ladoon For AlifBe ~32

Alka Keswani — Sat, 17 Jul 2021 13:51:40 +0000

Magaz or Char Magaz to be precise, is a mix of four types of seeds! These delicious seeds of melon family are immensely popular as superfood and are not only consumed raw or toasted but are also used in many sweet dishes as well as in curries! Char magaz i.e kernels of Watermelon, Cantaloupe, Pumpkin and Cucumber are used in many Sindhi dishes as well. The seeds are known for their brain boosting properties (Hence the name, Magaz or Brain!) and are a powerhouse of nutrition being rich in vitamins, minerals, proteins etc. The AlifBe #32 is غ i.e G̣ (some write it as Ġ) in Roman and some also use ‘Ghh’ to represent this alphabet since it may be challenging to give a diacritic mark (dot) above or below an alphabet while using regular Keyboard. In Devanagari it is ग़ as in ग़ालीचा (Carpet). This Consonant is used for words of non Sindhi origins like ग़रीब (poor), ग़ज़ल (Gazal i.e a form of poetry) etc. Basically a Nukta below a Hindi/Devanagari alphabet is given to represent a sound originally absent in Hindi script, i.e if the word belongs to Urdu/Arabic/Persian language a dot below the specific consonant is given. Take for example क, ख, ग, ज, फ are used in words of Hindi origin but if you spot a dot under these i.e क़, ख़,ग़,ज़, फ़ then the words formed with these would be from Non Hindi languages. Not many would know how a ‘Nukta’ or a dot can alter the meaning of a word. Let me explain this with two examples that I found while Googling! सागर (Note the absence of dot under ग) means Sea/Ocean and it is derived from Sanskrit and hence no dot is present. साग़र with a dot under ग since this word is of Persian origin. It means a Goblet or a cup/glass meant for drinking alcohol. 2) ज़माना – Means ‘world’ जमाना – means ‘to set’ Sadly the spoken languages are not always in their pure form and not many of us pay attention to the nuances of a language while writing as well. Coming back to غ i.e G̣ or ग़, as obvious, it is used in words of Non Sindhi origin and hence I had a hard time finding a Sindhi dish with a name starting with this consonant. After a lot of brain storming with few friends I finally found a dish and though the name doesn’t begins with G̣ but well… something is better than nothing, no? So here is the corresponding dish…Mag̣az Ja ladoon! Before I move ahead, I must thank Radha Narwani Artyradz, Surrayya Kapri and Meena B for being there with me in my quest for AlifBe # 32. We narrowed down to Magaz ( melon seeds) and while discussing the uses of Magaz, Meena B told me about the Magaz (Magaj) ladoo that are distributed in Nathdwara, a popular Vaishnavite shrine of Shrinathji, the deity worshipped by Vaishnava sect, known as the Pushtimarg. Thathai Bhatia Sindhis too are the followers of ShrinathJi. You can read more about Thathai Bhatia Sindhis here! She shared few pointers and of course I did check Panja Khada , trusted for traditional Thathai Bhatia style recipes and realised that the Thathai style Magaj (Magaz) ladoo are same as the Gujarati style Magaj Na ladoo. Magaj (Magaz/Magad/magas) Ja ladoo are named so because traditionally melon seeds, almonds and pistachios were used in these ladoo along with roasted gram flour, ghee and sugar. One can use just almonds or pistachios and yet these will be Magaz ladoo since even Almonds and pistachios are seed kernels and not nuts as many of us assume. Learnt this fact from my friend Kurush Dalal during one of his mind blowing ‘#know your ingredients‘ Insta live sessions. Here is how I made these delicious, aromatic and nutritious Magaz Ja ladoo! Recipe of Magaz Ja Ladoo: Print Magaz Ja Ladoon For AlifBe ~32 Ingredients 3 cups Jada Besan (Magaj flour) ¾ of a cup of Ghee 1 Cup Sugar 2 tbsp Milk 3-4 green cardamoms ½ cup Almonds and pistachios finely chopped or pounded ¼ cup of Char magaz (melon seeds) Method To make Magaz ladoo always try to use Magaz flour or the coarse gram flour. It is easily available in grocery stores generally. But I was unable to procure it on time ( blame it on frequently changing lockdown timings) and hence used the regular gram flour, milled in the local flour mill (avoid the packaged besan as it may have matar flour mixed.) In a parat or wide plate/thal, put 3 cups of besan. Take 2 tbsp of hot milk and 2 tsp of ghee (from the ¾ th cup of Ghee) and pour it over the besan. Now gently massage the flour in a way so as to coat the flour with milk and ghee mixture. The idea is to make the flour crumbly. Take a sieve with fine mesh, used for sieving flours. Sieve the crumbly besan through this mesh and keep pressing the flour with your palm or with flat base of a small bowl, till whole mix is sieved. Be very patient. This process takes some time and you may not be able to sieve all of it. Transfer the un sieved flour in a blender jar and give it a blitz. Add it to the sieve and continue the process. You will now have a flour of uniform consistency. In a thick bottomed pan, heat the remaining ghee and transfer the sieved flour. Keeping the flame on medium to low heat, roast the flour, stirring continuously. This process will try your patience but remember there would be delectable besan ladoo at the end of the tunnel 🙂 Do not increase the flame or leave the flour unattended. Even slightest over roasted bits may make the ladoo bitter. If the mix feels too dry add a tbsp of ghee but mostly it wont be required. Gradually the mix will change the texture from coarse/dry to fluffy, slightly frothy. At this stage sprinkle few drops of water and mix vigorously. Continue cooking for a while and then again sprinkle few more drops of water. It took me almost 28-30 minutes to roast the besan, on really low flame. The time may vary depending upon the quantity. Mix pounded almonds, pistachios and add magaz seeds as well. You can grind the melon seeds and use these in powdered form as well. In the meanwhile, grind sugar along with cardamom seeds (use only the seeds and not the peel) and keep it aside. Add the powdered sugar and switch off the flame. Keep mixing. Some people add sugar (crystals or powdered) after cooling the roasted flour for a while. Allow the mix to cool sufficiently and then taking small portions of the mix, give each a shape of round ladoo. I got 12 medium sized ladoo from 3 cups of flour. The Magaz ladoo are traditionally dryish, coarse and crumbly but these could be smooth and melt in the mouth too, depending on the amount of ghee used and on the coarseness of the flour. 3.5.3251 And as usual here is a small video that I have made to help you understand how Sindhi alphabets are written.

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Gheeyar~Sindhi Jalebi! A video Recipe

Alka Keswani — Sun, 06 Apr 2014 14:37:58 +0000

Dr Rajesh Khatwani, is a passionate cook and enthusiastic baker. Let me introduce Dr Khatwani, in his own words… “I am a practicing pediatrician in Ahmadabad. Wild life photography and cooking difficult dishes are two of my favorite hobbies. It started with cakes and kulfis—I learnt from my mother. I have tamed few of challenging dishes; Rasgullas, Sugar free Rasmalai ( Which won me 1st prize in male medicos cooking contest), Egg less Pineapple pastries (1st prize), Pizzas, Christmas cake and egg less baked caramel custard (on TV9 Gujarati ) and Khorak which was telecast on ETV Gujarati. ( I was first male viewer who was invited for cooking in their kitchen). My fresh orange cake and fresh Pineapple cake are always in demand by my family”. And here is what he shares with us, regarding Gheear/Gheeyar, a Sindhi delicacy… “Gheeyar is a Sindhi special Holi recipe. A well fermented maida batter is poured in hot oil with 5 fingers in a circulatory movements. Fried Gheeyar is then transferred to sugar syrup. It is commonly known as Sindhi Ghevar but it is quite different from Ghevar and Jalebi. After my Khorak show, I decided to try Gheeyar. It took lot of trials over months together before I could define a final fool proof recipe. I could present it on ETV Rasoi show on 16th March 2014. I am glad to mention that this ETV rasoi show video also will be the first video on Gheeyar available on net just like my Khorak show video. I am thankful to ETV Rasoi show for giving me chance to present such challenging Sindhi dishes and to Alka Keswani for inviting me to present it on SindhiRasoi.com” Print Gheeyar~Sindhi Jalebi! A video Recipe Rating 5.0 from 1 reviews Gheeyar is a Sindhi Sweet made during Holi festival, a huge crunchy jalebi , it is most sought after sweet during the festival of colours ! Ingredients For batter: Before Fermentation ½ kg All Purpose flour 1 cup Curd 1.5 cup Water (1 cup means 240ml) After Fermentation 4 tbsp All purpose flour 2 tbsp Gram flour (Besan ) Edible Food colour -1/4+1/8 tsp (Kesar Yellow) For Syrup 2.5 cups Sugar 1 cup Water 5 Green cardamoms ½ tsp Alum powder For Garnishing Pistachios Almonds, Silver varq Rose petals (Preferably Organic) Method Mix All purpose flour, curd and water and keep the mix at room temp for minimum 48 hrs and for 3 days in Winter. Stir it every 12 hours.You will see that the dough gets doubled in size within 12-24 hrs.This semisolid mix becomes the batter of thin pouring consistency after the fermentation for 48 hrs. This is very crucial step for Gheear making. Now add 4 tbs of Maida to make it of right consistency--little thicker and to reduce its sourness. Add 2 tbsp of besan to give crispiness to Gheeyar. Add color and the batter is ready. Meanwhile, make a sugar syrup by dissolving sugar in water and making ½ string syrup--i.e heat it to the level of 104 cg. Add cardamom and Alum powder to prevent recrystallization. In a pan,heat oil with ring mould in it and keep the flame to medium. Mix the batter with hand vigorously. Dip all fingers of your hand up to knuckles in the batter and make a net like design inside a ring mould by rotating all 5 fingers in circular fashion for 4-5 times and then bringing all 5 fingers together to make the thick border of Gheeyar.(Watch the video to understand the technique properly). Fry it till crispy, flip it and fry other side also. Dip it in Sugar syrup for a minute or so. Remove it in a plate. You can use a plain plastic bottle, instead---Make 5 holes of approx 6 mm diameter in the base of big Jalebi bottle. Fill the batter in bottle to half. Make Gheeyar in similar way with bottle and flip the bottle and make border with single main nozzle. Garnish Gheeyars with crushed Pistachios and Almonds. Decorate with Silver varq and rose petals. Serve with smile. 3.2.2265 Thank you Dr Khatwani, for honoring my blog by sharing this wonderful video recipe. I am sure this is going to help so many Sindhis, as well as Non Sindhis, who thought that Gheeyar could be only bought from sweet shops. Check the video of making of gheeyar ! Gheeyar from Dr Khatwani on Vimeo.

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Semolina Pudding Using STAR Ghee|Product Review

Alka Keswani — Tue, 26 Mar 2013 21:07:36 +0000

Ghee, the clarified butter, a controversial ingredient in Indian kitchens, is often criticized by weight watchers and figure conscious people due to the calories it impart. But it’s hard to ignore the medicinal and healing qualities of pure ghee. The debate could go on, discussing the pros and cons of using Ghee, but then, I prefer using white butter and ghee for slathering the parathas, for my kid, as children would gain health benefits too, along with calories. Cow ghee is hands down winner when compared to buffalo ghee, in terms of texture, colour, fat content, and healing properties. So while Buffalo milk is pale in colour, Cow ghee is sunny yellow and is low in fat as compared to ghee made from Buffalo milk. Its not without the reason, that desi ghee was, and is still used in many Ayurvedic medicines and for treatments of various ailments. Ghee is known to be a vitalizing food, that not only aids in digestion, but nourishes body organs, bones, etc and hence increases strength and reverts the age related setbacks. Its hard to judge the authenticity of the store brought ghee, considering that its so easy to adulterate the ghee by mixing it with partially hydrogenated oil (Vanaspati), refined oil, animal fat and even cotton seed oil. Hence I generally rely on home made ghee . But when I opened the pack of STAR Cow ghee, I was happy to find sunshine yellow colored, slightly grainy texture of wonderfully smelling ghee. Now that it passed visual tests, it was time to test it on taste factor. The first dish that crossed my mind, was of course a halwa, the sooji halwa to be precise, since Indian halwa is best known for the use of ghee in its preparation. Hence, Sooji Jo seero (as it is called in Sindhi) it had to be ! STAR Cow Ghee, transferred to a jar Here is some basic information about this product, as shared by the Star Bazaar! • Made from 100% fresh cow’s milk. • Rich source of vitamin A & β-Carotene. • Granular texture with authentic taste & aroma • Hygienically manufactured in modern dairy plant. • STAR Cow Ghee is a superior quality product at an affordable price. • Available in 500ml and 1 litre packets respectively. Print Semolina Pudding Using Star Ghee|Product Review Rating 4.0 from 1 reviews Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: 5 Semolina Pudding or Sooji halwa, infused with saffron, with ghee roasted nuts! Ingredients Semolina 1 cup Sugar 1 cup or more Ghee ½ cup Green Cardamon 4 Water 2 cups (more or less) Few strands of saffron soaked in ¼ cup of milk Dry fruits/nuts, like almonds, cashews, raisins, unsalted pistachios (Optional) Method In a saucepan, pour 2 cups of water and add 1 cup or more of sugar, 4-5 green cardamons and let the sugar dissolve completely. Put off the gas but make sure that the syrup is warm when you add it to the roasted semolina. In a thick bottomed pan, pour ghee and add nuts (if using) and roast till nice golden.You can chop in small pieces or just cut in halves, all the nuts, except the raisins (of course). Add semolina and roast it in ghee till it gives out a nice aroma. Take care as not to burn the semolina or the halwa will turn out to be bitter. Carefully add the warm syrup and keep stirring continuously to avoid any lumps. The mixture at this stage tends to splatter, so be careful. Add saffron infused milk and mix well. Let the halwa cook at low flame till the semolina appears to be smooth and the traces of ghee starts leaving the mixture. You can serve it hot, warm or cold, as a dessert or as a side dish along with Pooris, malpuas or boiled green grams, or black peas (Kohar or Kala Vatana) 3.2.1753 My Review: I was pleased with the heavenly aroma that STAR Cow ghee imparted to the pudding. The Halwa had authentic flavors and the richness, that only a good ghee can impart. The colour and texture of ghee looked perfect and I was happy with the way my kitchen was filled with sweet aroma of ghee while I roasted nuts and semolina in STAR Cow Ghee! I hope they live up to their claims and that more and more people are able to derive benefits from pure cow ghee.

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