It has different versions and textures, there is a type of harder Halwa and very soft Halwa which is a bit runny. Depending on recipe and taste, it can be cooked a bit further, which makes it darker and firmer or left to set as is. At this point, the halva is off-white to light golden and rather soft. Then the two are mixed carefully while hot, and any extra ingredients are added eg, Rose Essence or Screwpine Essence. The semolina is sautéed in the Ghee, while a syrup is made from Sugar and water. The standard proportions of semolina halva are one part Ghee, two parts Semolina, two parts Sugar and four parts water. The Halva is very sweet, with a gelatinous texture. Raisins, Dates, other Dried Fruits, such as Almonds and Walnuts, are often added to Semolina Halwa. It is usually made with wheat Semolina, Sugar, and Ghee. Suji Ka Halwa is produced and served in Pakistan, India, Afghanistan, Nepal, Bangladesh, and surrounding countries (different versions of it are also found in A lbania, Azerbaijan, Bulgaria, Cyprus, G reece, and T urkey ). A Breakfast of Halwa Puri along with Chanay and Aaloo ki Tarkari is very popular and easily available. It is also an essential item of Restaurants who serve breakfast dishes. Suji Ka Halwa is one of the very popular desserts in Pakistan, India, and Bangladesh, it is specially prepared on Shab e Barat and distributed among neighbors, family, and friends.
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