Rawa Kesari\Sooji Halwa\Bombay Rawa Halwa

Rawa Kesari\Sooji Halwa/Bombay Rawa Halwa

Rawa Kesari\Sooji Halwa\Bombay Rawa Halwa | Pachakam

Rawa Kesari\Sooji Halwa\Bombay Rawa Halwa

Rawa Kesari\Sooji Halwa/Bombay Rawa Halwa

By Vaishnavi Lakshmi

Published On: 20 Dec 2006

Rating: 3
8 Votes, 1 Reviews
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30 Minutes
Served : 4
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Step 1

First dry roast the sooji rawa in a pan and keep aside.

Step 2

Wipe clean the same pan and heat 2 tsp of ghee in it.

Step 3

Fry the cashews and raisins until golden brown and keep aside.

Step 4

Heat up the same pan.

Step 5

Make a sugar syrup by adding sugar and water and bringing it to boil on high flame until the sugar is completely melted.

Step 6

Add the yellow food color dissolved in a tsp of water, if desired and mix well.

Step 7

Add the previously dry roasted sooji rawa little by little, constantly stirring slowly with a laddle just like upma.

Step 8

:- See that no lumps are formed.

Step 9

Once the stirring is done, add the ghee and previously fried cashews & raisins and keep stirring for a minute on medium flame.

Step 10

Add milk and stirr well.

Step 11

Cover the pan with a lid, set the flame to low and leave it for 2 mins.

Step 12

Switch off the stove.

Step 13

:- If u want to cut into pieces once the cooking is done, transfer the above contents into a greased pan spread evenly and cut into diamond shaped pieces after cooling.

Step 14

:- This sweet can be stored in the refrigerator for 10 days. Whenever wanted, u can just microwave it for 10 seconds and enjoy the taste of melted ghee in the sweet.


Adding cardamom powder once water is boiled will add more taste..

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