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Rawa Kesari\Sooji Halwa/Bombay Rawa Halwa
Published On: 20 Dec 2006
hindi: Cheeni / Shakkar
for more details, click the name of the ingredient
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
First dry roast the sooji rawa in a pan and keep aside.
Wipe clean the same pan and heat 2 tsp of ghee in it.
Fry the cashews and raisins until golden brown and keep aside.
Heat up the same pan.
Make a sugar syrup by adding sugar and water and bringing it to boil on high flame until the sugar is completely melted.
Add the yellow food color dissolved in a tsp of water, if desired and mix well.
Add the previously dry roasted sooji rawa little by little, constantly stirring slowly with a laddle just like upma.
:- See that no lumps are formed.
Once the stirring is done, add the ghee and previously fried cashews & raisins and keep stirring for a minute on medium flame.
Add milk and stirr well.
Cover the pan with a lid, set the flame to low and leave it for 2 mins.
Switch off the stove.
:- 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.
:- 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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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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