PERFECT SUJI HALWA Recipe | RAWA SHEERA with TIPS | सूजी का हलवा | Chef Sanjyot Keer скачать в хорошем качестве

PERFECT SUJI HALWA Recipe | RAWA SHEERA with TIPS | सूजी का हलवा | Chef Sanjyot Keer

Rawa Sheera (Suji Halwa) made the perfect way, soft, fluffy, and with that melt-in-the-mouth texture we all love. ✨ Many people say their halwa doesn’t turn out right, so I’ve shared all the exact tips and measurements to help you get it perfect every time. It’s simple, comforting, and comes together beautifully. I know you guys will love this recipe. Happy Cooking! ❤️ Introducing our sleek Stainless Steel Masala Dani that keeps your everyday spices fresh, organized, and always within easy reach ❤️ Crafted for durability, hygiene, and timeless style, it’s an essential for every modern Indian kitchen ✨ Check out the links below 👇 Website - https://curaahome.com/products/curaa-... Amazon - https://amzn.in/d/0eUQ2Tya Check out my Halwa Poori Chana recipe here -    • Halwa Poori Chana Ashtami Special Recipe |...   Rawa Sheera (Suji Halwa) Prep Time: 5–10 minutes Cooking Time: 20–25 minutes Serving: 4 Ingredients: •⁠ ⁠RAWA | सूजी 1 CUP •⁠ ⁠SUGAR | चीनी 1 CUP + 2 TBSP •⁠ ⁠GHEE | घी 1/2 CUP + 2 TBSP •⁠ ⁠WATER | पानी 3 CUPS •⁠ ⁠GREEN CARDAMOM | हरी इलायची 2 NOS. •⁠ ⁠RAISINS | किशमिश 15–20 NOS. •⁠ ⁠ALMONDS | बादाम 10–12 NOS. (SLICED) Method: •⁠ ⁠Start by setting your ratios. Take rawa, sugar, and water in the given proportions. You can use any cup or katori at home; just use the same one for measuring all of it. If you are making this for prasad, you can slightly increase the sugar and ghee by 2 TBSP each, which is already mentioned in the recipe. Otherwise, you can use 1 cup sugar and 1/2 cup ghee. •⁠ ⁠Now begin with the sugar syrup. Take a vessel and add sugar and water. Lightly crush the green cardamom and add it in. Place it on the gas and let the sugar dissolve. •⁠ ⁠Once the sugar melts, let it simmer for 3–4 minutes. You don’t need any string consistency here, just a lightly cooked syrup. •⁠ ⁠Now move to making the sheera. Take a kadhai and add ghee to it. Once hot, add the rawa and start roasting it on low flame. Keep stirring continuously so it roasts evenly. •⁠ ⁠As it cooks, the rawa will start releasing aroma and the ghee will begin separating slightly. Do not rush this step and do not let the colour change too much. This process will take around 15 minutes. •⁠ ⁠Once the rawa is properly roasted and you see the ghee separating slightly, add raisins and sliced almonds. Stir and roast for about a minute. •⁠ ⁠Now carefully add the prepared sugar syrup. You can strain it while adding so the cardamom doesn’t come into the mouth later. •⁠ ⁠Mix everything well. At this stage, it will look quite liquid, but that is exactly what you want. The rawa needs this moisture to cook and swell properly. •⁠ ⁠Increase the flame to medium and cook until the rawa absorbs all the water. Keep stirring occasionally. •⁠ ⁠Within a few minutes, you will see most of the liquid get absorbed. Continue cooking until all the moisture is gone and the ghee starts separating again. The halwa will look glossy. •⁠ ⁠Once done, switch off the flame and cover it. Let it rest for 10–15 minutes. •⁠ ⁠After resting, open the lid and give it a good mix. Fluff it up gently. •⁠ ⁠You will see a soft, fluffy, perfectly cooked Suji Halwa. #YFL #SanjyotKeer Follow Your Food Lab on:   / yourfoodlab     / yourfoodlab   Follow my personal handles here: (Chef Sanjyot Keer)   / sanjyotkeer     / sanjyotkeerofficial   https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Explaining Ratios 1:38 Sugar Syrup 4:17 Halwa / Sheera Process 7:13 Final Resting Process 10:55 Plating 12:55 Outro 14:14