Semolina / sooji/ bombai rava – 1 cup
Raisins – 1tsp
Cardamom Pods – 4
Chironji – 1 tsp
Cashewnuts – 6-8
Sugar – 1 cup
Water – 2 cups
Ghee (clarified butter) – ¼ cup
Food colour – Yellow / orange optional
How to make Cholay:
- Heat clarified butter or in a pot until well hot. Add cardamom dry fruits and nuts and fry. Add semolina and roast the semolina on very low heat until it turns light brown and gives a nice aroma.
- Boil the water in a separate bowl, add the fried semolina and keep mixing, so it doesn’t form lumps.
- Cover and keep on low heat and let it simmer until the water is absorbed (approximately 5 to 10 minutes.) Remove from heat and serve.
2 cups semolina (sooji)
1 cup sugar
1/4 tsp yellow food color
10 almonds, boiled
20 pistachios, boiled
1/2 cup oil
1 cup whole wheat flour
1 tsp sugar
Salt to taste
Oil as required
How to make Halwa:
- Heat oil in a pan, split the cardamoms and put them in it.
- Add semolina and fry till it is cooked; take out the fried semolina in a bowl.
- Heat sugar and little water in a pan to dissolve the sugar. Mix food color in this.
- When everything is combined then add semolina. Add almonds, pistachios and raisins. Take out in dish and serve with hot pooris.
How to make Poori:
- Put flour, sugar, salt and 1tbsp oil in a bowl and mix well. Gradually add in little water and knead it into hard dough.
- Cover the kneaded dough with soaked thin cloth for a little while.
- Make small balls, pat the balls lightly with oil and roll them out.
- Heat oil in a wok and fry the pooris in it. Drain on paper towel.