Suji ka Halwa and puri || Quddus us Salam recipes


Suji ka Halwa, also known as Semolina Pudding, is a delightful and comforting Indian dessert that is typically prepared without frying. It is made from semolina (suji or sooji), a type of wheat flour, and is sweetened with sugar or jaggery. The semolina is gently roasted in ghee (clarified butter) until it turns golden brown, imparting a rich aroma to the dish. Then, it’s simmered in milk or water until it thickens to a smooth and creamy consistency. Flavored with cardamom and garnished with roasted nuts like almonds and cashews, Suji ka Halwa is a warm and sweet treat enjoyed across India on various occasions.

Puri, on the other hand, is a popular Indian bread that is typically fried until it puffs up and becomes crispy. However, if you’d like to enjoy Puri without frying, you can opt for a healthier alternative. Instead of deep-frying, you can lightly cook the puri on a hot griddle or skillet using minimal oil or ghee until it inflates and turns golden. This method produces a softer and less crispy puri, but it’s a healthier option that still pairs wonderfully with Suji ka Halwa for a wholesome and delicious meal or dessert.

Your queries
What is the main ingredient used to make Suji ka Halwa, and how is it prepared?
Can you share the key spices or flavorings typically used in Suji ka Halwa?
How does the taste of Suji ka Halwa differ when it’s made without frying compared to the traditional fried version?
What are the common garnishes or toppings people add to Suji ka Halwa?
Could you explain the alternative cooking method for Puri that doesn’t involve frying?
How does the texture and taste of Puri change when it’s not deep-fried but cooked on a griddle?
Are there any health benefits to preparing Puri without frying?
What are some popular accompaniments to enjoy with Suji ka Halwa and non-fried Puri?
Are there any regional variations or special occasions where these dishes are traditionally served?
Can you suggest any creative twists or variations to these dishes for those looking to experiment with flavors and ingredients?

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