Steps to Make Super Quick Homemade Suji halwa in barfi style
Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Recipe of Any-night-of-the-week Suji halwa in barfi style. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Suji halwa in barfi style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Suji halwa in barfi style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must prepare a few ingredients. You can have Suji halwa in barfi style using 5 ingredients and 9 steps. Here is how you can achieve it.
#ingredient6
Ingredients and spices that need to be Get to make Suji halwa in barfi style:
- 1 cup Rava
- 1 cup Sugar
- 3 cup Water
- 3 tablespoon Chopped dry fruit
- 2 tablespoon Ghee
Steps to make Suji halwa in barfi style
- Heat a wok and dry roast rava till it changes it's colour. Keep it aside.
- Now again take wok and put water in it. When water comes to boil add sugar in it.
- When sugar completely dissolve add roasted rava in it and keep stirring so that no lumps found.
- Add ghee and chopped dry fruit in it and mix well.
- When it becomes thick turn off the flame.
- Take a thali and grease it with ghee or oil.
- Put halwa in it. And level it with the help of a spoon. Garnish with chopped dry fruit or tutti frutti.
- Let it rest for 30 minutes.
- After 30 minutes cut it in desired shape and serve it.
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So that is going to wrap this up for this special food Step-by-Step Guide to Prepare Quick Suji halwa in barfi style. Thank you very much for reading. I'm sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
