Peanut Rava halwa recipe - Moongphali Sooji ka Halwa
More tempting and delicious than sooji halwa, this peanut halwa is specially relish by kids.
हिन्दी में पढिये : Peanut Rava halwa recipe - Moongphali Sooji ka Halwa
Ingredients for Moongphali Sooji ka Halwa
- Semolina – ½ cup (80 grams)
- Peanuts – ½ cup (80 grams) (roasted) (peeled)
- Sugar – less than 1 cup (200 grams)
- Ghee – 1/3 cup (80 grams)
- Raisins – 2-3 tbsp
- Cashews – 10-12
- Almond – 10-12
- Green cardamom – 5
How to make Peanut Rava halwa
Prepare Peanut paste
Place roasted peanuts in a mixer jar and add 1/4 cup to it. Grind to make a fine paste.
Chop the dry fruits
Make long pieces of almonds. Chop few cashews making 6 to 7 pieces from each and divide the rest into two halves. Peel the cardamom and make powder. Remove the stalk from raisins.
Roast the semolina
Heat half amount of ghee in a pan. When the ghee is hot, add semolina to it and roast until it gets little golden brown in color. Keep stirring constantly. When the semolina turns golden brown and gets fragrant, turn off the flame and transfer it to a plate.
Roast the peanut paste
Heat 2 tbsp ghee in a pan and add peanut paste to it. When there is change in color, keep stirring constantly and roast on medium flame. Paste is roasted aptly when ghee starts separating from it.
Mix this roasted peanut paste to the roasted semolina, followed by 2 cups of water and sugar. Stir to mix everything really well. Cook on low-medium flame until the semolina absorbs water and puffs up.
After the semolina starts simmering, add cashews, almonds, raising and cardamom powder to the halwa and mix everything really well. Continue cooking until it gets dense in consistency. Add 1 tsp ghee to the halwa and mix well. Transfer the halwa to a serving plate.
Pour some more ghee from the top and garnish with some chopped cashews and almonds. Super scrumptious Peanut rawa halwa is ready. Prepare it for any special occasion for your guests and server steaming hot.
- Add water in measures quantity. Always add water four times more than semolina.
- Pour some ghee over the halwa to enhance the taste and appeal as well.
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