Sooji Ka Halvah

[B+ Dracula]

But not anything special from your Punjab.

You're the One Nasty "MALANG BABA" of that forum - I dont take ur statements too seriously

 

[Capt.Popeye]

Oh God ! Indians again found in cheating our Muslim/Pakistani Halwa dish

WTH is a Muslim/Pakistani Halwa dish? Are there any Shia/Sunni Halwa dish? or Halal/Haram Halwa dish?
Hadd ho gayi bewaqoofi ki.......

 

[B+ Dracula]

WTH is a Muslim/Pakistani Halwa dish? Are there any Shia/Sunni Halwa dish? or Halal/Haram Halwa dish?
Hadd ho gayi bewaqoofi ki.......

hahaha...You're right ! Iam trying to sweeten the discussion ......otherwise that One narrow topic wont last long

 

[jamahir]

too much sweet and I also didn't like the texture. Hyderabadi sweets are not as good as Biryani or paya.

to each his own, i suppose...

one hyderabai sweet that is really too sweet is "khalaakhan"... i think you will hate it...

i have never had the famed "hyderabadi biryani" somehow... i like biryani to be dry, not too oily and not made in the usual layer form... i think it is called "arakh ki biryani", where the spices are prepared in water and oil already and completely, and then mixed into the rice and the mixture steamed... and the meat is prepared separately and included with the rice at time of serving... something like that...

 

[INDIC]

hahaha...You're right ! Iam trying to make discussion more intersting ......otherwise that One narrow topic wont last long

BTW there are Hindu daal, Hindu roti, Hindu kheer, Hindu parantha, Hindu mithai and I think 90% thing you eat has Hindu origin.

to each his own, i suppose...

one hyderabai sweet that is really too sweet is "khalaakhan"... i think you will hate it...

i have never had the famed "hyderabadi biryani" somehow... i like biryani to be dry, not too oily and not made in the usual layer form... i think it is called "arakh ki biryani", where the spices are prepared in water and oil already and completely, and then mixed into the rice and the mixture steamed... and the meat is prepared separately and included with the rice at time of serving... something like that...

I have never heard of Khalakhan and couldn't find it on google. BTW are you really from Libya.

 

[jamahir]

I have never heard of Khalakhan and couldn't find it on google.

google lists "kalakhand" which is a sanskritized naming of the same sweet... "khalaakhan" is how i know it in urdu... you will recognize the sweet...

BTW are you really from Libya.

no...

i am from india but i am a humble activist in the "world jamahiriya movement" which seeks to establish the "jamahiriya" system of socialist direct-democracy as the governing political system for all humans... "jamahiriya" system was created in the libyan jamahiriya and my user-name, "jamahir", means "one who lives under jamahiriya" or "one who is forwarding jamahiriya system".

 

[INDIC]

google lists "kalakhand" which is a sanskritized naming of the same sweet... "khalaakhan" is how i know it in urdu... you will recognize the sweet...

.

That's called Kalakand, I love it because it don't have syrupy sweetness and made from milk. I love low sugar syrupy sweetness.

Kalakand - Wikipedia, the free encyclopedia

 

[jamahir]

That's called Kalakand, I love it because it don't have syrupy sweetness and made from milk. I love low sugar syrupy sweetness.

Kalakand - Wikipedia, the free encyclopedia

i like the semi-burnt taste and texture it has, but its still too sweet for me... and i quite like the "mishti doi" from kc das.

 

[ghazi52]

This Kalakand recipe is an easy sweet made with paneer. Just few ingredients and your sweet is ready within minutes with very less effort. I have not tried this before in my life, also have not tasted this sweet. This one sounded easy and simple to try. No ghee, just paneer is the fat in this sweet.

 

[jamahir]

@ghazi52 do try making "qubani ka meetha" i mentioned earlier... i found it not too sweet... and it can be eaten cold too.

 

[ghazi52]

Easy Kalakand recipe

Prep Time: 15 mins | Cook time: 5 mins | Makes: 9 Ingredients

Paneer, grated 2 cups (250 gm)
Condensed milk
1/2 tin (200 ml)
Sugar (optional) 2 tblsp
Milk powder (Dairy whitener) 1 tblsp
Cardamom powder 2 pinches
Pistachios 5 for decoration

Method

1. 
   
   
   • Thaw paneer completely either by keep it outside for few hours or keeping immersed in hot water for 10 mins. Drain and squeeze water. Place it in a blender and use the pulse button and crumble it.
     
     
     
   • In a mixing bowl, place the condensed milk, paneer, sugar, milk powder, cardamom powder.
     
     
     
   • Mix well and pour it to a non-stick pan. Also keep a plate, greased with ghee. I used a square tiffin box, lined with baking sheet.
     
     
     
   • Keep mixing in medium flame for 4 minutes or until it starts leaving the sides of the pan.
     
     
     
   • Pour it to the greased plate and let it set until it cools down. You can cut it when it is warm, into squares. You can decorate by pressing roasted pistachios in each square.
     
     
     

Notes

• 
  
  
  • • The sweet tastes best next day after being refrigerated.
    • You can mix a pinch of saffron dissolved in 2 tblsp of warm milk and mix with the kalakand in step 2.
    • Rose essence also can be added 2 drops in place of cardamom.
    • Its best way to use a curdled milk.
    • Milk powder/ dairy creamer can be omitted, but recommended as it helps to bind and give some richness to the sweet.

 

[Dubious]

Easy Kalakand recipe

Prep Time: 15 mins | Cook time: 5 mins | Makes: 9 Ingredients

Paneer, grated 2 cups (250 gm)
Condensed milk
1/2 tin (200 ml)
Sugar (optional) 2 tblsp
Milk powder (Dairy whitener) 1 tblsp
Cardamom powder 2 pinches
Pistachios 5 for decoration

Method

1. 
   
   
   • Thaw paneer completely either by keep it outside for few hours or keeping immersed in hot water for 10 mins. Drain and squeeze water. Place it in a blender and use the pulse button and crumble it.
     
     
     
   • In a mixing bowl, place the condensed milk, paneer, sugar, milk powder, cardamom powder.
     
     
     
   • Mix well and pour it to a non-stick pan. Also keep a plate, greased with ghee. I used a square tiffin box, lined with baking sheet.
     
     
     
   • Keep mixing in medium flame for 4 minutes or until it starts leaving the sides of the pan.
     
     
     
   • Pour it to the greased plate and let it set until it cools down. You can cut it when it is warm, into squares. You can decorate by pressing roasted pistachios in each square.
     
     
     

Notes

• 
  
  
  • • The sweet tastes best next day after being refrigerated.
    • You can mix a pinch of saffron dissolved in 2 tblsp of warm milk and mix with the kalakand in step 2.
    • Rose essence also can be added 2 drops in place of cardamom.
    • Its best way to use a curdled milk.
    • Milk powder/ dairy creamer can be omitted, but recommended as it helps to bind and give some richness to the sweet.

I prefer Ras Malai

 

[B+ Dracula]

BTW there are Hindu daal, Hindu roti, Hindu kheer, Hindu parantha, Hindu mithai and I think 90% thing you eat has Hindu origin.

Pehlay BAN khatam karo....phir baat karna

 

[punit]

i find "sooji halwa" too sweet and oily... but anyone try "khubaani ka meetha" from hyderabad?? it is made from apricots and tastes wonderful when eaten cold...

Qubani ka meetha - Wikipedia, the free encyclopedia

i like Double ka meetah more than this

 

[xyxmt]

If you want to eat sooji ka halwa that goes with chai, try black halwa thats famous in Chakwal/Attock area.

Ingredients:
Gurh and sooji, equal amount
vegetable oil as needed

- Soak sooji in water for about an hour
-Cook Gurh in small amount of water and cook it till it becomes thick (Lais dar)...keep stirring otherwise it burn fast.
-Add sooji and oil and cook it
- keep mixing/stirring it, till it becomes danedar, add small amount of oil as you feel it getting dry.
- when you notice halwa is releasing oil...its done