Recipe: Yummy Milky suji sheera

Milky suji sheera. This sweet recipe video shows how to make Sooji Halwa (Sheera/Sooji Ka Halwa) in Telugu with English subtitles. For more sweet recipes: https://www.youtube.c. sooji halwa using condensed milk - sooji halwa is one of the most easiest Indian sweets to make. Its a very popular sweet made all corss India.

What is sheera or suji ka halwa? Ghee roasted semolina is combined with milk (or water), sugar, and cardamom powder to make this crumbly sweet dish. Folks from Karnataka know it as Sajjige, rava kesari, North Indians call it suji ka halwa, whereas it is popularly known as sheera in Maharashtra. You can cook Milky suji sheera using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Milky suji sheera

1. It's of suji / semolina.
2. It's of boil milk.
3. It's of dry fruits.. of your choice.
4. It's of green elaichi powder.
5. Prepare of pure ghee.
6. It's of sugar.

In fact, every country seems to have its own version. Dry Fruits (For Garnish) ___ Please Subscribe to our YouTube Channel for more updates. Suji Ka Halwa, also known as Sheera is a simple Indian semolina pudding, made with basic ingredients - semolina, sugar, and ghee. This delicious dessert is prepared all over India, and has many different names.

Milky suji sheera step by step

1. Gas on karein or kadai ya pan garamhone par ghee dale.
2. Ghee ko melt hone de and suji dal kar golden hone tak bhune.
3. Gas ki flame bilkul low kar ke milk and sabhi ingredients ko mix karein or lgatar chlate rahein.
4. Suji sheera achhe se gal jaye tab gas off kar de.
5. Sheere ko bowl me nikale upar se Kate Huye dry fruits se garnish karke serve karein.

Sooji Halwa or Rava Sheera is an absolute no brainer when it comes to kathas or poojas. Fairly unfussy to cook, this semolina recipe is an absolute delight to our taste buds. Suji halwa is also known as Rava Sheera in Western India and Rava Kesari in South India. The method of preparation is more or less similar, with a few ingredients being changed here and there. Though rava or semolina remains the key ingredient.