Suji ka Halwa Recipe ( Semolina Dessert )

Suji ka halwa || Semolina dessert || How to make suji ka halwa with step-by-step photos and video

Suji ka halwa is a traditional, delicious, and easy Pakistani dessert that looks like the typical halwa texture. They can be made with all kinds of ingredients (even ones normally associated with savory foods), ranging from lentils.

This recipe for sooji ka halwa ("made with semolina") is a popular version with many families because it is one of those simple but very satisfying desserts that hits the sweet spot every time.

This almond and raisin-rich, soft, and savory sooji halwa, prepared without milk,k is a welcome treat for taste buds at any time and can give tough competition to the best of the best sweets on the table. However, its mellow and aromatic sweet taste is not the only thing that makes it best; the ease of preparation can help you entertain your guests at short notice.
                                         

My Latest Suji Halwa Recipe:

There are many methods to prepare halwa according to taste buds. This halwa is served with the most popular food street puri chana…Personally, I don’t like suji halwa, but I’d like to share it with all my sweet readers.o Follow the step-by-step photo recipe below to make it at home.

Variations of Suji Ka Halwa:

Always prepare this halwa recipe using ghee, as it will not taste good with oil. You can substitute grated jaggery for sugar to make the halwa healthier and enhance its richness. 

 

For a creamier version, consider using milk instead of water. To create Pineapple Sooji Halwa, add pineapple juice and pineapple chunks. You can also incorporate strawberry puree or mango puree for a fruity twist. 

 

If you have saffron on hand, adding a pinch will elevate the flavor even further.        

If you have tried this SujiHalwaw, then don’t forget to rate the recipe. You can also follow me on social media.

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Prepare sugar syrup with one cup of sugar and one cup of water. Heat both of them together till you get a one-string sugar syrup.

Remove from the stove and add raisins and food colorton the sugar syrup. Set aside.

      

In a separate pan,n add ghee, ee heat it, then add cinnamon and cardamom, let it crackle, add semolina, and stir to mix it and keep on stirring.

                                           

Until the semolina turns a bit darker or golden brown.   

               

Now add the sugar syrup, half the dry fruits, and the rest, half reserved for garnishing,g and 

                  

Cook it on a low-medium flame for 5 minutes.

                                       

Once the water dries up and the semolina puffs a little bit,t cover the pan. Now, add kewra essence, mix i,t and simmer for 2 minutes.

Transfer to the serving plate/dish, garnish with the remaining dry fruits, and serve hot.

           

Keema Chana Dal Recipe

                                                              

Keema Chana Dal | Fry Keema || How to make Keema Chana Dal with step-by-step photos 

Fried Dal Keema is a yummy, flavored, aromatic, and spicy dish. Keema or minced meat cooked with channa dal in an amazing spicy masala gravy. This delicious recipe is made by adapting to the restaurant style.

Though this recipe contains high-calorie meals, as I have been telling you all, traditional meals become so delicious if you make them with ghee. If you have health issues, then you must skip using ghee in traditional dishes. You can use healthy, low-calorie oil.   

 

You can make this fried keema dal with lamb, chicken, or mutton. I used beef mince. Additionally, you can also skip chana dal from this recipe, and it can be served only with fried keema or added beans or green peas of your choice.e             

                            

WHAT IS KEEMA?

Keema literally means to mince anything. In broader terms, keema means Indian Pakistani curried minced meat. The usual ingredients are ground meat of lamb, mutton, or beef, fried onions, tomatoes, ginger, garlic, and Indian spices like cumin, turmeric, chilies, cinnamon, cardamom, clove, and pepper. Cilantro is almost always used to garnish. 

What else can I add to Keema?

If you love a combo of veggies, add green peas to make keema Matar curry or add potato to make Aloo keema curry.

 

Another trick is to fry the mince until you see a golden brown ting in qeema (browning) and the oil separates profusely. This is like searing and is called bhuna ( bhun-na) in Urdu.  Serve it with nan, chapati, or roti, raita, and some fresh cucumber salad.

For the best result, follow my detailed step-by-step photo instructions and tips.

                                                    

          

Recipe notes:

1. Mincemeat: Best-tasting fried keema is made with beef mince that has 20% fat. However, for healthy options, you may take low-fat lamb leg mince.
2. Ghee: In this recipe, ghee is the key to enhancing the taste buds since in all traditional foods can’t be compromised with, but as I have mentioned above, you can use oil, I recommend olive oil or corn oil
3.  Ginger garlic: Chopped ginger garlic will be used in this recipe, as fresh chopped ginger garlic produces an earthy taste in the meal
4. Bengal gram: lentil quantity 4th part of the mincemeat, most important, don’t overcook chana dal in this. We require 90% cooked chana dal, and the rest of 10% will be cooked with mincemeat
5. Roasting keema: Making a delicious recipe depends on roasting keema with spices and ghee. The more you roast keema, the more the taste will enhance
6. If you want the best-tasting keema bursting with traditionally Pakistani restaurant flavors, use fresh spices. This means using freshly minced ginger, garlic, and chilies. The fresher the better

For more Similar recipes:

Achari keema

Turai keema

Egg keema

Keema Pav

Kache keema kabab

Mince samosa

Keema naan

Keema bhara karela
Stuffed mince chilies

If you have tried this Keema Chana Dal recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To begin this recipe, first soak chana dal in warm water for an hour.

                        

Take all the veggies and prepare them.

                              

Rinse the mincemeat so that all blood can be removed.

                        

Boil the gram lentil in 1 ½ glasses of water till 90%

                     

Put all the whole spices in the pan.

                  

Dry roast them together for a few seconds until they are fragrant

                         

Grind them to a fine powder in the mortar or grinder jar.

                       

Combine the mincemeat, onion slices, chopped tomatoes, and chopped ginger-garlic in the pot. Stir to mix them together until everything is incorporated.

                        

Next, add powder spices such as red chili powder, red chili flakes, turmeric powder, and salt.

Further, mix it up very well, pour 1 ½ cups of water, and then bring it to a boil. Put the lid on. Allow cooking for 10-15 minutes on a medium flame.

               

Remove the lid, and you will see the water is getting almost dry. At this stage, add Kashmiri red chili powder, then mix well.

                     

Keep mixing until the water dries out. Next, add roasted ground spices to the minced mixture. Combine well together

                 

   

Now add ghee and yogurt to the mince. The quantity of ghee in this recipe is kept higher.

                     

Keep frying keema for 10 minutes on medium flame. Reduce the flame to low, and add boiled chana dal to the mince.

          

Stir to mix them together for 5 minutes on a low-medium flame 

At this point, adjust the spices, ghee, and salt. Pour 1 cup more water into the mince.

                      

When you see the keema dal has reached the boiling point, then put the fried brown onion and garam masala. 

                        

At the end of the recipe, add some green chilies.

                   

Stir to mix well. Simmer the fried keema dal for 5 minutes on a very low flame.  

                   

Fried keema dal is done.

                   

Transfer the fried keema dal to the serving dish and garnish with coriander and green chilies.

                        

Serve hot fried keema dal with roti or onion salad.

                                 

Beef Keema Kabab Recipe ( Keema Tikki )

                                                                       

Beef Keema Kabab Recipe || keema Tikki | Kacha Keema Kabab with step-by-step photos and video....

 

Beef Keema Kabab, also known as Kachha Keema Kabab, is a traditional dish rooted in Mughal cuisine. Characterized by a slightly spicy flavor and a soft, moist texture, this kabab is often prepared for special occasions such as Eid al-Adha. The recipe allows for a variety of minced meats, though this guide focuses on beef mince. 

These kababs pair well with paratha or sliced bread and serve as a delightful option for children's tiffin boxes, especially when accompanied by ketchup, making them a nutritious lunch choice.

Flavor Profile and Comparison

 

When comparing beef keema kabab to other varieties, such as shami kabab, many prefer the juiciness and rich flavor of keema kababs. Shami kababs tend to be less succulent, appealing to those who favor a more traditional taste.

         

My Latest Beef Keema Kabab Video:

 

Key Recipe Tips:

 

Meat Preparation:

Do not wash the minced meat as this can introduce excess moisture, leading to soggy kababs that may fall apart while frying. Aim for beef mince with approximately 20% fat content to ensure juiciness.

 

Spices and Ingredients: 

This recipe incorporates spices, herbs, and whole spices 

such as coriander seeds, black peppercorns, and roasted chickpeas, should be dry-roasted for maximum flavor. 

Both fried brown onions and raw chopped onions are used; the fried onions add sweetness and depth, while the raw onions help retain moisture in the kababs.

Moisture Control: 

It’s crucial to squeeze the raw chopped onions to remove excess moisture, ensuring that your kababs hold their shape during frying.

 

Meat Binding: 

Finely minced meat is essential for achieving the desired texture. If your beef mince lacks fat, butter can be used as a substitute to enhance flavor.

                         

Ginger and Garlic:

Using ginger garlic powder instead of a paste prevents the addition of extra moisture. 

 

Marination and Kneading:

Marination time allows flavors to develop, and kneading the mixture properly will help achieve a firm, air-bubble-free kabab.

Cooking Method: 

Shallow frying in healthy oils is recommended over deep frying or using ghee, as it aligns better with health-conscious choices.

                                        

You Might Like This:

Beef Kababs For Pulao

Aloo Kabab Cutlets

Labenese kabab

Gola Kabab

Chicken Chapli 

Have you tried Keema Kabab? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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Meat Preparation:

Rinse the meat thoroughly and have it minced, ensuring to include fat for moisture.

                                                 

Spice Preparation:

In a pan, combine coriander seeds, black peppercorns, and roasted chickpeas, dry-roasting for 1-2 minutes. And grind them to a fine powder.

                                    

Onion Preparation: 

Fry brown onions in a separate pan and set aside. 

Chop and squeeze raw onions to remove moisture.

Mixing and Kneading: 

In a mixing bowl, combine all masala ingredients, including salt, chili flakes, roasted ground masala powder, fried onions, chopped cilantro, chopped green chilies, and minced meat.

                    

                                

Knead until firm, then let rest for one hour.

                     

Shaping the Kababs: 

After resting, shape the mixture into kababs, preferably medium-sized to account for shrinkage during cooking.

                                        

Frying: 

Heat oil in a pan, and place the kababs evenly spaced to prevent overcrowding. 

                                      

Fry until golden brown on both sides.

  

Serving: 

Once they are well-fried, serve the kababs hot with chutney paratha or naan for a satisfying meal.

                                   

**Conclusion**

 

By following these detailed steps, you can successfully prepare delicious Beef Keema Kababs that are sure to impress. Enjoy the vibrant flavors and textures of this classic dish!