Indian
Indian - Desserts and Sweets
Sooji Halwa (Rava Kesari) (Variation 3)
Chef's Menu Description
A time-honoured Indian confectionery hand-crafted with reduced milk, fragrant green cardamom, saffron, and toasted pistachio nuts.
Ingredients
- • 1 litre full-fat milk
- • 2 tbsp lemon juice
- • 1/2 cup sugar
- • 3 tbsp fine semolina
- • 1/4 tsp cardamom powder
- • 1 tbsp raisins
- • 2 tbsp ghee, melted
Preparation Steps
1
Phase 1
Boil the milk, curdle it with the lemon juice, and drain the chhena in muslin for 30 minutes.
2
Phase 2
Crumble and knead the drained chhena until smooth with no graininess.
3
Phase 3
Knead in the sugar, semolina, cardamom powder, raisins, and 1 tbsp of the melted ghee; rest the mixture 15 minutes.
4
Phase 4
Press the mixture firmly into a greased cake tin, leveling the top and brushing it with the remaining ghee.
5
Phase 5
Bake at 180°C for 40-45 minutes until the top is deep golden brown and a skewer comes out clean.
6
Phase 6
Cool the chhena poda completely in the tin, then unmold, slice, and serve.