Sojee Sweet – Sojee Halwa Pieces – Semolina Dessert
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- 250 gms Sojee Semolina
- 125 gms Ghee (Indian clarified butter)
- 250 gms Powdered Sugar
- 1 Fresh Coconut Ground Fine (or 150 gms Desiccated Coconut)
- 1 Tablespoon Cashewnuts
- 75 ml Water for Fresh Coconut (Or 150 ml Water for Desiccated Coconut)
- Grease a large thala with butter or ghee and set aside. Also grease the bottom of a smaller pot to use for flattening.
- Make a mel with the sugar and water..
- At the same time, in another vessel, melt the ghee and fry the sojee on a low flame for about 10 mins.
- Add the coconut to the melted sugar and fry for another 10 minutes (Also add more water or rose water if using desiccated coconut).
- Add a few drops of green color and keep stirring till the sojee mixture leaves the vessel.
- Pour the sojee halwa into the pre-greased thala and flatten with the other smaller pot.
- Place cashewnut halves in rows on the sojee sweet.
- Once it's cool, cut and set to dry on another thali. It's ready to serve after a few hours!
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Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
See the Making of the Green Sojee Sweet
Step I – Buttered Thala
Step II – Making the Sugar Mel
Step III – Fry the Sojee
Step IV – Mix the Cooked Sojee With the Mel
Step V – Flatten the Sojee Sweet and Cut Into Pieces
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