Sweets - Halwa - Bombay Rava Halwa

Bombay Rava Halwa

Ingredients Quantity Bomabay Rava/Sooji 1 Cup Fresh Coconut, Grated 1/4 Cup Honey 1/4 Cup Milk 1/2 Cup Dry Nuts Few Elachi Powder 1/2 tsp Saffron Pinch

Serving 3 Preparation Time 10 mins Cooking Time 15 mins

1

2

3

1. In a skillet heat the ghee. Roast the cashews until brown. Remove the cashews and set aside. In the same pan, roast the semolina for 2-3 mins in low flame. It will start being aromatic. The purpose for doing this slow roasting is dual. One for avoiding lumps while adding milk later and also to get rid of the rawness of the semolina. You can also keep this rava aside and do the rest when ever you want.
2. Now slowly add the milk and to the semolina. making sure to keep stirring the pan,so that the semolina does not form into lumps. The semolina should be completely cooked and you can find it out by touching it. It will be soft, will not stick to the sides and will come together as one mass. You can dissolve the saffron in few drops of hot milk and add it to honey. At this point add the honey. Make sure to add honey only after the semolina is well cooked. Sprinkle it over evenly on the surface.
3. Remove from pan and transfer it to a greased ghee plate. Cut them into slices as you like and garnis with cashews if desired.

1. You can substitute honey with the sugar. The amount of sugar will depend on your taste. If you like it mild, start with 1/2 cup sugar.
2. For different tastes/variety you can add few drops of essence at this stage like pineapple, mango, rose, vanilla etc.
3. Check more Halwa Recipes.
4. Try more recipes with Bomay Rava