Sajjige (Sooji ka Halwa)
- Medium Sized Ladle
- Small Pot
- 2 Small cups
- Medium Sized Pot
- Medium Bowl
- 400 gram Malai Faina which Google tells me is hominy. There are 2 varieties, one fine and the other coarse. We need the finer one. Traditionally this is made of Granulated Wheat, but here I wanted to show that we can cook using similar, if not the same, ingredients.
- 400 gram Sugar Yes, it eats up a lot of sugar. After you make it once, you can see if you prefer more or less.
- 300 gram Ghee I have put out how to make Ghee in the recipes blog, is easy can make it out of unsalted high fat butter in under 20 minutes. Check it out.
- 20 gram Raisins Any type of dries grapes will do.
- 20 gram Cashew Nuts Break them into small pieces. Can be done by hand as they are quite soft.
- 3 piece Cardamom You can use a off the shelf powder of or take the seeds from whole cardamom and grind it into a coarse powder in a pestle.
- Take the Ghee in a small pot and heat it on medium flame till it melts. Then let it on low flame for another 5 minutes, so that it does not solidify fast when we turn the flame off.
- Take the seeds out of the cardamom, put them into a pestle and grind them into a powder. Pour the powder into a small cup which we will add to the finished Sajjige in the end.
- Now take a wide pan and place it on the stove at medium flame. Add a table spoon of ghee, let it heat up.
- Add the broken cashew and raisins. Roast them till the cashew becomes a bit browned and the raisins puff up. Then pour them into a small cup to add back to the Sajjige in the end.
- Take the milk in a medium pot and bring it to boil. Then keep it hot on a slow flame.
- In the same Pan, add another table spoon of Ghee, and the Malai. Start roasting it on low to medium heat using a spatula. Keep roasting it till you get a nutty roasted fragrance and the Malai turns mildly darker shade. This can take around 10 minutes.
- Now add the sugar, mix it well. pour 200 ml of hot milk to the roasted Malai and mix it well. Make sure you do have any knots of dry Malai, so break any balls of knots you see and mix it into the milk.
- Add another 200 ml of hot milk and mix. Keep repeating till all the milk is consumed and the Malai is cooked and soft. And all the milk is absorbed into the Malai. Note: Make sure the flame is on medium to low-medium heat. Otherwise the milk will dry out fast and your Malai will not be cooked, in which case you will need more milk or you can add water.
- Now take a medium sized ladle full of melted Ghee and add it to the above cooked mixture of Malai. Mix the Ghee by drawing it into the Malai from the sides into the center going clockwise and keep mixing.
- Once you do not see any Ghee separate from the Malai, add another Ladle of Ghee. It might seem as you pour and mix that the Ghee is not being absorbed, but as you see it will get absorbed in a few minutes, so keep mixing it.
- Repeat the above Step till you have used up all the Ghee.
- Now add the Raisins and Cashew. Mix. I had only raisins, but I recommend also adding Cashew as it bring in a nutty, crunchy experience to each bite.
- Sprinkle the Cardamom powder all over the Malai and mix.
- Switch of the Flame and transfer immediately into a clean medium sized bowl.
- You have your Sajjige. Enjoy!
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