Hey everyone, I hope you are having an amazing day. Today I will show you a way to prepare a special dish, Semolina coconut mithai. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Semolina coconut mithai Recipe. We are sharing many delicious and easy recipes for around the world. It needs very basic ingredients like Semolina (Suji), Some Dry fruits, Clarified Butter (Ghee), Sugar, Coconut Powder.that's it.
You can cook Semolina coconut mithai using 9 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Semolina coconut mithai
It’s 1/4 cup of ghee.
It’s 6 of cashews ,chopped.
It’s 1 cup of semolina/sooji.
Make ready 1/4 cup of desiccated coconut.
You need 1 cup of sugar.
Make ready 1/4 cup of water.
You need 1/4 tbsp of cardamom powder.
You need 2 tbsp of milk if required.
It’s 1 pinch of Orange colour.
Garnish with flaked coconut and leave till set.Whisk together coconut, semolina flour, baking powder.Basbousa Aka Harissa (Coconut Yogurt Semolina Cake).Mix the semolina, coconut, sugar, baking soda, and the butter in a large bowl.
Semolina coconut mithai step by step
Firstly, in a wide pan fry 6 chopped cashew and 1/4 cup ghee. Fry until cashews turn golden brown. Transfer them to the plate and keep aside..
In the same pan add 1 cup rava and roast on low flame. Roast the sooji until it changes colour to light brown and turns aromatic. Further add 1/4 cup desiccated coconut and roast for a minute more..
Turn off the flame and allow rava to cool to room temperature.meanwhile, take another vessel and prepare sugar syrup by taking 1 cup sugar and 1/4 cup water. Further boil for 5 minutes or till you get one string consistency then add orange colour mix it well..
Turn off the flame add add roasted rava to sugar syrup.also add in roasted cashew, and 1/4 tsp cardamom powder. Stir continuously to avoid any lumps formation..
After a minute, rava absorbs the sugar syrup. When it's still warm enough, take a plate add the mithai and cut the little pieces. Finally, serve sooji mithai once cooled completely or store in airtight container for 2 weeks..
The Semolina coconut cake or Basbousa that was baked last week had a soft crumb and great texture.Drenched in sweet syrup, this cake is very easy to make.Recipes >> Dessert, Mithai, Sweets Recipes > Semolina and Coconut Dessert (Suji aur Narial Pour mixture immediately in a greased level.
Use your hands to incorporate the butter with the other.The roasted Semolina gives these toffees a crunchy, grainy texture that is so wonderful!Together with the shredded coconut, this sweet (in my opinion) is absolutely fab!.Sweetened Coconut Stuffed Semolina dumplings & deep fried to make a festive Indian dessert.Baath Cake (Semolina & Coconut Cake)The Story Tellers Kitchen.
