Sooji tahini halwa ek lazeez aur healthy desi mithai hai jo aam sooji halway se thori si different aur zyada nutritious hoti hai. Tahini asal mein till (sesame seeds) ka paste hota hai jo halway ko creamy texture aur rich taste deta hai. Agar aap roz ke meethay se kuch naya aur healthy try karna chahte hain, to yeh recipe aap ke liye perfect hai.
Is halway ki sab se bari khas baat yeh hai ke is
mein refined cheeni kam use hoti hai aur till ke fayday bhi milte hain. Tahini calcium, healthy fats aur protein se bharpoor hota hai jo bones ke liye bohat acha hota hai. Is liye yeh halwa bachon aur baron dono ke liye behtareen choice hai.
Ingredients:
Sooji, tahini paste, ghee, cheeni ya shehad, pani ya doodh, elaichi powder aur chopped dry fruits.
Banane ka tareeqa:
Sab se pehle karahi mein ghee garam karein aur us mein sooji daal kar halki aanch par bhunein. Sooiji ko tab tak bhunein jab tak us ka rang halka golden aur khushboo na aa jaye. Is step mein jaldi na karein kyun ke achi bhuni hui sooji hi halway ka taste banati hai.
Ab ek alag bartan mein pani ya doodh ko halka garam karein aur us mein cheeni mila kar dissolve kar lein. Jab cheeni achi tarah ghul jaye to is mixture ko dheere dheere bhuni hui sooji mein daalein aur lagataar chamcha chalate rahein taake guthliyan na banein.
Ab is stage par tahini paste add karein aur achi tarah mix karein. Tahini halway ko creamy aur nutty taste deta hai. Thori dair pakane ke baad elaichi powder aur dry fruits shamil karein. Halwa jab ghee chorna shuru kar de aur smooth ho jaye to samajh lein ke tayar hai.
Sooji tahini halwa aap nashtay, dessert ya mehmanon ke liye bhi serve kar sakte hain. Isay garam garam khayein ya thanda, dono sooraton mein lazeez lagta hai. Agar aap healthy lifestyle follow kar rahe hain to cheeni ki jagah shehad bhi use kar sakte hain.
Yeh recipe un logon ke liye bhi best hai jo traditional Pakistani mithai mein thora modern aur healthy twist chahte hain. Aaj hi yeh asaan aur tasty sooji tahini halwa bana kar apne ghar walon ko surprise dein.
... See More
