ABOUT Orange Sooji Halwa with choco ganache RECIPE

A different taste, a different flavour to our regular sooji halwa. Try sooji halwa with malta orange puree made alongwith the skin which gives the halwa immense colour and taste. Cant resist eating as soon as it is cooked. But keep some patience to garnish with even more sinful chocolate ganache and pomogranete pearls. Refrigerate for best taste. Enjoy and relish all the flavours one after the other as you have.

Ingredients Serving: 4

Sooji/ Rava - 1/2 cup
Sugar - 1/2 cup
Water - 1/2 cup
Orange - 1
Water - 5 cups
Kewra water - few drops
Butter - 1 tbsp
Ghee - 1 tbsp
Mixed nuts - 1/4 cup
Chocolate ganache - 1/4 cup
Pomogranete pearls - 3tbsps

Instructions

1 ORANGE LEFT FROM MY FRUIT BASKET SOME LEFTOVER GANACHE FROM A PREVIOUS BAKE PUT IN A SMALL ZIPLOCK
TAKE A PRESSURE COOKER ADD 4 CUPS OF WATER AND THE WASHED ORANGE
PRESSURE COOK FOR 5 TO 6 WHISTLES
OPEN AND SEE HOW SOFT THE SKIN IS
REMOVE AND KEEP ASIDE
OPEN
DESEED
ADD TO A MIXER JAR
GRIND TO A SMOOTH PASTE
TAKE A WIDE SAUCE PAN ADD 1/2 CUP SOOJI/RAVA SAUTE FOR 3 TO 4 MINUTES
ADD 1/2 CUP SUGAR AND SAUTE FOR 1 TO 2 MINUTES
ADD THE ORANGE PUREE
ADD FEW DROPS OF KEWRA WATER(OPTIONAL) ADDS A NICE FLAVOUR ADD 1/2 CUP WATER
MIX AND COOK ADD 1 TBSP OF BUTTER COOK FURTHER
ADD A TBSP OF GHEE AT THE END. MIX AND COOK TILL LEAVES THE SAUCE PAN. THIS IS DONE
TAKE SOME MIXED CHOP NUTS(ALMONDS, PISTAS, CASHEWS) SOME POMOGRANETE PEARLS FOR GARNISH
TAKE YOUR DESIRED CUP TO FILL THE SOOJI HALWA AND GARNISH
FILL THE CUP WITH HALWA
TAKE THE GANACHE ZIPLOCK AND SLIT THE TOP
START WITH YOUR CHOICE OF GARNISH MAKE DESIGNS OF YOUR CHOICE I'VE SHOWN FEW HERE
CHECK DESIGN
GARNISH WITH POMOGRANETE PEARLS
TAKE ANOTHER FILLED CUP SPRINKLE CHOPPED MIXED DRY FRUITS/NUTS FIRST
GARNISH WITH GANACHE
ADD POMOGRANETE PEARLS TO FINISH
MAKE DIFFERENT DESIGNS OF GARNISH AND ASSEMBLE YOUR PLATE

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