Semolina (Sooji) halwa, and Bengal gram (Kala chana) dry preparation

Semolina halwa and Bengal gram (kala chana) dry preparation are made for Devi puja, especially during Navratri celebrations. 

Here’s the recipe for these lip smacking dishes:

Semolina halwa

Ingredients:

-         2 tbsps ghee

-         1 cup Semolina

-         1 cup sugar

-         4 cups water

-         ¼ tsp cardamom powder

-         1 tbsp cashew nuts

-         ½ tbsp raisins

Instructions:

-         Heat the ghee in a thick bottomed pan and add the semolina. Lower the flame, keep stirring and add the cashew nuts after about two minutes.

-         When the semolina turns to brown color, add the sugar and stir for a few seconds.

-         Add the water, mix well and add the raisins and cardamom powder. Cover the pan and let it cook for about three minutes.

-         When the consistency is semi solid, remove from the flame.

Bengal gram dry preparation

Ingredients:

-         1 cup Bengal gram (kala chana) soaked overnight and pressure cooked with salt and 1½ cups water for 18 minutes

-         1 tbsp oil

-         ½ tsp cumin seeds

-         A pinch of asafetida

-         ¾  tsp cut ginger

-         ¼ tsp turmeric powder

-         ¼ tsp red chilli powder

-         1 tsp coriander powder

-         ½ tsp garam masala powder

Instructions:

-         Drain the cooked Bengal gram and keep aside.

-         Heat oil in a thick bottomed pan and when it starts smoking, add the cumin seeds and asafetida.

-         Add the cut ginger and stir, let it turn brownish.

-         Add the cooked Bengal gram, and all the masala powders.

-         Stir well and keep on low flame for about two minutes and remove from fire.