Suji Halwa With Lachha Paratha Recipe

Cooking Directions

• STEP 1.To make the Suji Halwa, heat ghee in a pan and roast semolina until golden brown.
• STEP 2.In a separate pan, heat water and sugar until the sugar dissolves completely.
• STEP 3.Slowly add the sugar syrup to the roasted semolina and cook until the mixture thickens.
• STEP 4.Add cardamom powder, saffron strands, and mix well. Garnish with nuts and raisins.
• STEP 5.To make the Lachha Paratha, knead the dough using whole wheat flour, ghee, and water.
• STEP 6.Divide the dough into small balls and roll them into thin circles.
• STEP 7.Apply ghee on the rolled dough and make pleats by folding it like a fan.
• STEP 8.Roll the pleated dough into a spiral and flatten it gently.
• STEP 9.Cook the paratha on a tawa or griddle until golden brown on both sides.
• STEP 10.Serve the hot Lachha Paratha with the Suji Halwa for a delicious breakfast.

Cooking Tips

• Roast the semolina on low heat to ensure even browning and prevent burning.
• Add the sugar syrup slowly to avoid lumps in the halwa.
• You can add crushed nuts and raisins to the halwa for extra texture and flavor.
• Apply ghee generously while rolling and cooking the Lachha Paratha for a flaky texture.
• Serve the Suji Halwa and Lachha Paratha immediately for the best taste and texture.

Storage and Serving

• Suji Halwa can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the halwa in a microwave or on the stovetop before serving.
• Lachha Paratha is best enjoyed fresh and hot.
• Serve the Suji Halwa and Lachha Paratha together for a complete and satisfying breakfast.