I once found a recipe (which I have lost!) for something called Suji Ghargarias; do you know what they are?

Question

As I remember, they were made of suji cooked up in ghee then some milk or cream added and sugar, cardamom powder .... made into little balls about the size of a small lime and then deep fried until crispy.

Do you recognize these? Have you ever had them? They are served for breakfast, as I remember.

I would love to know more about them.... I think they would be good with chai and a banana for breakfast. Have you by any chance a recipe?

Namaste!

Oh yes.... I forgot .... also with some rosewater .....how nice!

Answer 1

Could not find the recipe online

Answer 2

Rava Laddoo

INGREDIENTS:

500 gms Sooji/ Rava/ Semolina (coarse variety)
6 tbsps ghee (see recipe below)
300 gms sugar
500 ml milk (full cream)
3/4 cup mixture of cashews (coarsely chopped ) and whole raisins/ sultanas


PREPARATION:

Heat a deep pan on a medium flame and when hot add the ghee. When it melts, add the cashews and rasins and fry for 2-3 minutes. Drain with a slotted spoon and remove onto paper towels.
Keep aside for later.
In the same ghee, add the Sooji and mix well.
Roast the Sooji (stirring frequently) till it begins to turn a very light golden color and give off a faint aroma.
Add the sugar and mix well.
Now gently add the milk, stirring all the while to prevent lumps from forming. If any do form, make sure to break them with the back of the stirring spoon so you get a smooth paste-like consistency. Cook the mixture till it is thick and begins to come away from the sides of the pan.
Add the nuts and raisins now and mix well. Turn off the fire and allow the mixture to cool till you are able to comfortably handle it.
Now form the mixture, a little at a time, into lime-sized balls (Laddoos). Press gently but firmly with lightly greased palms to ensure they have no cracks and are firm and smooth. Arrange the Laddoos on a lightly greased platter as you prepare.
The Laddoos will become firmer if left alone for approximately half an hour. They are now ready to serve or store for later. Keep in an airtight container for upto 1 week.

Answer 3

Divine Semolina Dessert - Suji Halva

This is a recipe from Kurma Das, the world best vegetarian cook. I can vouch for this dessert, it is TO DIE FOR. To many aficionados of Hare Krishna cooking worldwide, halava rates on top of the list of their favourite dishes. It's hot, buttery, sweet, flavoursome and completely satisfying, especially on a cold winter's day. In this recipe, the humble semolina teams up with the world's two most expensive spices - saffron and cardamom. Enriched with sultanas and flaked almonds, serve fluffy, plump grained halava hot with cream, custard, or as is for an epicurian experience.

6 to 8 servings
35 min 5 min prep
2 3/4 cups water
1 1/4 cups sugar
1/2 teaspoon saffron strands, soaked in 1 tablespoon boiling hot milk
140 g unsalted butter
1 1/4 cups semolina (coarse grained)
1/3 cup sliced almonds
1 teaspoon ground cardamom
1/3 cup sultanas

1. Combine the water, sugar and the soaked saffron in a 2-litre/quart.
2. saucepan. Place over moderate heat, stirring to dissolve the sugar. Bring.
3. to the boil, then reduce the heat to very low and cover with a tight-fitting.
4. lid.
5. Melt the butter in a 2- or 3-litre/quart saucepan over low heat,.
6. stirring occasionally. Add the semolina, and slowly and rhythmically.
7. stir-fry the grains for about 20 minutes, or until they darken to a tan.
8. colour and become aromatic. Add the flaked almonds to the grains towards.
9. the end of the toasting process.
10. Raise the heat under the syrup, add the cardamom and the sultanas,.
11. and bring it to a rolling boil. Raise the heat under the semolina for 1.
12. minute, stirring continuously. Remove the saucepan of semolina from the.
13. heat, and slowly pour the hot syrup into the semolina, stirring steadily.
14. The grains may at first splutter, but will quickly cease as the liquid is.
15. absorbed.
16. Return the halava to the stove and stir steadily over very low heat.
17. until the grains fully absorb the liquid, start to form into a pudding-like.
18. consistency, and pull away from the sides of the pan. Place a tight-fitting.
19. lid on the saucepan and cook over the lowest possible heat for 5 minutes. A.
20. heat-diffuser works well. Removed the covered saucepan from the heat and.
21. allow the halava to steam for an additional 5 minutes. Serve hot.
http://www.recipezaar.com/141371

Coconut Lovers' Indian Semolina Parathas(Coconut- Suji ke Parath

This makes a nice lunchbox meal/snack. Very tasty and filling.

4 parathas
50 min 30 min prep
2 cups semolina
1 cup grated tender coconut
1 medium onion, finely chopped
2 tablespoons coriander leaves, washed and chopped
1 green chilies, crushed
1/2 teaspoon red chili powder
2 teaspoons ginger, grated
1 teaspoon cumin powder
1 1/2 tablespoons sugar
salt
ghee or oil, to fry
1 pinch black pepper, to garnish
1 tablespoon finely chopped coriander leaves, to garnish

1. Sieve semolina, sugar and cumin powder together.
2. Keep aside.
3. In a bowl, put the coconut, onion, ginger, corriander leaves and green chilli, salt and red chilli powder.
4. Mix well until the mixture becomes moist.
5. Add the sieved semolina into the bowl.
6. Mix well.
7. Add the required little amount of water to get a batter of very coarse thick consistency.
8. Keep aside to set for 10 minutes.
9. Once set, heat a tawa (flat bottomed pan) or griddle on medium flame.
10. Pour 1-2 tsps.
11. of ghee or oil on it.
12. When the ghee or oil is hot, spread 4 big tbsps.
13. of batter on it and spread evenly either with a flat spoon or your fingertips.
14. Cover with a lid.
15. Fry upside down till it's crisp.
16. Likewise, repeat until all the batter has been used.
17. Serve hot with plain yoghurt (low-fat), garnished on top with black pepper powder and corriander leaves.
18. You can also pack this for hubby and baby to take to office and school, respectively.
19. Enjoy!
http://www.recipezaar.com/69890

Answer 4

sounds interesting but never heard of it.