Three delectable sooji recipes to make this Diwali

Sooji is one of those items in our pantry that comes in handy for a variety of recipes. From breakfasts to desserts, the versatility of sooji truly make it a magic ingredient. Along with being versatile, it is also very healthy as it provides a variety of essential elements including iron, magnesium, calcium, and zinc. There's protein and fiber too in sooji. As the festival of Diwali is approaching, here are some tasty sooji dishes you may cook for your Diwali celebration :

Sooji Cashew mithai

Ingredients-

• 250-gram Sooji
• 200 grams ghee
• 175-gram coarse sugar
• 15-20 cashew nuts, finely chopped
• 1 teaspoon cardamom powder

Recipe

• In a kadhai, melt the ghee over medium heat. Roast the sooji on low heat. Nicely sauté it until it is roasted perfectly. Turn the gas off.
• Keep the roasted sooji dough at room temperature to cool. Mix in the coarse sugar, cardamom powder, and cashews. Mix thoroughly with a spatula or your hands. Spread the mixture onto a small flat tray and cut into barfi shapes to set. Garnish with your preferred garnishing and serve.

Also read: Best sweet shops in Dwarka

Sooji Halwa

Ingredients-

• 100-gram Sooji
• 20-gram sugar
• Ghee (20 grams)
• 20-gram butter
• 1 tablespoon cardamom
• 1 tbsp chopped almonds
• 1 tbsp chopped raisins

Recipe

• Mix sugar and water thoroughly. Set this sugar syrup aside.
• In a kadhai, saute ghee and sooji for 15 min on medium heat, until the sooji is lightly golden.
• Keep the kadhai on low heat, then add the cardamom powder, raisins, and almond pieces before slowly adding the water-sugar solution. Mix until the mixture starts to leave the sides of the pan. Remove from the heat and top the fried cashews or other nuts.

Sooji Corn Tikki

Ingredients

• 30-gram roasted golden corn
• 10 gm grated boiled potato
• 5 grams Suji
• 1 green chili, chopped
• 2 gm chopped coriander
• 1 gm chopped ginger
• 2 gm roasted cumin powder
• 1 gm Kasoori methi

Recipe

• Combine all of the ingredients and make small tikkis
• Shallow fried till the outside is brown and crunchy. Garnish with chaat masala and serve immediately.