Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, semolina coconut mithai. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

We are sharing many delicious and easy recipes for around the world. Hey guys, Yeh recipe itni delicious hai ki samajh mein bhi nahi ayega ki yeh rave ki bani hai!! Ekdam ghul jati hai ye mithai mooh mein! It needs very basic ingredients like Semolina (Suji), Some Dry fruits, Clarified Butter (Ghee), Sugar, Coconut Powder.that's it.

Semolina coconut mithai is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Semolina coconut mithai is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook semolina coconut mithai using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Semolina coconut mithai:

1. Take 1/4 cup ghee
2. Make ready 6 cashews ,chopped
3. Take 1 cup semolina/sooji
4. Prepare 1/4 cup desiccated coconut
5. Prepare 1 cup sugar
6. Take 1/4 cup water
7. Get 1/4 tbsp cardamom powder
8. Make ready 2 tbsp milk if required
9. Prepare 1 pinch Orange colour

The roasted Semolina gives these toffees a crunchy, grainy texture that is so wonderful! Together with the shredded coconut, this sweet (in my opinion) is absolutely fab! Semolina cakes soaked in syrup are so numerous all over the Middle East and vary in so many ways it is hard to find a single definition or.. Sweetened Coconut Stuffed Semolina dumplings & deep fried to make a festive Indian dessert.

Steps to make Semolina coconut mithai:

1. Firstly, in a wide pan fry 6 chopped cashew and 1/4 cup ghee. Fry until cashews turn golden brown. Transfer them to the plate and keep aside.
2. In the same pan add 1 cup rava and roast on low flame. Roast the sooji until it changes colour to light brown and turns aromatic. Further add 1/4 cup desiccated coconut and roast for a minute more.
3. Turn off the flame and allow rava to cool to room temperature.meanwhile, take another vessel and prepare sugar syrup by taking 1 cup sugar and 1/4 cup water. Further boil for 5 minutes or till you get one string consistency then add orange colour mix it well.
4. Turn off the flame add add roasted rava to sugar syrup.also add in roasted cashew, and 1/4 tsp cardamom powder. Stir continuously to avoid any lumps formation.
5. After a minute, rava absorbs the sugar syrup. When it's still warm enough, take a plate add the mithai and cut the little pieces. Finally, serve sooji mithai once cooled completely or store in airtight container for 2 weeks.

Semolina cakes soaked in syrup are so numerous all over the Middle East and vary in so many ways it is hard to find a single definition or.. Sweetened Coconut Stuffed Semolina dumplings & deep fried to make a festive Indian dessert. Delicious and finger licking good Suji Manda Pithas are deep fried semolina dumplings stuffed with. The allure of mithai, however, has only come to me after having matured in age and Coconut Laddu. This delicious recipe comes to me from my sister's kitchen, Amna Tirmizi Naqvi.

So that is going to wrap this up for this special food semolina coconut mithai recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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