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सूजी प्याज के #परांठे | Suji </a><a class="tagAnchor" href="" title="Pyaaz_Paratha">#Pyaaz_Paratha</a><a href="सूजी-प्याज-के-परांठे-suji-pyaaz_paratha-recipe-how-to-make-p" onclick=""> Recipe | How to Make Pyaaz </a><a class="tagAnchor" href="" title="Rava_Paratha">#Rava_Paratha</a><a href="सूजी-प्याज-के-परांठे-suji-pyaaz_paratha-recipe-how-to-make-p" onclick=""> | Suji Ka </a><a class="tagAnchor" href="" title="Paratha">#Paratha</a><a href="सूजी-प्याज-के-परांठे-suji-pyaaz_paratha-recipe-how-to-make-p" onclick="">

सूजी प्याज के #परांठे | Suji #Pyaaz_Paratha Recipe | How to Make Pyaaz #Rava_Paratha | Suji Ka #Paratha

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Diwali special Besan and Suji ke laddu
Diwali is coming soon.
Lets avoid adulterated sweets from market and enjoy the homemade traditional sweets in the festive season.
Recipe for laddus
Suji(semolina)- 1 cup
Besan -2 cups
Desi Ghee or vanaspati ghee - 300 grams
Sugar - 1.5 cups
Cardamom powder - 1 tspn
Dry fruits of your choice

Take 2 tblspn of ghee in a pan and roast semolina(suji) on low to medium flame till it gets little brown gives nice aroma.
Keep it in a plate. Now take rest of the ghee and heat it. Pour beasn in the ghee and roast it on low to medium flame till it gets nice golden brown color and starts giving nice nutty aroma. As there is ghee so be careful it splatters too much. Also keep stirring so it will bot stick and burn. When its roasted remove it and put in a plate.(can keep in the same plate with roasted suji). Now in a pan add 1/2 cup water in sugar and heat it to make 1 string syrup. When it reaches to 1 string consistency switch off the stove. Quickly add suji and besan into the syrup and mix it well. There should not be any lumps. Add cardamom powder and crushed/chopped dry fruits. Keep it to cool for some time and keep stirring occasionally. This time suji absorbs the syrup. When it is warm (on tolerable temperature) start making laddus. Can garnish with more dry fruits. Can also add grated coconut while mixing dry fruits, but it may give smell if you keep the laddus for long time.

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Low fat suji (semolina) and coconut laddus
Low fat, no oil, no ghee food is the demand and need of today's generation. Here you can enjoy a very low fat but very tasty sweet.

Suji(semolina)- 1 cup
Desiccated coconut (grated dry coconut) -1cup (Can take more/double or less too)
Sugar- 1 cup or 3/4 cup (as per the taste)
Milk-1/4 cup or as much required to make laddus
Dry fruits of your choice- crushed or finely chopped.(charoli, raisins, badam,kaju etc)
Cardamom powder- 1 tspn
Food colors and essence for colored laddus (optional)

Grind the sugar.Take dry Suji in a steel container (box or dibba) which must have a tight lid. Do not fill the suji till the top of the container. Fill 3/4th only. Take some water in the pressure cooker and keep a grid on the water. Now place the suji container on the grid. Make sure the container is above the water level. You can use any metal dibba,pot,bowl which has lid .Just make sure the water or moisture should not reach inside the container. Otherwise it will spoil the suji. Cover the pressure cooker and steam it till 7-8 whistles on medium flame.
After that let the cooker and container cool.Then take out the container and shift the suji in a big plate or bowl. At this time the suji turns in cake, so break the cake using your hands. Add desiccated coconut and powdered sugar and mix well. Add dry fruits and cardamom powder. Mix again. Now start adding very little quantity of milk. Add in drops the quantity which is required to make laddus. Make laddus of desired size.
Can add edible colors or any essence/flavors too.

1. Make sure no moisture or water enter the suji container. So the containers with tight lid are the best to use.
2. Be careful while adding milk. Add very less quantity in drops using spoon. Dont mix too much of milk at once.
3. Store the laddus in air tight container in the refrigerator, finish it within 5-6 days.
4. These laddus were prepared for a fun party so I made them colorful..using too much food colors is also not recommended so you can avoid it.

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