While roasting the sooji (semolina), keep the flame low to prevent it from burning, as high heat can easily burn it.
For the khoya (mawa), I grated it first before roasting. Grating ensures that any lumps in the khoya get easily mashed during roasting, and it cooks evenly from all sides.
If you don’t have boora (powdered sugar), you can substitute it with powdered white sugar.
Add a Comment