Ramedy for joint pain and back pain recepi | DIY home remedies for immunity | weight gain for kids

Healthy Suji, Makhana & Dry Fruit Halwa | Nutritious Homemade Recipe by Sahar Ujala A delicious, milk-rich Suji Halwa made with makhana (fox nuts), almonds, coconut, raisins, saffron, and cardamom. This homemade halwa is a comforting and energy-rich treat for children and adults alike. It is especially useful for those who want to include more energy and nutrients in their daily diet. Ingredients Semolina (Suji): 300 g Makhana (Fox Nuts): 300 g Milk: 2 kg (approximately 2 litres) Almonds: 20–25 Coconut: 1 small piece (less than half a coconut) Raisins: 1 handful Other dry fruits: Optional, according to availability Ghee: Approximately 6–8 tablespoons, divided Green Cardamom: 3 pods Saffron (Zafran/Kesar): A small pinch Sugar: To taste Method Step 1: Reduce the Milk Pour approximately 2 litres of milk into a heavy-bottomed pan. Simmer it over a very low flame for about 1–1½ hours, stirring occasionally, until it reduces to approximately 1–1.5 litres. This gives the halwa a richer, creamier taste. Keep an eye on the milk to prevent it from sticking to the bottom. Step 2: Roast the Makhana Heat 2 tablespoons of ghee in a pan. Add the makhana and roast them well over a low to medium flame until they become crisp and lightly roasted. Remove them from the pan and set aside. Step 3: Roast the Dry Fruits Add approximately 1 tablespoon of ghee to the same pan. Lightly sauté the almonds, coconut, raisins, and any other dry fruits you are using. Remove them and keep aside. Step 4: Roast the Suji Add the remaining ghee to the pan and heat it gently. Crush the three cardamom pods and add the seeds. Now add the semolina and roast it patiently over a low to medium-low flame, stirring continuously until it is aromatic and lightly golden. Step 5: Add the Reduced Milk Gradually pour the warm, reduced milk into the roasted semolina, stirring continuously to avoid lumps. Allow the mixture to cook for a few minutes until the semolina begins to absorb the milk. Step 6: Add Makhana, Dry Fruits and Saffron Add the roasted makhana and all the prepared dry fruits to the halwa. Add a small pinch of saffron, preferably soaked in a little warm milk beforehand, and mix everything well. Step 7: Cook Until Perfect Cook the halwa over a low flame for approximately 10–15 minutes, stirring continuously or frequently so it does not stick to the bottom. The semolina and makhana will gradually absorb the milk, and the mixture will become thick and creamy. Step 8: Add Sugar Add sugar according to your taste and mix well. Continue cooking until the sugar dissolves completely and the halwa reaches your desired consistency. If it becomes too thick, add a little warm milk. Your rich and delicious Suji Makhana Halwa is now ready to serve! Special Note for Children and Older Adults For young children, grind the roasted makhana into a fine powder before adding it to the halwa. This helps prevent choking on whole or large pieces. For older adults or anyone who has difficulty chewing or swallowing, grinding the makhana and finely chopping or grinding the dry fruits can also make the halwa easier to eat. Always adjust the texture to the person's swallowing ability. A Few Important Tips You can use desi ghee instead of regular cooking fat for a richer flavour. Add any dry fruits available at home; the selection is completely optional. Adjust the sugar according to your preference. Serve warm for the best taste and texture. Store leftovers in a covered container in the refrigerator and reheat thoroughly before serving. A gentle reminder: This halwa provides energy and nutrients from milk, semolina, nuts and makhana, but it is not a proven treatment for back pain, joint pain, malnutrition or poor weight gain. Persistent pain, unexplained weakness or poor growth in children should be discussed with a healthcare professional. Recipe by Sahar Ujala — Cooking Without Tension! If you enjoyed this recipe, like, share and subscribe for more easy, delicious and homemade recipes. Happy cooking with Sahar Ujala!