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JHATPAT SOOJI NAASHTA
(Sooji ke Gulgule)
Preparation time 10 minutes
Cooking time 20-25 minutes
Serve 2-4
Ingredients
For Sooji Ke Gulgule
1 tbsp Ghee, घी
1 tsp Mustard seeds, बारीक राई
½ cup Water or Coconut milk (optional) पानी/नारियल के दूध
½ tsp Sugar, चीनी
Salt to taste, नमक स्वादअनुसार
¼ tsp Turmeric powder, हल्दी पाउडर
1 cup Semolina, रवा/सूजी
Little water, पानी
Salt to taste, नमक स्वादअनुसार
2 tbsp Curd, beaten, दही
For Boiling
Water as required, पानी
½ tsp Sugar, चीनी
Salt to taste, नमक स्वादअनुसार
1 tsp Ghee, घी
Prepared Sooji Gulgule, तैयार किया हुआ सूजी के गुलगुले
For Tempering
1 tbsp Ghee, घी
1 tsp Gota urad dal, गोटा उरद
1 tsp Chana dal, चना दाल
½ tsp Cumin seeds, जीरा
½ tsp Mustard seed, बारीक राई
1 inch Ginger, chopped, अदरक
2 sprig Curry leaves, कड़ी पत्ता
2 dry Red chillies, chopped, सूखी लाल मिर्च
2 Green chillies, chopped, हरी मिर्च
1 tbsp Peanut, मूंगफली
A pinch of turmeric powder, हल्दी पाउडर
Prepared Sooji Gulgule, तैयार किया हुआ सूजी के गुलगुले
Little water,पानी
Salt to taste, नमक स्वादअनुसार
¼ tsp Sugar, चीनी
few Coriander leaves, chopped, धनिया पत्ता
fresh Mint leaves, chopped, पुदीने के पत्ते
½ tsp Lemon juice, नींबू का रस
For Garnish
fresh Coconut bits (optional) ताजा नारियल
Lemon wedge, नींबू की फांक
Coriander sprig, धनिया पत्ता
Process
For Sooji Ke Gulgule
In a kadai, add ghee once it's hot, add mustard seeds and let it splutter well.
Add water or coconut milk, sugar, salt to taste, turmeric powder and mix well.
Add semolina and mix everything properly and continue cooking until soft dough or it comes together.
Add a little water, salt to taste, curd and mix it well until it completely absorbs its water.
Once done transfer it into a bowl and knead it properly.
In a parat, place the prepared mixture and knead it properly.
Pinch a lemon size ball and flatten it slightly, press in the center to give a shape and keep aside for further use.
For Boiling
In a large kadai, add water on medium flames, Add sugar, salt to taste, ghee and mix it well.
Keep the flame on simmer and let it boil for a few seconds. Add prepared sooji ke gulgule and let it get cooked for 2 to 3 minutes.
Once gulgule gets cooked well switch off the flame and transfer into the parat.
Keep in the refrigerator for 2 to 3 minutes. Once it holds the shape, remove it out and keep aside for further use.
For Tempering
In a large kadai or wok, add ghee once it's hot, add gota urad dal, chana dal and saute it until light golden in color.
Add cumin seeds, mustard seeds and let it splutter well.
Add ginger, curry leaves and saute well. Add dry red chillies, green chillies, peanuts and toss everything well.
Add a pinch of turmeric powder, prepare sooji ke gulgule, sprinkle little water, salt to taste, and sugar, and toss everything well.
Now, add coriander leaves, mint leaves, lemon juice and toss everything well.
Transfer it into a serving dish. Garnish it with fresh coconut bits, lemon wedge, coriander sprig and serve hot.
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