Suji Halwa Roll
Top Rated Recipe
Key Details:
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prep time: 15 minutes
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Cook time: 0 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Indian
Key Ingredients:
Rotis
Suji halwa
Pineapple
Banana
Pineapple jam
Almonds
About Suji Halwa Roll
Table of Contents
Suji halwa mixed with pineapple and banana and rolled in rotis
Read More- Rotis 4
- Suji halwa 1 cup
- Pineapple, finely chopped 4 tbsps
- Ripe bananas, finely chopped 4 tbsps
Step 1. Take suji halwa, pineapple and bananas in a bowl and mix well.
Step 2. To make each roll, spread 1 tbsp Kissan pineapple jam on each roti, place ¼ of the suji halwa mixture in a line on one side of the roti, sprinkle 1 tbsp almonds over it, roll it tightly.
Read MoreIngredients
- Rotis 4
- Suji halwa 1 cup
- Pineapple, finely chopped 4 tbsps
- Ripe bananas, finely chopped 4 tbsps
- Kissan pineapple jam 4 tbsps
- Almonds, finely chopped 4 tbsps
How to Make Suji Halwa Roll (Stepwise Photos)
Method
- Take suji halwa, pineapple and bananas in a bowl and mix well.
- To make each roll, spread 1 tbsp Kissan pineapple jam on each roti, place ¼ of the suji halwa mixture in a line on one side of the roti, sprinkle 1 tbsp almonds over it, roll it tightly.
- Keep the rolls in a serving platter and serve.
Additional Tips and Tricks
About chef
Chef Shazia Khan
Chef Shazia Khan is a runner up from the celebrated show MasterChef India. As a celebrity Chef on FOODFOOD Channel, Chef Shazia hosts, ‘K for Kids’ which is all about experiencing happy and joyful cooking, where kids learn to cook and appreciate their moms role in the kitchen in a fun way. Shazia is also a member of the board of management, at Delhi Public School Bangalore North. They run many educational institutes in Bangalore and Shazia involves herself in the education business.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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