you can dry roast the suji on a wok on low flame. then you need not add much
ghee. the ghee is only for flavour and it also ensures that the halwa does
not go gooey. dry roasting will ensure that there is no gooeyness. there are
various other methods to make sooji halwa. after dry roasting, add double
the quantity of hot boiling water and milk (1:1). when the suji is cooked,
add sugar according to taste, in the end add some ghee only for flavour.
this is practically fat free if you cut out the fat
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