Making Pakistani Suji ka Tukri halwa which is a dry form of halwa prepared without milk. Simply a 5-minute recipe cooked with roasted semolina, ghee, and sugar. The addition of desiccated coconut and pistachios makes a perfect KATLI bite.
Sooji ka halwa is the most adorable sweet recipe in Indian and Pakistani cuisine.
What is Suji Ka Turki Halwa?
Sooji ka halwa is the most common Indian and Pakistani sweet recipe of every house. I can hardly find one who doesn't like this dish. We are all grown up eating sooji halwa at breakfast, festivals, and religious events.
Traditionally sooji ka halwa prepare with 3 ingredients, semolina, sugar, and ghee! and you know it makes perfect taste. Here I prepared this halwa in tukri style which is also common and people love to eat. If you didn't try it so far then surely give it a try I am sure you will thumbs up to this recipe.
Sooji (Suji) means semolina and halwa is the Arabic term that refers to sweet. In South Asia and the middle eastern region, people make different recipes with semolina and halwa is the easiest and most common recipe that is quickly prepared with few ingredients.
Suji ka tukri halwa or katli will give you an easy time in the kitchen to prepare these yummy semolina bars. I am grown up eating these katli bars and many times I take them to school in my lunchbox. Now I am making the same recipe for my kid who loves to have these bars. It's a simple, quick, healthy, and easy recipe that you can store for a long time. As it's dry so it's portable even you can eat while on a move.
Semolina is good for health as it contains selenium that helps to strengthen the immune system. Best for anemic people and also helps to improve cardiovascular health. Incorporate semolina in your family diet to stay healthy.
- Only use ghee to make perfect semolina bars. Don't use oil or butter to make this recipe.
- Monitor the quantity of sugar syrup while adding in semolina.
- Quickly stir after adding sugar syrup.
- Avoid to cook for long time after adding sugar syrup otherwise the halwa will become soft and in form of katli it may break.
Semolina (sooji): used thin roasted semolina to get the best result of making perfect katli.
Clarified butter (Ghee): use ghee to roast the semolina and it will help to harden the halwa with sugar syrup.
Sugar Syrup: Used saturated hot sugar and water syrup to add in hot semolina to dry the halwa in form of bars.
Rosewater: will add flowery aroma.
Green Cardamom: will add citrusy flavor. Used green pods and powder can be used.
Garnish with almonds, pistachios, and desiccated coconut.
How To Make Suji Ka Tukri Halwa
Preparation of Sugar Syrup: In a pan, add granulated sugar, water, rose water, and green cardamom. Simmer on medium heat to make a semi-thick syrup.
Roast Semolina: In another pan, add clarified butter (ghee) and heat it up. Add sooji and roast on low heat until it shows to change color.
Assembling: As the semolina (suji) starts to change color then add hot sugar syrup and quickly stir to mix well. (Sugar syrup will add sweetness and work as a binding agent to make sooji blocks). Don't cook for long! Just mix it well and cook for few seconds.
Prepare the Mold: Grease the mold with oil. Place the hot suji in mold and evenly set it using a spoon or spatula otherwise, it will be hard and become difficult to set.
Garnish with desiccated coconuts and pistachios.
Again set with the spoon. (Watch video recipe to follow the steps)
Rest it for 5 minutes. Cut into desired slices. Again rest it a few minutes to get hard. Take the slices out and serve!
Delicious "Sooji Halwa" is ready to eat! Serve it to your family and friends, especially the kids. They will love it and surely will finish in no time.
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How to Store
Suji ki katli can be stored in dry form in an air container for 01 month. Make sure to keep a cool place. Don't store for a long period as it doesn't carry food preservatives.
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Pakistani Suji Ka Tukri Halwa
- 1.5 cups Semolina (Suji)
- 1.5 tablespoon Clarified butter (Ghee)
- ½ cup Sugar
- 1 cup Water
- ½ teaspoon Rose Water
- 4 Green Cardamom
- Desiccated Coconut – For Garnishing
- Pistachios For Garnishing
- Preparation of Sugar Syrup: In a pan, add sugar, water, rose water and green cardamoms and make a semi thick syrup on medium flame.
- In another pan, add clarified butter (ghee) and heat it up.
- Add semolina (sooji) in ghee and roast it for few minutes on low flame
- As the sooji starts changing colour and gets aromatic.
- Add hot sugar syrup and stir continuously. (Sugar syrup will add sweetness and work as a binding agent to make sooji blocks).
- Grease the mould with oil.
- Place the halwa in the mould.
- Immediately set it using a spoon or spatula otherwise it will be hard and become difficult to set.
- Garnish with desiccated coconuts and pistachios.
- Again set with the spoon. (Watch video recipe to follow the steps)
- Rest it for 5 minutes.
- Cut into desired slices.
- Again rest it a few minutes to get hard.
- Take the slices out and serve!
- Only use ghee to make perfect semolina bars.
- Don't use oil or butter to make this recipe.
- Monitor the quantity of sugar syrup while adding in semolina. Quickly stir after adding sugar syrup.
- Don't cook for a long time after adding sugar syrup otherwise, the halwa will become soft and in the form of katli it may break.