Suji ki katli is the best halwa recipe in dry category. Many people know it jama howa halwa or simply dry rava halwa. Here is the grandma's recipe that she used to make katli halwa on special occasions. Roasted semolina cooked with sugar syrup to make perfect suji ki katli.
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Today, we are making Suji ki katli, a special recipe in Halwa category that people love to eat. Most of the mothers in central Asia recommend feeding suji in a different format to their kids as it's healthy and yummy and kids can easily eat it.
About Suji Ki Katli
It's a dry form of suji halwa famous as katli. Suji halwa is cooked with concentrated sugar syrup with the flavor of green cardamom and then added with roasted semolina to form a hard base then cut into a diagonal shape known as Katli.
In the Muslim fraternity, people love to make it to holy events like 'Shabe Barat' and Shab-e-Meraj. It's simple, easy, and tasty in terms of taste. As we prepare in dry form so you can also keep it outside for 4 to 5 days in cool weather otherwise you can keep it in the fridge for a week.
Suji Halwa is prepared in a different style but in this form, as it's dry and has a diagonal shape it's easy to eat. You can also place it in the kid's lunch box to serve during school time.
Suji/semolina improves B-complex vitamins which include folate and thiamin also increase energy level. It is also packed with selenium and iron.
Join me, in my kitchen and prepare this mouthwatering 'Suji katli' recipe.
Ingredients
Ingredients:
Water - ½ liter
Sugar - 1 Cup
Kewra Essence - ½ Tsp
Green Cardamom - 5-6 (seeds/powder)
Semolina / Suji - 1 -½ Cups
Desi Ghee - 1 Tbsp
Almonds, Dessicated Coconuts, Raisins
How To Make Suji Ki Katli
Prepare Sugar Syrup
To prepare nice sticky sugar syrup to bind the suji;
- We need 1 cup of water and 1 cup of sugar mix it together.
- Add a few drops of kewra essence
- Also, add Green cardamom seeds or powder to add aroma and flavor in the syrup.
- Boil it for about 10 mins on medium heat.
- Keep boiling until you get nice textured or sticky syrup. You can check the stickiness with your fingers. (Make sure to keep it cool before checking as sugar syrup can hurt you due to high temperature)
- As you get the desired stickiness keep it on a stove on very low heat.
Suji Preparation
- Take a pan and add butter/desi ghee in it to get heated.
- As it gets hot add Green cardamom powder and fry for few seconds.
- Now add Suji and toast it in butter on low heat.
- As the suji becomes aromatic and changes its color you can add the hot sugar syrup to make a nice bounding.
- Keep stirring during this process.
- Now add dry nuts and desiccated or sliced coconut to mix in the suji.
- After 2 to 3 mins pour the suji mixture on a plate. (Make sure to place an oil layered on the plate surface).
- Now spread it out evenly on a plate and keep on aside for 15 mins so the mixture dries up and evenly gets the binding texture.
- Now Suji halwa is ready only need to cut it in the form of 'katli' so take a knife and sliced it in a diagonal shape or whatever shape that you like.
- After 5 mins you can serve it.
Suji ki Katli also called dry Rava halwa that's simple and easy to prepare and keep it for a long time to serve. You can prepare this healthy sweet recipe at your events and for your kids to keep them energized.
Suji Ki Katli (Video)
Preparation time: 20 mins | Difficulty: Beginners |
Recipe Language: Urdu/Hindi | Serving: 3-4 persons
Quick Tips
- Avoid overcooking the suji. Roast on low flame as it becomes aromatic.
- Make concentrated sugar syrup. Check the consistency with your fingers. It needs to stick with fingers. If it's not then cook it more. (Carefully do this step as the hot sugar syrup is dangerous)
- Quickly stir the semolina while adding sugar syrup on high flame.
- Don't cook the semolina with sugar for a long time as it becomes soggy.
- Quickly place the hot semolina on flat platter to get a nice cut.
- Don't make katli when it's hot. Cool down the temperature to 80% then cut the nice katli.
- Give it time to get hard at room temperature.
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Suji Ki Katli
Materials
- ½ liter Water
- 1 cup Sugar
- ½ teaspoon Kewra Essence
- 6 pods Green Cardamom seeds/powder
- 1.5 cups Semolina / Suji
- 1 tablespoon Desi Ghee
- Almonds Dessicated Coconuts, Raisins
Instructions
Prepare Sugar Syrup
- To prepare nice sticky sugar syrup to bind the suji;
- We need 1 cup of water and 1 cup of sugar mix it together.
- Add a few drops of kewra essence
- Also, add Green cardamom seeds or powder to add aroma and flavor in the syrup.
- Boil it for about 10 mins on medium heat.
- Keep boiling until you get nice textured or sticky syrup. You can check the stickiness with your fingers. (Make sure to keep it cool before checking as sugar syrup can hurt you due to high temperature)
- As you get the desired stickiness keep it on a stove on very low heat.
Suji Preparation
- Take a pan and add butter/desi ghee in it to get heated.
- As it gets hot add Green cardamom powder and fry for few seconds.
- Now add Suji and toast it in butter on low heat.
Video
Notes
- Avoid overcooking the suji. Roast on low flame as it becomes aromatic.
- Make concentrated sugar syrup. Check the consistency with your fingers. It needs to stick with fingers. If it's not then cook it more. (Carefully do this step as the hot sugar syrup is dangerous)
- Quickly stir the semolina while adding sugar syrup on high flame.
- Don't cook the semolina with sugar for a long time as it becomes soggy.
- Quickly place the hot semolina in flat platter to get a nice cut.
- Don't make katli when it's hot. Cool down the temperature to 80% then cut the nice katli.
- Give it time to get hard at room temperature.
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