Suji Ki Katli
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.
Print
Pin
Servings: 5 Persons
Ingredients
- 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.