Pakistani Suji Ka Tukri Halwa
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.
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Servings: 5 Persons
Calories: 286kcal
Ingredients
- 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
Instructions
- 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!
Video
Notes
- 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.
Nutrition
Serving: 50g | Calories: 286kcal