Suji Tukri Recipe

Suji Tukri | Suji Ka Tukri Halwa || How to Make Suji Ka Tukri Wala Halwa Recipe with step-by-step photos 

Suji Tukri is a bit hard sweetest semolina dessert made with a few ingredients such as semolina, sugar syrup, nuts, and ghee a very quick and easy dessert to make and takes 15 minutes. It can be stored in an airtight jar for up to a month. Usually, this type of dessert is prepared at Shab-e-Barat in Pakistan.

But I made it in Ramadan for those people just like me who find it very hard to have something, or don’t feel like eating anything in the sehri, at least the first couple of weeks in Ramadan's heart doesn’t incline towards the food.

This is the reason this idea suddenly came into my mind to make suji Turki for sehri that even remains good 1-2 pieces of suji tukri with the hot tea is enough for the day,y with high calories, in turn, will feel satisfied from hunger for a long time.

                                 

I have shared another version of Suji Tukri in my initial post. Let’s begin. 

For more dessert recipes:

Creamy custard trifle

Raw mango squash

Suji halwa

Rice kheer

Shahi tukda

If you have tried this Sauji Tukri recipe, don’t forget to rate it. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube          

                                                                   

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

Tips for Perfect Suji tukri:

1. To make crisp and perfect suji tukr, the sugar will have to be thick
2. One thread or two, but thick sugar syrup doesn't need to make your tukri crisp and kadak 
3. The sugar quantity is to keep half of the semolina, and the water ratio should be half of the sugar 
4. The ghee ratio should be 1/4 of the semolina
5. After adding sugar syrup, rapidly stir the spoon and quickly transfer the semolina mixture to the greased tray, and then spread it over the dish.
6. Otherwise, they become hard.                            

To make this suji tukri, first chop the nuts.s 

                           

Cut the coconut into slices.

                       

Take a round-shaped tray or dish and apply some ghee with the help of a brush. 

                               

Sprinkle some nuts, raisins, coconut, and coconut powder. Set aside until required.

                   

Take a saucepan and put sugar in the water.

                                  

First, bring it to a boil on medium-high flame and keep on stirring until the sugar is dissolved.

                     

Lower the flame to low and further cook until the syrup drops start to be long and thick.

                                    

Leave the sugar syrup over the stove on a very low flame.

     

Heat the ghee in the pot.

                    

Add semolina to the ghee and start roasting suji (semolina) with the ghee on medium-low heat.

                     

Keep roasting for around 10 minutes. 

                       

Till turns to light brown, and an aroma arises.

Pour sugar syrup along with dry fruits.

                       

When you see the mixture is gathered, leave the bottom surface.                    

Shift the mixture immediately and transfer it to the greased tray or dish.

                                   

And spread evenly using a spatula.

                        

Make cuts while the halwa is hot, Garnish with the almonds, pistachio, and coconut powder_And leave in an airy place for 2-3 hours until dry out

           

  

Suji tukri is ready

                      

   

You can store it in an airtight jar for a month.

                     

         

Bakery Style Zeera Biscuits Recipe

Zeera Biscuits | Jeera Biscuits || How to Make Jeera Cookies with step-by-step photos and video.....

Zeera Biscuits are ideal for tea time little sweet and a little salty. I love to dip them in my chai, so yummy. These biscuits are very different from cookies. Biscuits are supposed to be crunchy and crispy, while cookies are soft, flaky, and chewy.y

In Pakistan, we mostly call it a biscuit, not cookies. Anyhow, these biscuits are great with tea, so I made them crispy and baked them for a longer time. I baked till the edges were nicely golden brown in colour.

If you are not like crispy biscuits, bake them for ashorters time

I didn’t sprinkle cumin on top, because I don’t like too much cumin in biscuits, but if you are a fan of more cumin in biscuits, you can sprinkle it at the time of cutting cookies

                         

My Latest Video Zeera Biscuit:

Though I have tried many times before to bake this biscuit, they never tasted the way Iwanted themt to, but now Alhamdulillah I have achieved the goal of the authentic bakery biscuit taste. 

The next goal is a mine of another biscuit that we call here anda biscuit, the most popular biscuit of bakeries in Pakistan. Zeera biscuit to make, so try these out and assure you won’t be disappointed.d

                   

Tips:

All baking ingredients should be at room temperature.

 

I used one egg in the recipe, but if you are vegan or vegetarian, you can skip the egg and use room temperature milk when kneading the dough if needed.

 

To enhance the flavor of the zeera biscuits, lightly roast the cumin seeds for 30 seconds.

 

Using melted butter reduces the risk of the egg curdling after it has been added to the creamed butter and sugar.

 

For baking, a rough pateela can be used. Preheat the oven and bake the biscuits for 25-30 minutes. 

 

First, bake them on medium-high heat for five minutes, then reduce the heat to low and continue baking on low-medium heat until the edges are browned.

If you have tried this Zeera Biscuits Recipe,e then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube   

                                   

                              

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                                          

In a mixing bowl, add butter and powdered sugar.r

               

And whisk them with a hand whisk or hand beater until they turn to a creamy texture.

                            

Put the egg in the bowl and whisk it together with a light hand to prevent curdling the egg.  

             

Sift the flour with baking powder and salt. Batter in two portions. I added directly, with the first portion, add cumin seeds and mix with a spatula. 

         

Then add the second flour portion and mix with your hand until it comes together in the form of dough.

            

It will look a bit sticky. Keep it in the refrigerator for 30 minutes to set 

                       

Spread the sheet on the working surface and place the biscuit dough. 

And cover with other plastic, press it with the help of a rolling pin till it becomes a round disc shape, and keep it 1/4 inch thick.k

Cut into different shapes using a cookie cutter

                               

I cut them into small round cookies. 

              

Place the cookies in a baking tray and press each biscuit with a fork.k

                 

Then bake at 180 c for 20-25 minutes or until the edges get brown in colour.

                        

Zeera biscuit is ready to serve with tea.

               

Curry Masala Powder Recipe

Curry Masala Powder | Homemade Curry Powder || How to Make Curry Spice with step-by-step photos... 

Curry Spice is an easy-to-prepare curry powder at home, a blend of strongly flavored spices popular in Pakistani cooking that are ground into a finely powdered substance. A basic curry powder blend may consist of an assortment of spices such as cinnamon, cumin, chiles, cloves, ginger, turmeric, coriander, and pepper.

Curry powder is a blend of spices that come together to give a warm and robust flavor to whatever dish it is used in. While traditional Pakistani curry powders are mixed from whole spices as needed for cooking, our simple homemade curry powder is an easy way to have instant access to curry powder, using spices that you probably already have in your pantry.

               

There are numerous curry powder recipes with a wide variety of ingredients. Curry powders that are made at home are often created from a list of spices for ingredients that have a taste desired by the person creating the powder. 

Curries made with powder are used to season poultry, lamb, beef, chicken, mutton, and a variety of vegetables such as peas, cauliflower, onions, and potatoes. Curry powder should be stored in airtight containers to help preserve the flavor.

                                

What is curry powder?

Curry powder is a spice mix that is used widely in Pakistani cooking.

Spice blends have been prominent in cooking for ages. And while it’s easy for Westerners to think of “curry” as a dish or spice with one characteristic flavor, at its most basic, curry powder is simply a mixture of spices.

You won’t find a single “curry powder” in Pakistan. Rather, you’ll find many varieties of curry powders depending on what dish you are looking to make.

                       

If you have tried this Curry Masala Powder, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook 

Instagram

Pinterest

Youtube

                       

                                                         

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                                     

Heat the skillet/pan and dry roast whole spices one by one. First, dry roast chana dal and bay leaf together on low heat for 2-3 minutes.s

                             

Dry roast red whole chilies, cinnamon stick, cloves, and green and black cardamoms on low flame for 2 minutes until aroma arises 

         

N, ow dry roast coriander seeds and peppercorns and dry roast them on a low flame for 2 minutes
              

At the end, dry roast cumin and fennel seeds along with dry turmeric on a low flame for a minute

                                             

Place all roasted and dried whole spices on the plate.

                                 

                                                     

Put the roasted whole spice in the grinder jar

                                       

Grind them together in the grinding jar till they turn into a fine powder. 

                                                       

Transfer to the bowl or plate and mix the powdered spices with the roasted ground spices.

                

Stir to combine well until everything is incorporated 

                               

Transfer to the jar/bottle.

                                      

It can be stored in an airtight jar or containfor er at least a month.