Suji Katli Recipe - Yummy Traditional

Suji Katli Recipe


suji-ki-katli-with-step-by-step-photos

Suji ki katli | Semolina Dessert || How to Make Suji katli Recipe with step-by-step photos

Suji Katli is an easy and quick traditional dessert with a bit of hard chew, sweetest and delicious taste, this recipe is prepared with roasted semolina, ghee, and sugar along with some dry fruits, Suji ki katli is a sweet tasty recipe. 

This is a special recipe for the great event of Muslim Shab-e-Barat. Its yummy sweet & cracker pieces of semolina are a special gift of Pakistani cuisine.No festival or special occasion is complete without sweets in Pakistan and when these sweets are made at home they increase the level of joy. 
                 


In the holy month of Shaban, many sweets are made at homes in our country. One of them is Suji ki Katli i.e semolina, ghee, dry fruits, and sugar for making instant and yummy suji ki katli, Basically, suji ki katli is sweet like candy and has a fudge-like consistency.it is then flavored with cardamom and garnished with nuts. Suji ki katli can be served any time of the day as a sweet dish or refreshment

I love to eat this dessert regardless of this it contained high calories, and my thinking is that no harm to having it at special events or sometimes as desired, so let’s begin 

Tips:
  1. Don’t cook over high flame semolina gets darks quickly
  2. Do hurry while you are shifting the semolina mixture on the tray otherwise, it becomes hard and will not be able to cut perfectly
  3. You can use pure ghee and as desired dry fruits
  4. Make sure to use fine semolina in this recipe. If you don’t have a fine one then grind a little coarse semolina and make it fine
  5. Also, use sugar syrup to make it just because it is a quick kind of recipe and if you use whole sugar then it will take time in melting and your mixture can burn.
                                                

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suji katli


Firstly in a saucepan add water and sugar and bring it to a boil on a high flame, Stir to mix well and cook on low flame until sugar is dissolved, and keep continue cooking until the syrup becomes 2-string syrup. Remove from flame and set aside, sugar syrup is ready                   


cook-the-sugar-syrup


Meanwhile, brush on the tray with some melted ghee

grease-the-tray-with-ghee


Heat ghee in a heavy large pan


heat-the-ghee

Put green cardamom, clove, and cinnamon stick let them crackle
                          
let-whole-spices-crackle


Then add semolina and stir to mix well on low-medium flame 

                                              
add-semolina-in-pan


Roast the semolina until turns lightly golden in color
                                 
roast-the-semolina-until-brown
                             
Now reduce the flame to very low then add coconut powder and raisins stir to combine them well
                       


Add hot syrup and kewra essence to the semolina and stir to combine rapidly over a medium-low flame_When you see the mixture is gathered leave the bottom surface
                              
add-sugar-syrup-to-the-suji
 
Shift the mixture immediately on the tray, spread evenly using a spatula, and make cuts while halwa is hot
                               

Garnish with almonds and pistachios decorate with edible silver foil and leave it for an hour       



Transfer to the serving plate 

                                                  
suji-ki-katli-is-ready


It can be stored in an airtight jar for weeks or a month 
                                 
katli-can-be-stored





Suji ki katli is an easy and quick traditional dessert with a bit of hard chew, sweetest and delicious taste, this recipe is prepared with roasted semolina and ghee 

Ingredients:
  1. 250g, semolina (sieved)
  2. 200g, sugar or to taste
  3. 200g,ghee/desi ghee
  4. 100g, coconut powder
  5. 1 tbsp, raisin
  6. 1 tbsp, coconut Juline slices for garnishing
  7. 1 tbsp, almond coarsely crushed
  8. 1 tsp, pistachio crushed 
  9. 2, green cardamom
  10. 1,clove
  11. 1/2 inch, cinnamon stick
  12. 2 drops, kewra essence
  13. 225 ml, of water for making sheer    
How to make the Suji Katli?
  1. Firstly in a saucepan add water and sugar and bring it to a boil on a high flame
  2. Stir to mix well and cook on low flame until sugar is dissolved keep continue to cook until the syrup becomes 2-string syrup
  3. Remove from flame and set aside
  4. Sugar syrup is ready            
  5. Meanwhile, brush on the tray with some melted ghee
  6. Heat ghee in a heavy large pan
  7. Put green cardamom, clove, and cinnamon stick let them crackle
  8. Then add semolina and stir to mix well on low-medium flame 
  9. Roast the semolina until turns lightly golden in color
  10. Now reduce the flame to very low then add coconut powder and raisins stir to combine them well
  11. Add hot syrup and kewra essence to the semolina and stir to combine rapidly over a medium-low flame
  12. When you see the mixture is gathered and leave the bottom surface
  13. Shift the mixture immediately on the tray, spread evenly using a spatula, and make cuts while halwa is hot
  14. Garnish with almonds and pistachios decorate with edible silver foil and leave it for an hour
  15. Transfer to the serving plate 
  16. It can be stored in an airtight jar for weeks or a month 
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