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, and the sweetest and most 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 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 home 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 kali can be served any time of the day as a sweet dish or refreshment
I love to eat this dessert regardless of this it contains high calories, and my thinking is that no harm in having it at special events or sometimes as desired, so let’s begin
Tips:
- Don’t cook over high flame semolina gets darks quickly
- Do hurry while you are shifting the semolina mixture on the tray otherwise, it becomes hard and will not be able to cut perfectly
- You can use pure ghee and as desired dry fruits
- 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
- 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 to melt and your mixture can burn.
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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 continue cooking until the syrup becomes 2-string syrup. Remove from flame and set aside, sugar syrup is ready
Heat ghee in a heavy large pan
Then add semolina and stir to mix well on low-medium flame
Roast the semolina until turns lightly golden in color
Now reduce the flame to very low then add coconut powder and raisins and stir to combine them well
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
It can be stored in an airtight jar for weeks or a month
Suji Tukri is an easy and quick traditional dessert with
a bit of hard chew, the sweetest and most delicious taste, this recipe is prepared with
roasted semolina and ghee
Ingredients:
- 250g, semolina (sieved)
- 200g, sugar or to taste
- 200g, ghee/desi ghee
- 100g, coconut powder
- 1 tbsp, raisin
- 1 tbsp, coconut Juline slices for garnishing
- 1 tbsp, almond coarsely crushed
- 1 tsp, pistachio crushed
- 2, green cardamom
- 1, clove
- 1/2 inch, cinnamon stick
- 2 drops, of kewra essence
- 225 ml, of water for making sheer
How to make the 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 keep continue to cook until the syrup becomes 2-string syrup
- Remove from flame and set aside
- Sugar syrup is ready
- Meanwhile, brush on the tray with some melted ghee
- Heat ghee in a heavy large pan
- Put green cardamom, clove, and cinnamon sticks and let them crackle
- Then add semolina and stir to mix well on low-medium flame
- Roast the semolina until turns lightly golden in color
- Now reduce the flame to very low then add coconut powder and raisins and 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 and leave the bottom surface
- 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
- It can be stored in an airtight jar for weeks or a month
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