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Pakistani Suji Ka Tukri Halwa Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Cuisine Pakistani
Servings 5
Calories 300 kcal

Ingredients
  

  • 1.5 cups Semolina (suji)
  • 1.5 tbsp Ghee or Clarified Butter
  • ½  cup Sugar
  • 1 cup Water
  • ½ tsp Rose Water
  • 4 Green Cardamom

For Garnishing:

  • Desiccated Coconut For Garnishing
  • Pistachios 

Instructions
 

Prepare 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 (suji) in ghee and roast it for few minutes on low flame
  • As the suji starts changing color 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. Rest it for 5 minutes.
  • Cut into desired slices. Again rest it a few minutes to get hard. Take the slices out and serve.

Note:

  • 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.