Sooji ka Tukdi Halwa (Semolina Fudge)

Step 1: Prepare the Sugar Syrup

In a pan, add 1 cup of water and 1 1/2 cups of sugar. Mix well until the sugar dissolves completely. Bring the mixture to a boil and cook on medium flame for 3-4 minutes until the sugar syrup thickens and forms a thin string consistency (one-thread consistency).

Step 2: Add Flavorings to Syrup

Once the syrup has thickened, add 1 teaspoon of green cardamom powder and 1 teaspoon of kewra water (or 2-3 drops of kewra essence). Mix thoroughly. Set the syrup aside.

Step 3: Roast the Semolina

In a separate pan, add 1/2 cup of desi ghee or banaspati ghee. Once the ghee is slightly warm, add 3 cups of semolina. Cook on a low to medium flame for 12-14 minutes, stirring continuously, until the semolina becomes fragrant and changes to a light golden color. Ensure it doesn't burn.

Step 4: Combine Semolina and Syrup

Reduce the flame to very low. Carefully pour the prepared sugar syrup into the roasted semolina. Mix quickly and thoroughly to combine.

Step 5: Add Nuts and Cook

Add some of the chopped almonds, pistachios, coconut, and raisins to the halwa mixture. Mix well and continue to cook on a slow flame for 2-3 minutes, or until the halwa starts to leave the sides of the pan and gathers in the center.

Step 6: Set the Halwa

Quickly transfer the hot halwa mixture into a ghee-greased pan or tray. Spread it evenly using a flat spoon or spatula. Immediately sprinkle the remaining chopped almonds, pistachios, coconut, and raisins on top. Gently press the nuts into the halwa with a spatula to ensure they stick.

Step 7: Cool and Cut

Allow the halwa to cool and set for 10-15 minutes. While still warm, use a knife to cut the halwa into desired shapes (e.g., squares or diamonds). Let it set completely for 3-4 hours or overnight at room temperature for best results.

Step 8: Serve

Once fully set, re-cut along the pre-made lines if necessary and carefully remove the pieces. Serve the delicious Sooji ka Tukdi Halwa.

• Using desi ghee (clarified butter) enhances the taste and health benefits of the halwa.

• Roast the semolina on a low to medium flame with continuous stirring to prevent burning and ensure even cooking.

• Cut the halwa into pieces while it is still warm; once it cools and sets completely, it will be difficult to cut.

• This halwa can be stored in an airtight container for 2-3 months, and its flavor improves with age.

• Sooji ki Barfi

• Kadak Sooji ka Halwa

• Sooji ka Katli Halwa