Step-by-Step Instructions

1. 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).

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.