Step-by-Step Instructions

1. 1.Prepare Sugar Syrup

   Add 1 cup of water to a pan. Then add 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 single thread consistency. Add 1 tsp of green cardamom powder and 1 tsp of Kewra water. Mix well and set the syrup aside.

2. 2.Roast Semolina

   Before starting the halwa, grease a pan or tray with ghee and keep it ready for setting. In a separate pan, add 1/2 cup of desi ghee. Once the ghee is slightly warm, add 3 cups of semolina. Cook on low to medium flame for 12-14 minutes, stirring continuously, until the semolina is fragrant and changes to a light golden color. Ensure continuous stirring to prevent burning.

3. 3.Combine and Cook Halwa

   Reduce the flame to very low. Carefully pour the prepared sugar syrup into the roasted semolina and mix quickly. Add 2 tbsp each of chopped coconut, raisins, sliced almonds, and sliced pistachios. Mix well and cook on slow flame for 2-3 minutes, stirring continuously, until the halwa thickens and starts leaving the sides of the pan, coming together as a cohesive mass.

4. 4.Set the Halwa

   Quickly transfer the hot halwa into the greased pan/tray. Spread it evenly using a flat spoon or spatula to create a smooth surface. Garnish with the remaining pistachios, almonds, coconut, and raisins. Gently press the dry fruits into the halwa with a spatula to ensure they stick. Let it cool and set for 10-15 minutes.

5. 5.Cut and Serve

   While the halwa is still warm, cut it into desired shapes (e.g., squares, diamonds) using a knife. Allow it to set completely for 3-4 hours or overnight at room temperature. Once fully set, re-cut along the lines to easily remove the individual pieces. Serve the delicious Suji ka Tukdi Halwa.