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    Home » Recipes » Dessert

    My Gramdma's Suji Ki Tukdi

    Published: May 17, 2021 · Modified: Nov 20, 2024 by Izzah Khan · 1 Comment

    Jump to Recipe

    Suji ki Tukdi or Suji Katli is a candy made with semolina that is chewy with a light crunch to it. It's prepared by combining sugar syrup with roasted semolina (suji) and chopped nuts and coconut that give it a distinct flavor.

    Semolina candy made with suji and sugar syrup
    Semolina candy made with suji and sugar syrup

    Suji Tukdi/Katli

    Izzah Khan
    Suji Tukdi or Katli is a candy made with roasted suji (semolina) that is combined with sugar syrup. Cut into diamonds, Suji Tukri are perfect little bites to sweeten up after any meal.
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Indian, Pakistani
    Servings 8

    Ingredients
      

    Roasted Semolina

    • ¼ cup ghee or butter
    • 1 cup fine semolina (suji)
    • ¼ cup chopped nuts and toasted coconuts coconuts are important for the right flavor but you can use any nuts you like

    Sugar Syrup

    • 2 teaspoon ghee or butter
    • ⅔ cup sugar
    • ¼ teaspoon cardamom powder
    • ¼ teaspoon rosewater
    • ⅛ teaspoon yellow food color powder colors are recommended

    Instructions
     

    • Melt ghee/butter in a pan and roast suji on low heat for 20 mins or until it smells nutty and turns light brown then add the nuts and turn off the stove.
    • Once Suji has roasted, in a separate saucepan, dissolve sugar in water + cardamom powder and let it come to a boil till it reaches just about a one-thread consistency (this will happen VERY quickly once the syrup comes to a boil.) Once it starts to boil, add rosewater and yellow food color. Let the syrup continue to boil for no more than 10 seconds and then pour into the suji.
    • If you are letting the suji set in the same pan, then quickly work to flatten it and smooth the top with the help of a rubber or wooden spatula. If you are using another serving tray, you will have to work VERY fast. As soon as you pour in the syrup, quickly mix it with the suji and then dump into the serving tray and flatten quickly.
    • Top with more nuts and press gently. The suji will have already firmed up. If its still a bit wet, don't worry. It will set in the next 20 mins. Score the suji all the way through by running perpendicular lines in the shape of diamonds.
    • Once fully set, slice a spatula under them and separate the Suji Tukdi very gently.

    Notes

    • I find that for Suji Tukdi, a wooden spatula is best but you can also use a silicone spatula.
    • Make sure you DO NOT boil the syrup for too long because a thicker syrup will harden the tukdiyaan and make them tougher to bite into. Of course if you want a crunchy candy, then by all means you can boil the syrup up to two-thread consistency which would be more or less the soft to hard ball stage.

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      Recipe Rating




    1. Rabya

      August 10, 2022 at 12:10 pm

      Hi, there is no mention of water in the sugar syrup. Can you please share the quantity of water. Thanks

      Reply

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    Hi, I'm Izza!

    I’m a Program Manager in Big Tech and the creator of this blog. My recipes are tried and true dishes inspired by my Pakistani roots and frequent travels. I live in Los Angeles with my husband and occasionally do private dinners.

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