Suji Ki Katlian

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semolina (suji) 1/2 kg.

sugar ½ kg.

desiccated coconut 1 cup

water 1 cup

big cardamom (grind the seeds) 3

banaspati ½ cup


1. In a pot, mix sugar with water and cook on medium heat for 10-12 minutes to make a thick syrup.

2. In a wok, heat 1/4 banaspati on medium heat for 3-4 minutes. Add semolina and stir well on low heat until fragrant.

3. Stir the semolina on a slightly high heat. While stirring, add coconut, sugar syrup, ground cardamom seeds and the remaining banaspati. Stir for a few more minutes and remove the heat

4. Brush 1-2 tbs. of banaspati on a tray and dish out the semolina. Cool, cut into pieces, garnish and serve.

Bon Appetit!

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