Suji Barfi/Semolina Cake
Holi is popularly known as the Indian "festival of spring", the "festival of colours", is celebrated predominantly in India. The festival signifies the victory of good over evil. And celebrates the arrival of spring, the end of winter, and for many a festive day to meet others, forgive mistakes, and repair broken relationships.
Servings: 20 yield(s)
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Ingredients
  • 1/4 cup Ghee ((Clarified Butter))
  • 1 cup Semolina/Suji
  • 2 cup Water
  • 2 tbsp Cashew Powder (Optional)
  • 2 tbsp Almond Powder (Optional)
  • 2 tbsp Chironji (it is a nut primarily used in Indian cuisine, it's botanical name is Buchanania Lanzan.)
  • 2 tbsp Dessicated Coconut (Optional)
  • 1 tsp Coconuts Falkes (Optional)
  • 1/2 cup Sugar
  • 1 tsp poppy seeds (Optional)
Instructions
  1. Heat ghee or butter in a pan.
  2. Add semolina and roast until fragrant and light brown.
  3. Add cashew powder, almond powder, desiccated coconut. Mix well.
  4. Add chironji or finely chopped nuts.
  5. Add hot water and mix well. Keep stirring until the water is absorbed by semolina. Note: This will give your arms a good workout 😊
  6. Add sugar and keep stirring until the sugar melts and is incorporated in the mixture.
  7. Turn off the heat and let it cool slightly.
  8. Grease a 12 X 6 (at least 2-3 inch high) baking tray with ghee or butter, sprinkle some desiccated coconut (this will help later while taking out the pieces). And spread the mixture evenly in this tray. Press gently with a flat spatula to create an even top surface, if needed.
  9. Garnish with coconut flakes, chopped nuts, poppy seeds.
  10. Let it cool for two (2) hours at room temperature. It sets a little after cooling.
  11. Once completely cold, If you prefer a softer/slightly gooey consistency, cut into pieces at this stage and serve.
  12. For slightly firmer bites, keep the tray in refrigerator and let it set for 4-5 hours.
  13. Cut into desirables shapes. Move pieces to a different tray lined with butter paper and refrigerate for another hour or so.
Recipe Notes

  • Tip: Color desiccated coconut with food coloring and use it for garnishing to give bites a colorful touch.
  • If after adding the semolina mix is not setting well after cooling (has a very gooey consistency), add more desiccated coconut or cashew powder to dry it up.
  • Adding nuts and coconut is completely optional and can be skipped if desired.
  • Since Semolina is made from wheat, it is not gluten free. I have seen some brands selling gluten free semolina but have never tried one for myself.