Semolina Fudge, Suji Ki Tikki

Semolina Fudge, Suji Ki Tikki is one of the quickest to make but most indulgent of traditional South Asian sweets. There are many regional variations in the entire region, some add dried coconut flakes instead of sesame seeds, some add lots of crushed and whole nuts. Even savoury versions of this recipe are also made mixed with vegetables. The sweet Tikki is made for special occasions like weddings and religious festivals as well as a popular street food.

You can also experiment with different flavours in this fudge, like saffron and rose water or almond essence. My favourite way is making it with sesame seeds, that add crunch to it and lots of cardamom for flavour and aroma.

Toasting semolina and sesame seeds in ghee also adds amazingly to the taste and smell of Suji Ki Tikki. It gets done within 30 minutes, all you need now is a good cup of tea to go with the fudge.

1 cup water
3/4 cup brown sugar
1/2 cup ghee ( clarified butter) or olive oil
1 teaspoon green cardamom seeds, crushed
1 cup semolina
1/2 cup sesame seeds
1 cup dry milk

Heat water and brown sugar in a small sauce pan on medium heat. Keep simmering till the syrup is reduced and slightly thickened to one string consistency.

Heat oil in a frying pan, add cardamoms, semolina and sesame seeds. Fry them on medium heat for 8-10 minutes or till the mixture gets slightly golden in colour.

Meanwhile prepare a ceramic, stainless steel or glass dish for pouring in the fudge. Slightly grease the dish and set aside.

Add the sugar syrup and dry milk to the semolina pan. Mix everything briskly, and pour the hot mix into the prepared dish. Immediately cut into your desired shapes, squares or diamonds, with a pizza cutter or sharp knife as the fudge will begin to set very quickly.

Sprinkle with some more sesame seeds or nuts of your choice. Allow to set completely before serving. Or refrigerate for quicker setting.

Serves 9