Satyendra Suji

Recipe – Nolen Gurer Sujir Barfi

Recipe Innovated by Ms. Sananda Bhattacharyya


  • Satyendra Sooji- 1cup
  • Date Plum Jaggery – 1 cup
  • Clarified Butter (Ghee)- 4 tbsp
  • Fennel seeds (Saunf) – 1 tbsp
  • Cashew – 10 pcs
  • Raisin- 10 pcs
  • Bay leaves -1/2 piece
  • Water – 1 cup
  • Cardamom-2-3 pcs

For Garnishing:

  • Almond cut into small thin slices- ½ Cup
  • Grated Mawa- 1 tbsp


  1. Heat 4tbsp Clarified Butter (Ghee) in a pan
  2. Add 1/2 piece Bay leaf in it
  3. Then add 1cup Satyendra Sooji into the pan
  4. Steer it until the raw smell goes and slightly colour changes
  5. Then add 1tbsp Fennel seeds (Saunf)
  6. After that add 1cup Water and 2-3pcs Cardamom in it and give it a good mix.
  7. Now add 1cup Date Plum Jaggery and whisk them thoroughly
  8. Cover the pan for a while and let the mixture boil
  9. After 3 or 4 minutes open the lead and add Cashews and Raisins in it
  10. Now switch off the flame and let the mixture cool down
  11. Grease a clean plate with little Clarified Butter (Ghee)
  12. Now put down the mixture in the greased plate
  13. Finally cut the mixture into small square shaped pieces with a knife and garnished with grated Almonds and Mawa.

Recipe – Suji Ka Halwa

Ingredients :
* 1/2 Cup of Suji
* 1/2 Cup of Sugar
* 1 Cup Ghee
* 100gm. Blanched almond, cut into silver
* 30gm. GreenRaisins, Soaked and Drained
* 50gm. Unsalted Pista nuts
* seeds from 8 green cardamoms
* 1/2 tsp. ground cardamom


  1. Boil sugar, few cardamom’s seed in water for 5 minutes.
  2. Heat ghee in a heavy based pan add cardamom seeds.Stirring all the time, fry these for few minutes and add the suji and stirring all the time fry on medium heat for 5-8 minutes untill it is brown in color and ghee leave the side of the pan.
  3. Add the syrup and ground cardamom. Stir well, cover with a tight fitting lid and cook for 10 to 15 minutes until nearly all the water has evaporated.
  4. Heat 2 Tablespoons of ghee in a frying pan and fry the nuts. Add the fried nuts to the halwa and mix well.
  5. Serve Hot.