Ingredients

- 250 g. suji (semolina)
- 250 g. sugar
- 150 g. ghee
- 6-8 cardamom

Doodhi is an extract juice of Suji or semolina.
To make doodhi, put Suji in a small saucepan add sufficient water and soak for at least 3 hours.
Wet a large  piece of muslin and tie it securely over the top of a small bowl.  
Place small amount of soaked suji on the wet muslin, pour little water at a time and rub vigorously with your palm and fist. Extract all juice and discard the residue, (phok).
Place this juice (doodhi) at room temperature for several hours or until the thick milk settle down at the bottom of the pan and clear water floats on the top. Carefully Drain off the clear water from the top.
1. Put sugar, half cup of water, ghee and cardamoms in a karahi or heavy based sauce pan.
2. Stirring constantly cook over low heat until a thick and light brown syrup is formed. Stand well back, in case of spluttering, and pour immediately the juice (doodhi).
3. Stirring constantly fry (bhuna) till ghee float on the top.
4. Garnish with melon seeds, grated Coconut, Pistachio and almonds. Serve hot.
Can be stored in refrigerator for a month. 
Origin of this recipe is Kalabagh district Mianwali.
This delicious dish is used in Mianwali, lakki Marwat, Bannu, kohat, Karak and Attock districts
of Pakistan.
Doodhi ka halwa can serve as a breakfast and as a sweet dish with meal.
Try this halwa with poori and green tea.

 Ingredients : 500 grams besan (gram flour), sieved , 200 grams yogurt , 1 teaspoon cumin seeds, zeera , 2 teaspoon chilli powder , 1 teaspoon turmeric (haldi) , As per taste salt , 1 teaspoon ginger paste , 1 teaspoon garlic , * For Gravy / curry : 1 large Onions , 1 teaspoon coriander powder , 2 teaspoon chili powder (to taste) , 1 teaspoon turmeric , As per taste salt , 1 teaspoon ginger (crushed) , 1 teaspoon garlic (crushed) , 1/2 teaspoon maithi , 100 grams plain yogurt. Instructions : 1. Mix dahi, besan, cumin, chilli powder, turmeric, salt, ginger and garlic in a saucepan. Add 3 glasses of water and stir well. Stirring all the time, cook over medium heat until the mixture is very thick and all the water has evaporated. Pour the mixture in greased tray and leave it to cool down. As soon as the khandvi begins to set, cut it into squares. 2. For the gravy, heat oil in a heavy based saucepan. Add the onions, ginger and garlic. Stirring frequently, fry for 5-8 minutes until the mixture turns to a rich golde color. 3. Add chili powder, turmeric, salt, green chili, coriander powder and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for few more minutes. Then add dahi. Still stirring frequently, fry the onion mixture for about 5-8 minutes, add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate. 4. Carefully place the khandvi squares in curry. Add methi and garam masala and stir carefully. Reduce the heat, cover and allow to cook for about 10-12 minutes. Add coriander leaves, green chilies and lemon juice. 5. Serve with Nan, Roti or plain boiled rice. * Serves 6 people.* Preparation Time: 20 minutes. Cooking Time: 30 minutes.