SHEERO |SOOJI KA HALWA
Sheero |Sooji Ka Halwa is a popular Indian sweet or dessert made from semolina, saffron, cardamom and ghee. Absolutely delicious, melt in the mouth and comforting mithai, it is generally prepared for festivals and happy occasions.
Ingredients
- ½ cup semolina
- 1½ cups warm milk
- ⅓ cup sugar
- 2 tbsp almond slivers
- 2 tbsp pistachio slivers
- ½ tsp cardamom powder
- ⅛ tsp saffron
- ¼ -⅓ cup ghee
- 2 tbsp raisins
Instructions
- Heat milk in a pan till it becomes hot. Add sugar, cardamom powder and saffron. Keep the milk hot by leaving it on very low heat till the semolina gets roasted.
- Heat ghee in a pan over low heat.
- Add the semolina and roast it in the ghee till it turns brownish in colour. Stir it constantly to avoid the semolina from getting burnt. This takes about 10 minutes over low heat. Do not roast the semolina over high heat.
- Make sure you roast the semolina well. If you leave it white, it will taste raw. For the melt in the mouth kind of sheero you have to roast the semolina properly.
- Add the raisins and stir fry till they plump up.
- Add the hot milk mixture little by little. Be careful when you add the milk as it will splatter and hot steam will come out.
- Stir the mixture till it becomes like a soft paste and comes away from the sides of the pan.
- Take the pan off the heat.
- Add some almond and pistachio slivers or chopped. Leave some for garnishing.
- Garnish with the pistachio and almond flakes and serve piping hot.
Notes
- I prefer to use slightly coarse semolina for this recipe to give a more grainy texture. But when not available, I use fine semolina.
- If you cook the sheero ahead and it becomes slightly hard, add a bit of milk when you heat it up.
- Add or omit raisins according to your preference. I love to have a bit more in mine.
- I find ⅓ cup sugar just right. Add ½ cup if you like sweeter shiro.