Suji Ka Halwa (Sheero)

Preparation and Cooking Time: 35-45 min.

Ingredients:

1 cup Suji Coarse (Semolina Coarse)

⅓ cup Ghee (Clarified Butter)

3 cups of Milk

½ cup Sugar

A Pinch of Saffron

1½ tsp Cardamom Powder

15 Cashew Nuts - Quartered

15 Almonds - Quartered

15 Pistachio-Halved

2 tbsp Raisins (Kishmish)

1 tbsp Flaked Almonds and Pistachios

Method:

1. Heat the milk in a pan until just about to boil; turn the flame off. Transfer the saffron to a small bowl, pour a tablespoon of hot milk over it to release the yellow colour, and set aside.

2. Meanwhile, melt the ghee in a large pan; once warm, fry the cashews, almonds, and pistachios for a minute or two, then remove them to a plate.

3. Then fry the raisins until they puff up, then remove them onto a plate.

4. In the same pan, add the suji and cook with a spatula, continually stirring on medium-low heat, until golden and fragrant, about 8-10 minutes.

5. Lower the flame, then add a cup of milk slowly, as it will bubble and splutter. Mix well, then add the remaining milk with the saffron milk. Mix well, then cook on medium-low until the milk has absorbed, stirring occasionally.

6. Now add the sugar and cardamom powder; as you add the sugar, it will release water. Mix well, then cook until the moisture has evaporated, stirring occasionally.

7. Now add all the nuts and raisins, mix well, and once the ghee starts to release from the sides, the sheero will slide off the pan, which means the sheero is ready.

• Garnish the sheero with some raisins, a few strands of saffron, flaked almonds and pistachios, and enjoy warm or cold.

NB:

• Roast the suji on low heat for 5-8 minutes to remove moisture and cool down; this helps the sheero turn out nice.

• You can also use 2 cups of hot water with 1 cup of hot milk or vice versa.

  
  

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The Rasoi Recipes | Suji Ka Halwa (Sheero)