Recipe by udita
This is one dessert which is made all over India. The only difference is the name. Some call it Sooji halwa, some call it Sheera and some other call it Kesari...
Top Review by Sydney Mike
Had a ball making this very satisfying pudding! I did the brown version & had more than enough mixed nuts that I'd toasted several days before making this! I did leave out the saffron, though another time I intend to include it just to check on the difference! Thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
- 1 cup semolina
- 1⁄4 cup poppy seed (optional)
- 1 cup sugar
- 1 cup ghee
- 3 cups milk or 3 cups water
- 1⁄2 teaspoon cardamom powder
- 1⁄2 cup mixed nuts, toasted
- 4 -5 saffron strands (optional)
Directions See How It's Made
- Heat the milk and add the saffron to it and let soak.
- In a thick bottomed pan heat the ghee and add the semolina and keep frying till it turns pink.(In the northern parts of India the semolina is fried till it is well browned which gives the halwa a caramalised flavour-and is tasty too).
- Now add the sugar and let it melt, if you want the halwa to be brown then let the sugar brown a little.
- Now add the water or the milk. Add water if you are making the brown version and milk if you are making the whilte/cream halwa.
- Finally add the nuts and cardamom powder.
- Pour the mixture on a baking tray and let it solidify (about 15 minutes).
- Cut into desired shapes and serve hot or at room temperature.