Seero (Semolina Halwa with Saffron & Cardamom)
Seero (Semolina Halwa with Saffron & Cardamom) – a South Asian classic that’s warm, sweet and full of comfort.
- Prep: 5 mins
- Cooking: 25 mins
Ingredients
- For the syrup:
-
- 2 cups water
- - ½ cup sugar
- - A pinch of saffron
- - A pinch of orange food coloring (optional)
- For the semolina base:
- -½ cup Canadian salted butter
- -3–4 black cardamom seeds
- -1 cup semolina (sooji)
-
- ¼ tsp cardamom powder
- - ¼ tsp nutmeg powder
- - 1 cup Canadian whole milk
- Garnish:
- Chopped pistachios and almonds
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Preparation
Prepare the saffron syrup:
In a separate saucepan, combine 2 cups water, ½ cup sugar, a pinch of saffron, and a pinch of orange food coloring.
Heat over medium heat until the sugar fully dissolves. Set aside.
Begin the semolina base:
In a heavy-bottomed pot, melt ½ cup Canadian salted butter over medium heat.
Add 3–4 black cardamom seeds and allow them to infuse the butter.
Stir in 1 cup semolina and roast for about 5 minutes, stirring constantly.
Add ¼ tsp cardamom powder and ¼ tsp nutmeg powder. Continue stirring until the semolina turns a light golden brown.
Slowly pour in the prepared saffron syrup, stirring continuously to prevent lumps.
Add 1 cup Canadian whole milk and keep stirring until everything is well combined.
Let the mixture cook on medium heat for 10 minutes, stirring occasionally to prevent it from sticking.
Reduce the heat to low, cover the pot, and let it simmer for another 5 minutes.
Once done, garnish with chopped pistachios and almonds.
Tips
Serve warm and enjoy this fragrant, comforting treat!
