Close X
Tuesday, March 19, 2024
ADVT 
Desserts

Seero (Semolina Pudding)

By Chef Hetal Vasavada, 17 Oct, 2019 11:04 PM

    It’s the first sweet most Indian kids have, and is served as a prasad (blessed food), a breakfast accompaniment or a simple dessert after a meal at home. 

    Also known as sooji ka halwa, it’s the first sweet most Indian kids have, and is served as a prasad (blessed food), a breakfast accompaniment or a simple dessert after a meal at home. Seero is also the first sweet my daughter ever had when she was a baby. It has a soft, buttery texture with a nutty flavor that comes from the toasted semolina. My version doesn’t have much sugar, so feel free to increase or decrease the amount of sugar to your liking.

    Makes 4 to 6 servings

    Ingredients

    • 1 tbsp (8 g) shelled raw pistachios
    • 1 tbsp (9 g) raw almonds
    • 1 tbsp (9 g) raw cashews
    • ¼ cup (50 g) granulated sugar
    • 1 cup (240 ml) water
    • ¼ cup (55 g) ghee 
    • ½ cup (84 g) semolina

    Preparation

    • Toast the pistachios, almonds and cashews in a small non-stick skillet over medium heat for four minutes. Pour into a bowl to cool. Once cool, chop the nuts coarsely and set aside.
    • In a small saucepan, add the granulated sugar and water. Dissolve the granulated sugar in the water over medium heat. Once all of the sugar has dissolved, set aside.
    • In a non-stick skillet, add the ghee and semolina. Cook the mixture over medium-low heat for four to five minutes while stirring. The semolina will turn light brown and give off a nutty fragrance. Pour the granulated sugar water into the semolina and turn up the heat to medium-high. Let it sit for one minute without mixing. The semolina will soak up all of the water and thicken. Stir for one minute and then spoon into the serving bowls. Top with the toasted chopped nuts and serve while warm or at room temperature.

     

    Credit line: Reprinted with permission from Milk & Cardamom by Hetal Vasavada, Page Street Publishing Co. 2019. Photo credit: Hetal Vasavada.

    MORE Desserts ARTICLES

    Daulat Ki Chaat (Saffron Mousse)

      Chef Gaurav Anand has been praised by numerous media outlets for the authenticity and innovation he brings to Indian cuisine.

    Daulat Ki Chaat (Saffron Mousse)

    Spiced Berries & Cointreau Cream Pavlova

    Pavlova is a lovely, light dessert that seems to be popular everywhere except for the United States.

    Spiced Berries & Cointreau Cream Pavlova

    Gulab Jamun Brulée

    Gulab Jamun Brulée by chef Atul Kochhar

    Gulab Jamun Brulée

    Baby Apple Tarte Tatin

     I return time after time just for the escargots and the tarte tatin.

    Baby Apple Tarte Tatin

    Cinnamon Nutty Apple Crumble

    Fruit crumble is the ultimate comfort food and fond memories come flooding back every time I eat it. 

    Cinnamon Nutty Apple Crumble

    Saffron & Rose Poached Apricot Pavlova

    I  love this dessert, the meringue can be made the day before, the fruit and syrup can be done the day before or earlier in the day and all you need to do is whip the cream and put it all together.

    Saffron & Rose Poached Apricot Pavlova

    PrevNext