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Export 6 ingredients for grocery delivery
Step 1
Melt the butter in a large non-stick pan and add the semolina. Sauté on a low/medium heat for around 8 minutes, or until golden and toasted. It should be a pinkish, almond shade and will smell nutty.
Step 2
Add the milk, water, sultanas, saffron, cardamom and sugar. Stir well and cook over a medium-low heat for a further 8-10 minutes. The mixture will begin to thicken and turn pasty, like fudge mixture. Continue to cook until the butter begins to release from the sides.
Step 3
Serve the seeroh hot, as it is, or press into a 25cm thali or cake tin. Garnish with nuts and if setting the seeroh, allow to set for 3-4 hours and then cut into pieces.