Perfect Seeroh (Sooji Halwa)

Name: Perfect Seeroh (Sooji Halwa)
Prep time: 10 min
Cook time: 10 min
Ingredients: 125 g salted butter; 165 g coarse semolina; 400 ml tin evaporated milk ((or whole milk)); 400 ml water; 20 g golden sultanas; 125 g sugar; 8 green cardamom pods, seeds ground; Pinch of saffron; 1 tbsp slivered nuts and dried edible rose petals (to garnish)

www.sanjanafeasts.co.uk

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Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 12

almond cardamom diwali

Ingredients

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Instructions

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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.