Medium

White sugar

Safran

Semolina

Whole almonds

Pistachio

Water

Clarified butter (ghee)

Cardamon (powder)

Shiro

Heat the ghee in a heavy-bottomed pan or kadai over medium heat.

Add the fine semolina (sooji) to the hot ghee. Roast the semolina while constantly stirring. Keep the heat on medium-low to prevent burning and ensure even browning. Roast until it turns golden and releases a nutty aroma. This should take about 10-15 minutes

While the semolina is roasting, bring the water to a boil in a separate pot. If you're using saffron, soak a pinch of saffron strands in a tablespoon of warm water to extract the color and flavor.

Once the semolina is nicely roasted, add the boiling water to it gradually while stirring continuously to avoid lumps. Be cautious as the mixture can splatter

Add the saffron water (if using), sugar, and cardamom powder to the semolina mixture. Mix well.

Reduce the heat to low and continue to cook the Shiro while stirring until it thickens and leaves the sides of the pan. This will take about 5-7 minutes

In a separate small pan, heat a little ghee and roast the chopped nuts and raisins until they turn golden.

Serve the warm Shiro as a dessert or breakfast dish. It's delicious and has a lovely combination of sweet and nutty flavors

Medium

120 min

Dessert

Indian

Servings

5

Nutrition

/ per serving

Directions

Step #1

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Step #2

10 min.

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Step #5

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Step #6

7 min.

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Step #8

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