Shiro/ Halva was brought to India by Arabs. Depending the region in India it can be served in breakfast or as a desert. in northern India it is prepared with water instead of milk. while in state of Gujarat it is prepared with milk as it is offered to gods, during any auspicious ceremony.
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 1lb
- Difficulty Level Beginner
Ingredients
- 1/2 cup coarse semolina
- 4 Tbs ghee or unsalted butter
- 1/4 cups sugar + 1/16th Tsp Stevia
- 1 1/2 cups hot milk
- 1 Tsp coarsely crushed or thinly sliced almonds
- 1 Tsp coarsely crushed or thinly sliced unsalted pistachio
- 1 Tbs golden raisins
Instructions
- Roast suji/ semolina till golden
- Add hot milk little by little
- Add golden raisins and cardamom powder
- After milk is absorbed add sugar
- Cook till ghee starts to separate
- Garnish with almonds and pistachios (sliced or powdered)
- Servings : 4
- Ready in : 30 Minutes
- Recipe Type :
- Ingredient : Almonds, Cardamom powder, Ghee or unsalted butter, Golden Raisins, Pistachios, Saffron, Semolina, Slivered Almonds, Stevia, Sugar, Water
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4 Responses to Shiro, Indian Desert
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About Chef
Jyoti
I started learning basic cooking since when was 8 years old. Was brought up in Kenya and India. Worked and studied in Brasil for more than 40 years. All my friends insisted me to open an Indian restaurant in Brasil, but I didn't want to leave my job. Now I am retired and dedicate most of my time in traveling and working on my blog.
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Völlig komponiertes Themenmaterial, danke für die selektive Information. Elysee Coleman Eal
Thanks, but I don’t understand German