Sooji halwa also known as sheera in gujarati is a sweet dish made with ghee,semolina, nuts, sugar and spices. A simple yet delicious pudding usually made during religious events to serve as prashad. In our household sheera was made quite regularly as we all loved it as kids, it’s the warm sweet and soft spongy texture of sheera with crunchy almonds and fragrant cardamom and saffron that got my taste buds going. As a mum myself I now make this fragrant pudding for my kids but with some changes, instead of ghee I use coconut oil and reduce the sugar content, sometimes make it using sugar alternatives to make it suitable for Diabetics. So what inspired me to make this concoction I hear you say?
Well recently I’ve been using a lot of these aromatic and fragrant spice drops from HolyLama and I wanted to use their kesar milk masala drops again in a dessert rather than just a glass of warm milk. Also to be fair the weather has played a big role in this concoction, few days ago I was cold and fancied something warm and flavoursome to satisfy my cravings. In addition I have a teething baby too who seems to be refusing a lot of food recently so this being a soft and filling pudding was a great idea. May I add I made hers sugar and nut free, instead added raisins and a drop of agave nectar. Did she like it? You bet it was gone within a few minutes. There is definitely a comfort factor with this sweet dish maybe it’s because it’s been an all time favourite? Or just the fact that it tastes absolutely wonderful. The idea of adding custard was to give this dish an extra layer of comfort and if you’re thinking oh my how sweet is this dish? Then don’t purely because making the sheera and custard at home allows you to control the amount of sugar added. The quantity of sugar used in this recipe balances the sweetness so you get to savour all the enticing flavours.
Eggless Kesar Milk Masala Custard and Sooji Halwa (Sheera) Dessert
Total Preparation time:30-40 minutes
Total Cooking time:20-25 minutes
2.5 Tbsp Coconut Oil
1 Tbsp Raisins -Optional
130g Fine semolina
85g Granulated sugar
1/4 Tsp ground cardamom
Pinch of saffron
1. In a kadhai or non stick wide pan heat the coconut oil. Your flame should always be on low to medium. Add the raisins and let fry for a minute.
2. Stir in semolina and roast for about 3-5 minutes until it turns golden. Keep stirring the semolina to prevent sticking or burning.
3. Stir in the sugar, cardamom and saffron and mix well.
4. Pour in the water and mix until well combined, on low heat let it cook for 2-3 minutes stirring occasionally. Remove from heat and set aside. If you would like the sheera to be slightly softer you can add a bit more water or even milk to make it slightly creamy.
Kesar Milk Masala Custard
650ml Semi skimmed milk
4 Tbsps cornflour
40g Granulated sugar
3-4 drops Holylama Kesar milk masala spice drops- click on link above to purchase
10-12 Roasted Almonds sliced
1. In a saucepan mix in cornflour and sugar, add a bit of milk and whisk to dissolve cornflour. Add remainder of milk and cook on medium heat stirring continously to prevent lumps forming. Cook until custard starts to thicken approximately about 8-10 minutes.
2. Add 3-4 drops of the kesar milk masala spice drops and stir.
To assemble the dessert:
In a dessert glass or bowl scoop a spoonful (can be tablespoon or teaspoon dependent on your glassware) of sheera into the bottom of the glass. Sprinkle some almonds, add a spoonful of custard then another spoonful of sheera and so on. The top layer should finish off with custard, then take a small spoonful of sheera into your hand and roll into a ball, place on top of custard and finish off with a garnish of almonds.
You can serve these dessert cold or warm, I prefer warm especially on a gloomy day 😉 Oh and don’t forget to try some of HolyLama’s wonderful spice drops they do a whole range that you can use in your cooking 🙂
I am entering this recipe in this months #TheSpicetrail challenge hosted by Vanessa at Bangers and Mash where the idea is to bring Taste of India to your dish using different spices. This recipe does exactly that as have used cardamom and saffron plus it’s an Indian Sweet enjoyed by all.