Seero (Semolina/Suji ka halwa)

This is one belter of a dessert, popular and hugely palatable.

Creamy, sweet and mildly spiced with saffron and cardamom. Seero, also known as Sooji ka halwa, is a simple and quick treat you can whip up in no time. It’s a warm and slightly sticky Indian dessert which is often eaten in the winter months in India, or during festivities and celebrations. I remember my mum cooking seero when I was younger and funny enough, I loathed it every time. It’s only as I got older, more mature, with a rounded palate, that I’ve grown to love it!

Seero is made using fine semolina and cooking it with ghee, sweetened milk and spices. Using an aluminium or heavy bottom saucepan is preferable to stop it from sticking. It involves plenty of stirring and is cooked within 10-15 minutes.

My seero recipe uses saffron and cardamom, however I use it sparingly compared to other receipes as it can be quite overpowering. If you enjoy these spices, feel free to increase the quantity. As a garnish, I’ve added crushed pistachios and almonds, however you could include these within the seero when cooking.

Hopefully you’ll enjoy this seero recipe as much as we do. If you’re keen to see some of our other recipes, take a look at what alternative Indian desserts you could get stuck into!

Seero (Semolina/Suji ka halwa)

Spicella Recipes

A warm, creamy and sweet pudding that's perfect for those cold days and when you need that little bit of comfort food in your day.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine Indian

Servings 2

Equipment

• Hard-bottom saucepan (I used an aluminium pan)

Ingredients

  

• 80 g Fine semolina
• 50 g Caster Sugar
• 250 ml Milk (Semi-skimmed or full fat)
• 3 tbsp Ghee
• 1 pinch Saffron
• 1 pinch Ground cardamom
• Crushed almonds to garnish

Instructions

 

• In a bowl prepare the sweetened milk. Mix the sugar, saffron and cardamom into the milk.
• In a hard-bottom pan, add ghee and heat until melted. Add semolina and on a low-medium heat (ensuring it's not too high). Keep stirring the mixture and ensure it doesn't stick to the pan.

  Stir until the ghee starts to separate and cook for a further 1 minute.
• Pour in the prepared milk, being careful of splatters.

  Keep stirring as the milk absorbs into the semolina mixture and eventually starts to thicken.
• The seero should now be soft, slightly sticky and hold it's form when moulded, take off heat.
• Mould the seero in a tartlet tin (for a fancy finish) or scoop and serve hot as it is.

Keyword Seero, Semolina, Semolina pudding, Sooji ka halwa, Suji ka halwa