SEMOLINA SIRO is an extremely popular mithai often cooked in most Asian households. It is basically a mixture of coarse semolina, sugar, milk, ghee and butter.
I prepare this very frequently when I have guests for dinner, when making last minute mithai for celebratory occassions or festivities and Prayers.
Simply delicious served warm or at room temperature and made even more mouthwatering by the addition of saffron, cardamom, nuts and raisins. A perfect Indian dessert!
Here is what you need to make this siro and the method too 🙂
1 cup semolina
3 cups milk
1/2 cup sugar
1/4 cup ghee
1/2 stick butter
pinch seffron
pinch cardamom powder
1 tea sp grated almond
1 tea sp grated pistachio
hand full raisins
In a pot put semolina, ghee and butter( butter is optional)and saute on a medium heat till the semolina turns creamy and ghee oozes out. Add warm milk (be very care full while pouring milk as it splutters and can burn your skin).
Cook on a low heat for couple minutes or till the milk is almost dissolved . Add sugar and raisins and let it cook for appx 15 min . Garnish with saffron,almonds,pistachio and cardamon powder and serve.
jikoni 