Since we foodie bloggers decided to rock the Potluck Party, Cyber Style...I always eagerly wait for the 10th of every month, everyone keeps their little secret of what they are going to bring for the party and I always get surprised how seriously we all are taking this challenge !
This month I've decided to bring something sweet, it's a perfect opportunity to enjoy and relish Coconut and Saffron Semolina Pudding with my friends. I've made this dish with little change to the most popular and delicious traditional dessert Sooji ka halwa, ( semolina pudding ) by adding coconut and coconut milk .
Normally semolina pudding (siro) is prepared on auspicious and religious occasions, simply loved by everyone ! (nothing like School dinner semolina described by my kids) People say this can be done in a jiffy, but I argue if you want excellent taste, do not make in hurry, take extra care, constant attention and more time while cooking and of course pour in lots of love to see the results !
I've made in the past few variations to this simple yet versatile semolina pudding , Pistachio Halwa and Chocolate Halwa and today we have absolutely delicious, velvety and incredibly addictive pudding always ideal for religious occasions, this particular type of halwa would gather a lot of interest, at the same time for parties and get together events, it will attract the attention of all the guests from it's mouthwatering looks and aromas or why not indulge in this simply at home with family !!!
Siro can be eaten loose while it is warm or if you prefer you can set in a tray and cut into bite size pieces, no taste is compromised however you like. Personally I prefer little warm though.
You will need :-
- 1/2 cup semolina
- 1/2 cup sugar
- 1/2 cup ghee + 1 tbsp or unsalted butter
- 1/2 cup khoya - milk solid ( used home made )
- 3-4 tbsp fresh grated coconut
- 1/2 cup coconut milk ( I made at home )
- 1 cup water
- 10-12 threads of saffron soaked in 1 tsp. milk
- 1/2 tsp cardamom seed powder
- 2-3 tbsp slivered almonds and pistachios to decorate
- 2 tbsp whole cashew nuts
- 1 tbsp charoli ( chironji ) nuts - Cuddapah Almonds. Latin name is Buchanania lanzan. available in any Indian store.
Heat 1/2 cup sugar and 1 cup water in a saucepan , just one boil enough. Don't need to make syrup.
Heat 1/2 cup ghee in heavy bottom pan and start roasting semolina.
Keep heat very low and stir continuously to prevent any burn or sticking at the bottom of the pan.
It will take about 8-9 minutes, roast till semolina gets very light brown colour.
Add sugar water and khoya and keep mixing making sure there are no lumps.
Now add charoli and cashew nuts, coconut and coconut milk, keep mixing till you see ghee separating from mixture.
Now add cardamom powder, and add saffron water and 1 tbsp ghee.
Cook another minute or so and turn off the heat.
Transfer in a serving bowl or plate and garnish with slivered nuts.
Linking it to Potluck Party, Cyber Style Challenge.
Made with love Mondays.