Sheero with Grapes and Basil
A creamy semolina pudding flavored with cardamom and topped with fresh fruit
Why This Recipe Works
Using fruity olive oil in place of traditional ghee provides a clean backdrop for the aromatic cardamom and fresh grapes. This semolina pudding is a classic comforting treat often served during festivals.
Instructions
Heat the olive oil in a wide nonstick pan over medium-high heat until it shimmers. Add the sooji, reduce the heat to medium, and toast for about 10 minutes until it turns golden brown and smells nutty. Stir frequently with a heatproof spatula to ensure even toasting, and lower the heat if the grains begin to darken too quickly.
Stir in the sugar, cardamom, and milk. Continue to stir continuously for about 3 minutes until the liquid is fully absorbed and the pudding thickens and begins to pull away from the sides of the pan.
Transfer the mixture to a serving bowl and top with the grapes and basil. Serve immediately while still warm.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
