Sheera is a typical Indian sweet dish made with semolina (known as either “rava” or “sooji” in India). So therefore it’s called as “Sooji ka halwa” also in many places. This very light, fluffy, moist halwa may be eaten for breakfast, served with afternoon tea or eaten as a dessert. It is very easy to prepare and simply heavenly to eat. It is the quintessential comfort food and always a favorite of my husband.
SHEERA (Sweetened Semolina with Raisins & Nuts)
- 1 1/2 cup semolina
- ¾ cup sugar (to taste)
- 3 tbsp butter (unsalted) or ghee (clarified butter)
- 2 cups milk (you can even substitute it with hot water or maybe even mix both milk and water)
- 2-3 tablespoons raisins
- 30 grams slivered almonds
- 30 grams cashew pieces
- 1 teaspoon cardamom powder
In a saucepan on medium flame, gently bring the milk or water to a low boil. Add the cardamom powder and keep it aside.
Simultaneously on another burner, in a large flat skillet on medium high, heat the butter or ghee. When it melts, roast the cashews for about a minute. And the slivered almonds to it and toss for another minute, till both cashews and almonds start changing color to a nice light golden. To this then add the raisins, and saute till it’s all puffed up and the nuts are golden brown. Take them out of the oil with a slotted spoon and keep aside.
To this same butter/ghee, add the semolina. Turn the heat to medium low. Stir and sauté the semolina for 8 to 10 minutes or until it turns a warm, golden color and a nutty fragrance is emitted. Do not let it brown.
Add the sugar and stir it in.
Very slowly, begin to pour the boiling water/milk into the toasted semolina pan. Keep stirring as you do, so as not to form any lumps. Stir to combine well, reduce the heat to low, cover and let it simmer for 4-5 minutes.
Add the raisins, almonds, and cashew nuts. Mix well.
Serve with loads of love.