Sheera: A Traditional Indian Sweet Dish Recipe

Ingredients

  • 1 cup of Sooji/ Rawa (Semolina)
  • 1 cup of Sugar
  • 1/2 cup of Ghee (Clarified Butter)
  • 1/4 cup of Cashews
  • 1/4 cup of Raisins
  • 1/2 teaspoon of Cardamom Powder
  • 2.5 cups of Water
  • 1/4 cup of Milk
  • Pinch of Saffron Strands

Steps and instructions

  1. Heat half of the ghee in a pan on medium heat.
  2. Add the sooji/rawa to the pan and roast it until it turns golden brown. Stir continuously to avoid burning.
  3. In another pan, bring water to a boil.
  4. Add the boiling water carefully to the roasted sooji. Stir well to avoid forming lumps.
  5. Lower the heat and let it cook for a couple of minutes until the water is all absorbed by the sooji.
  6. Add sugar to the sooji and mix well. The mixture will become a little liquidy again.
  7. Continue to cook on low heat until the mixture starts leaving the sides of the pan.
  8. While the sooji is cooking, heat the remaining ghee in another pan.
  9. Once the ghee is hot, add the cashews and raisins and fry until the cashews become golden brown and the raisins puff up.
  10. Add this to the sooji along with the ghee.
  11. Add cardamom powder and mix well.
  12. Finally, add the milk and saffron strands. Stir until the milk is well combined with the sooji.
  13. Cook for another 2-3 minutes, then turn off the heat.
  14. Sheera is ready to serve. Enjoy it hot or at room temperature.

Tools for making

  • Pan - A medium-sized pan for roasting the sooji and cooking the sheera.
  • Saucepan - A small saucepan for boiling water.
  • Wooden Spoon - To stir the sooji while roasting and cooking.
  • Frying Pan - For frying the cashews and raisins.
  • Measuring Cups - To measure the quantities of sooji, sugar, ghee, and milk accurately.
  • Measuring Spoons - To measure the cardamom powder and saffron strands.

Recipe variations

  • Use jaggery instead of sugar for a traditional Indian touch.
  • Add a handful of grated coconut for a coconut-flavored sheera.
  • Replace cashews with almonds or pistachios for a different nutty flavor.
  • Add a pinch of saffron to the boiling water for a vibrant yellow color and enhanced aroma.
  • Include a tablespoon of rose water or kewra water for a floral twist.
  • Add mashed bananas or pureed mango for a fruity variation.
  • Replace semolina with cornmeal or millet flour for a gluten-free version.
  • For a vegan option, substitute ghee with coconut oil or any other plant-based oil.
  • Add a teaspoon of finely grated ginger for a hint of spiciness.
  • Sprinkle some crushed cardamom seeds on top for an extra burst of flavor.

Recipe overview

Sheera, also known as Sooji Halwa, is a traditional Indian dessert that's rich, aromatic, and simply irresistible. Made with semolina (sooji/rawa), ghee (clarified butter), sugar, and an assortment of nuts and dried fruits, it's a comfort food enjoyed by many across the diverse regions of India. This easy recipe guides you through the process of making Sheera, layered with the warm flavors of ghee, cardamom, and saffron. Whether you're preparing it for a festive occasion or as a delicious treat for your family, this Sheera recipe is sure to impress. Expect a dessert that's sweet, creamy, and textured with the crunch of cashews and the plump juiciness of raisins. Enjoy it hot or at room temperature - either way, it's truly delightful!

Common questions

  1. Can I use any other type of semolina instead of sooji/rawa? While sooji is traditionally used to make sheera, you can also use fine semolina or cream of wheat as a substitute.
  2. Can I reduce the amount of sugar in the recipe? Yes, you can adjust the amount of sugar according to your taste preferences. Keep in mind that reducing the sugar may affect the overall sweetness of the sheera.
  3. Can I use any other nuts or dried fruits? Absolutely! You can experiment with different nuts like almonds or pistachios, and dried fruits like dates or cranberries. Just make sure to chop them into small pieces before adding them to the sheera.
  4. Can I use any other type of fat instead of ghee? Ghee adds a rich and traditional flavor to the sheera, but if you prefer, you can use butter as a substitute. However, the taste and aroma might differ slightly.
  5. Can I make this recipe vegan? Yes, you can make a vegan version of sheera by replacing ghee with a vegan butter substitute and using non-dairy milk instead of regular milk.
  6. Can I make sheera in advance? Yes, you can make sheera in advance and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat it before serving.
  7. Can I serve sheera with any accompaniments? Absolutely! Sheera tastes delicious on its own, but you can also serve it with a scoop of vanilla ice cream, a dollop of whipped cream, or with some sliced fruits like bananas or mangoes.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients together.
  • Pan - A medium-sized pan to roast the sooji and cook the sheera.
  • Saucepan - A small saucepan to heat the ghee and fry the cashews and raisins.
  • Stirring Spoon - A spoon for stirring the sooji mixture and ensuring it doesn't stick to the pan.
  • Measuring Cups - To accurately measure the quantity of ingredients.
  • Knife - To chop the cashews if needed.
  • Serving Plates or Bowls - To serve the hot or room temperature Sheera.

Origin stories

Sheera, also known as 'Suji ka Halwa' in some parts of India, is a beloved dessert with strong ties to India's rich cultural and culinary history. It's traditionally prepared during festivals and special occasions as a divine offering, or 'Prasad', in Hindu temples and households. The name 'Sheera' is derived from the Sanskrit word 'Sharkara' which means sugar, highlighting the dessert's fundamental ingredient. What's interesting is, the preparation of Sheera varies across the diverse regions of India. For instance, in the northern parts, it's often cooked with a generous amount of ghee and dry fruits, while in the south, the concoction is given a twist with the addition of ripe bananas. The dish's simplicity, combined with its aromatic and sweet characteristics, makes it a universal comfort food in India.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.