Sheera | Semolina Pudding with Cashews & Cardamom

I’m always craving for something sweet after a meal. Are you with me on that? Do you also crave for something sweet to cleanse the palate a little? A piece of chocolate, a scoop of ice cream maybe? Having grown up in India, I was a bit spoilt for choice on the variety of desserts we have. However, at home something very simple but super delicious would be made and I’d know immediately just because of its fragrance – Sheera.

A traditionally Maharashtrian delicacy, Sheera is made using a coarser variety of semolina and is roasted in ghee/clarified butter until brownish and super fragrant. Pistachios, raisins and cashews usually go best in sheera.

Sheera reminds me of times with my Nan, Amma I called her fondly. She would quietly start making the sheera, and wouldn’t tell me. It was always a surprise of sorts. I’d find out quickly when I’d start smelling the aromas of the roasting semolina in ghee. Its a divine fragrance to be honest, one you won’t forget. And I’d come running impatiently into the kitchen, and she’d smile. I would instantly know that I’m in for a treat.

Sheera is also made as a Prasad – something you’d get served after the religious ceremony is over. I’d always be excited about this. Nan and mum would save me some of their shares too, so I could get to eat more of the sheera. How spoilt hah! But those are memories I have of sheera and childhood. Of ghee soaked palms from carrying the extra sheera I’d be given in paper cups. Of memories and simpler times where these things gave so much happiness.

This simple dessert has so many different names in India, some call it Sooji ka Halwa, some call it Kesari Rava. But the taste is just of pure deliciousness in a very simple setting. You could adjust the amount of sugar depending on your palate and you could also choose to cook this sheera with water instead of milk. I prefer less sugar and cooking in milk as it really elevates the richness of this dessert.

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Sheera

Semolina pudding with cardamom & cashews

Course

Dessert

Cuisine

Indian

Keyword

dessert, halwa, sheera

Cook Time

40 mins

Servings

people

Ingredients

• 3/4 cup semolina
• 4 heaped tbsp sugar Add more if you like your sheera sweeter
• 5 tbsp ghee Alternatively use unsalted butter
• 1 cup milk or water Use milk if you want a creamy version
• 1/2 tsp green cardamom powder
• 2 tbsp cashews
• 2 tbsp raisin
• Pinch saffron soaked in warm water

Course Dessert Cuisine Indian Keyword dessert, halwa, sheera Cook Time 40 mins Servings people Ingredients 3/4 cup semolina 4 heaped tbsp sugar Add more if you like your sheera sweeter 5 tbsp ghee Alternatively use unsalted butter 1 cup milk or water Use milk if you want a creamy version 1/2 tsp green cardamom powder 2 tbsp cashews 2 tbsp raisin Pinch saffron soaked in warm water

Recipe Notes

1. Heat ghee in a heavy bottomed pan. 
2. When the ghee is hot, tip in the cashews and the raisins. Roast the cashews till they turn golden brown. The raisins will swell and become plump. Remove the cashews and the raisins from the ghee and place onto a plate to use later.
3. Add the semolina to the hot ghee and roast gently on a low-medium flame. Roast and stir continuously until the semolina becomes fragrant and almost nutty and also turns golden brown. It can take 20 mins or so for this to happen.
4. Now add the sugar and stir together. Add the cardamom powder and the soaked saffron strands too.
5. In another pan, heat the water or milk and bring to a boil.
6. Once the milk/water has boiled, tip into the semolina very carefully while stirring to make sure there are no lumps.
7. Cover with a lid and let the semolina pudding cook for 5 mins.
8. Turn off the heat now, sprinkle the roasted cashews and raisins onto the sheera. Stir and serve warm.

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