Sheera
Semolina pudding with cardamom & cashews
Servings
4people
Cook Time
40mins
Servings
4people
Cook Time
40mins
Ingredients
  • 3/4cup semolina
  • 4heaped tbsp sugarAdd more if you like your sheera sweeter
  • 5tbsp gheeAlternatively use unsalted butter
  • 1cup milk or waterUse milk if you want a creamy version
  • 1/2tsp green cardamom powder
  • 2tbsp cashews
  • 2tbsp 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.