Crumbly, sweet, and delicious - that's how you would describe Sheera also known as Suji ka halwa. Learn to make this simple and traditional dessert in less than 30 minutes.
In a saucepan, add water or milk and let it come to a boil.
In a wok or kadhai, add ghee over medium heat and once it is hot, fry the cashews and raisins till they are golden brown.
Add sooji to the wok and roast it for about 10-12 minutes till it is evenly brown and fragrant.
Lower the heat to medium-low. Carefully pour the water or milk into the sooji mixture and stir continuously so that no lumps form. Let the halwa cook for a couple of minutes till all the moisture is absorbed.
When all the liquid has been absorbed, add sugar and cardamom to the halwa and continue cooking until the sugar is completely melted and absorbed. Once the halwa starts to leave the sides of the pan, turn off the heat.
For the best taste, enjoy the halwa piping hot.
Notes
Tips to make a perfect sheera recipe
Follow the 1:1:1 ratio: Ideally, use equal amounts of semolina, sugar, and ghee for an authentic sheera recipe. However, slightly reducing sugar and ghee can still yield similar results. For instance, I usually use 3/4 cup of sugar and ghee for 1 cup of semolina.
Roast semolina to golden brown: Roasting semolina in ghee over a slow flame for 10-12 minutes is crucial. This step prevents sticking and eliminates the raw taste. If using nuts, sauté them in ghee first, then add semolina.
Reduce heat when adding hot water or milk: Lower the heat before adding hot liquid to semolina to prevent splattering.
Stir immediately & constantly after adding liquid: Continuous stirring right after adding the liquid helps avoid lumps.
Measure ingredients if you’re a beginner: If new to making sheera, accurately measure ingredients. Getting the right proportions is very important.
Balance the liquid content: Too little liquid leads to dry sheera, while too much makes it soggy and clumpy.
Don't skimp on ghee: Ghee not only adds flavor but also prevents the semolina from clumping together.
Storage instructions
Store any leftover sheera in the refrigerator for about 5-6 days. Heat before serving.