In a wok or kadhai, add ghee over medium heat and once it is hot, fry the dry fruits till they are golden brown.
Add sooji and roast it for about 10-12 minutes till it is evenly brown and fragrant.
In a saucepan, add water or milk and let it come to a boil.
Carefully pour the water into the sooji mixture and stir continuously so that no lumps form. Let the halwa cook for a couple of minutes.
Add sugar along with cardamom and continue to cook till the sugar has melted and absorbed.
Note: I use 3/4 cup sugar to keep it mildly sweet and to keep the calories down. Tips for a great tasting crumbly sheera
Follow the 1:1:1 ratio (ideally)
The recipe my mom taught me calls for using the same amount of semolina, sugar, and ghee. While it results in a great tasting sheera, I have noticed that you could go slightly easier on the ghee and sugar and still get similar results. For example, for 1 cup of semolina, I use 3/4 cup sugar and ghee.
Roast semolina till it is golden brown
This is a critical step that can't be rushed.Roast the semolina or sooji in ghee on a slow flame for a good 10-12 minutes. This ensures that the fine semolina grains don't stick to each other and takes away the raw taste.Note: If you are using dry fruits, start by sauteing them in ghee, and then add semolina.
Reduce the heat while adding hot water or milk
When you add hot liquid, the sooji will start to splatter out. Reduce the heat first and then mix the liquid.
Stir the mixture immediately after adding the liquid
This will prevent lumps from forming.
If you are new to making sheera, ALWAYS measure the ingredients
Until you are confident of your eyeballing skills, measure the ingredients because for this dish using the ingredients in the right proportion is very important. Remember this - If the liquid content is less, it ends up being a dry mess. If you add more water or milk than required, then the end result will be soggy, sticky, and clumpy. Lastly, make sure you are not skimping on ghee. Ghee not only adds to the taste but ensures that your suji halwa doesn't clump together.VariationsNow there are a few variations to this recipe that I know of. For example, some people add either pineapple or banana (elaichi kela) to give it a delicious twist.Storage instructionsStore any leftover sheera in the refrigerator for about 5-6 days. Heat before serving.