Sheera
Sheera is a classic Indian dessert that is made with semolina, milk, and sugar. It is often flavored with cardamom and saffron, and can be garnished with raisins and nuts. Sheera is a simple dish to make, but it is packed with flavor and can be enjoyed by people of all ages.
Sheera has a long history in India, and there are many different regional variations of the dish. The earliest known recipes for sheera date back to the 16th century, and the dish is believed to have originated in the state of Gujarat. Sheera is a popular dish for breakfast, lunch, or dinner, and it is often served at festivals and special occasions. There is no single definitive recipe for sheera, and each family has their own unique way of making it. However, the basic ingredients and cooking methods are always the same.
Sheera Sheera Sheera Sheera
Prep time: 5 | Cook time: 15 | Serves: 2
Ingredients
  • 1 cup semolina (sooji)
  • 1 cup milk
  • 3/4 cup water
  • 1/4 cup sugar
  • 1 tablespoon ghee
  • 1/4 teaspoon cardamom powder
  • 1/8 teaspoon saffron strands (optional)
  • Raisins and chopped nuts for garnish (optional)
Instructions
  1. In a thick-bottomed pan, roast the semolina on medium-low heat for 2-3 minutes until it turns fragrant.
  2. Add the milk and water to the semolina and stir constantly to avoid lumps.
  3. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the semolina has absorbed all the liquid and becomes thick.
  4. Stir in the sugar, ghee, cardamom powder, and saffron strands (if using).
  5. Cook for 1-2 more minutes, or until the sheera thickens to your desired consistency.
  6. Garnish with raisins and nuts, if desired.
  7. Serve hot or cold.
Why It Works
  • The semolina is roasted in ghee before it is cooked in the milk. This gives the sheera a nutty flavor and aroma.
  • The milk and water are added to the semolina gradually, and the mixture is stirred constantly to prevent lumps. This results in a smooth and creamy sheera.
  • The sugar is added at the end of the cooking process, and this prevents the sheera from becoming too sweet.
  • The cardamom and saffron add a subtle flavor and aroma to the sheera.
  • The raisins and nuts add a touch of sweetness and crunch to the sheera.