Ingredients
- Semolina (suji/rava): ½ cup
- Ghee: 2 tbsp
- Sugar: ⅓ cup (adjust to taste)
- Water: 1½ cups
- Milk: ½ cup (optional, for richness)
- Cardamom powder: ¼ tsp
- Saffron strands: a pinch (optional)
- Cashews, almonds, and raisins: 2 tbsp, chopped
Preparation
Heat ghee in a heavy-bottomed pan on medium heat.
Add semolina and roast until golden brown and aromatic, stirring continuously to avoid burning.
In a separate pan, heat water and milk together until warm. Add saffron strands if using and set aside.
Slowly pour the warm liquid into the roasted semolina, stirring constantly to prevent lumps.
Cook on low heat until the semolina absorbs the liquid and thickens.
Add sugar and mix well. Cook for another 2-3 minutes until the sugar dissolves completely.
Stir in cardamom powder and garnish with chopped dry fruits.
Serve warm as a dessert or snack.
Servings: Serves 2-3
Notes:
- Adjust sugar based on your sweetness preference.
- For added flavor, you can fry the dry fruits in ghee before adding them to the sheera.
- Replace water with more milk for a richer version.
- You can add fruits like mashed bananas or pineapple pieces for variation.
