This is a quick and easy Indian sweet dish enjoyed either for breakfast or in the evening with a cup of hot tea. It can be prepared in minutes. A simple but delicious sweet dish.
My husband has a sweet story of sheera during his school days. There was a tea shop next to his school that would sell sheera piled up like a mountain on a tray and displayed in the glass showcase. Everyday, when going to school, he would peep at the sheera which made him hungry. I perfected this recipe so that now, he can enjoy this sweet dish at home.
Rava or sooji also known as semolina is made from durum wheat. It has a low glycemic index, a good supply of vitamins and minerals, low in sodium and cholesterol, high in fiber and provides a lot of energy. It has a high gluten content and should be avoided by those sensitive to gluten.
My husband has a sweet story of sheera during his school days. There was a tea shop next to his school that would sell sheera piled up like a mountain on a tray and displayed in the glass showcase. Everyday, when going to school, he would peep at the sheera which made him hungry. I perfected this recipe so that now, he can enjoy this sweet dish at home.
Rava or sooji also known as semolina is made from durum wheat. It has a low glycemic index, a good supply of vitamins and minerals, low in sodium and cholesterol, high in fiber and provides a lot of energy. It has a high gluten content and should be avoided by those sensitive to gluten.
Sheera or Sweet Rava
(Serves 6)
Ingredients:
1 1/2 cups semolina
1/3 cup sugar
2 cups warm milk with few saffron strands
1/4 teaspoon cardamom powder
1/4 cup ghee
a pinch of orange color (optional)
1/4 cup each of cashewnuts and raisins
a pinch of salt
Method:
Roast semolina on a low flame till light brown and until you begin to smell the roasted aroma. Please take time to roast it well or else sheera will lump up when you add the milk. Keep roasted semolina aside in a bowl.
On medium heat, melt ghee in a pan and add cashewnuts and raisins. Then put in the roasted semolina and mix it well with the ghee. Add salt, sugar, orange color and cardamom powder. Turn the flame to the lowest setting and add the warm saffron milk. Stir continuously until all the milk is absorbed and semolina puffed and cooked.
Serve hot.
(Serves 6)
Ingredients:
1 1/2 cups semolina
1/3 cup sugar
2 cups warm milk with few saffron strands
1/4 teaspoon cardamom powder
1/4 cup ghee
a pinch of orange color (optional)
1/4 cup each of cashewnuts and raisins
a pinch of salt
Method:
Roast semolina on a low flame till light brown and until you begin to smell the roasted aroma. Please take time to roast it well or else sheera will lump up when you add the milk. Keep roasted semolina aside in a bowl.
On medium heat, melt ghee in a pan and add cashewnuts and raisins. Then put in the roasted semolina and mix it well with the ghee. Add salt, sugar, orange color and cardamom powder. Turn the flame to the lowest setting and add the warm saffron milk. Stir continuously until all the milk is absorbed and semolina puffed and cooked.
Serve hot.