Sheera (Semolina Halva/Sooji Halva) is my favorite Indian sweet dish. You can serve Sheera as a dessert, but it is great for breakfast or as a snack in between.
I was first introduced to Sheera in India when my mother-in-law cooked it for us. I fell in love with it right away.
After our vacations in India my husband did for us his great version of Sheera.
And then I came up with my own recipe. As I love raisins in Sheera, I reduced the amount of sugar and instead added more raisins. Test if the amount of sugar I use is sweet enough for you after adding the milk and eventually add more sugar according to your taste.
Although my recipe cuts back on ghee, the smoothness of Sheera remains.
You can also add one or two lightly crushed cardamon pods at the same time you add the milk for a nice flavor.
If you don't like cashew nuts, substitute them with whatever nuts you prefer or with a mixture of your favorite nuts.
You will be surprised how fast Sheera is prepared! I prefer to eat it warm, but it tastes cold great as well. If you prefer Sheera warm, you can reheat it.
|The ingredients: Semolina, Milk, Cashew Nuts, Raisins, Ghee, and Sugar.|
|Melt the ghee on medium heat.|
|Add the semolina and fry, stirring continuously, until golden.|
|Add the raisins and cashew nuts and mix everything up.|
|Add the milk and stir.|
|And continue ...|
|... until everything comes together and the liquid is evaporated.|
Sheera, Semolina Halva, or Sooji Halva
1/2 cup cashew nuts, chopped, plus additional for garnishing
2/3 cup semolina
1 3/4 cups milk
1/4 cup sugar, or to taste
Melt ghee over medium heat.
Add the semolina and fry, stirring continuously, until lightly golden. Make sure the semolina does not burn.
Add the raisins and chopped cashew nuts and mix everything together. Then add milk and sugar. Continue stirring until everything comes together and the liquid is evaporated.
Garnish with additional cashew nuts and raisins.