Sheera as known in Maharashtra or sooji ka halwa in North India, means a sweet made from semolina, homemade ghee, sugar and milk, enriched with cardamom, dry fruits and saffron.
Sheera is served as a breakfast or dessert. As it is easy to prepare, it is favoured for breakfast specially with pooris. It is also offered as a Prasad during Hindu puja rituals like Satyanarayan puja or is made as a sweet to celebrate some occasion or good news!
Sometimes a banana or pineapple is added, which imparts it’s own flavor to the sheera. Sheera, a delicacy loved by all and a healthy dish too.
- 1 cup Semolina
- 1 cup Homemade ghee
- 1 cup Sugar
- 2 cups milk
- 1 1/2 tsp Cardamom powder
- 2 Cloves
- 1/4 tsp Salt
- Few strands saffron
- 1/2 cup Chopped dry fruits
- 2 Bananas
- To begin making the sheera, heat the ghee in a heavy bottomed pan or kadhai.
- Add the cloves and when they splutter, add the semolina and stir well.
- Roast the semolina on low flame stirring constantly till it changes colour and releases a roasted aroma. Be careful not to burn it.
- In the meantime boil the milk. Add it to the roasted semolina and mix well. Add the salt, saffron and the cardamom powder. Mix and cover with a lid.
- Cook covered for about one or two minutes on low flame. Open and give it a good stir.
- Add the sugar and mix. Add the chopped dry fruits.Cover and cook.
- Open the lid and add chopped bananas. Mix well. Cook covered till the sheera is done and fluffed up.
- Serve hot garnished with chopped dry fruits with some puris by the side.
Roasting the semolina on low flame with lots of patience is the key to a fluffy and soft SHEERA!