Sheera
A glossy Maharashtrian semolina pudding roasted in ghee and cooked with milk, sugar and saffron, laced with cardamom, cashews and plump raisins. Warm and festive.
25 min 2 servingsEasy
Ingredients
2 servingsContains: dairy·gluten·tree nut
Flavor profile
Sweetness
Richness
Method
- 1Warm the milk with the water and saffron and keep it hot on a back burner.
- 2Melt most of the ghee in a heavy pan and fry the cashews and raisins until golden, then lift them out.
- 3Add the semolina to the same ghee and roast on low, stirring, until it smells nutty and turns pale gold.
- 4Pour in the hot saffron milk carefully, standing back as it splutters.
- 5Stir continuously so no lumps form as the semolina drinks up the liquid.
- 6Cook until the mixture thickens and pulls together.
- 7Add the sugar and keep stirring; it will loosen again as the sugar melts.
- 8Continue cooking until glossy and the ghee separates at the edges.
- 9Fold in the cardamom powder and most of the fried nuts and raisins.
- 10Cover and rest for five minutes so it fluffs up.
- 11Serve warm, topped with the remaining cashews and raisins.
Frequently asked
About 25 minutes total — 5 min prep and 20 min cooking.
Yes — Sheera is jain, veg.
Sheera contains dairy, gluten, tree nut. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
