Sheera

Semolina roasted in ghee, then cooked in milk and water with sugar, cardamom and saffron.

01 Scale

batches ×1

Start to eat—

Actually you—

Pans2

Bowls—

Ingredients

As written

1 cuprava (semolina)रवा · सूजी

1 cupmilkदूध · दूध

1 cupwaterपाणी · पानी

½ cupssugarसाखर · चीनी

2 to 3 tbspgheeतूप · घी

pinchsaltमीठ · नमक

¼ tspcardamom powderवेलची · इलायची

few strandssaffron (optional)केशर · केसर

—(Optional) Chopped cashews, almonds, or raisins sautéed in gheeबदाम · बादाम

Pots & pans

As written

1kadai

1bowl, for the milk and water

The order

In order

01HeatIn a kadai, warm the ghee slightly on medium heat.

02HeatAdd rava to the ghee.

03HeatRoast until it turns light golden or pinkish and aromatic. Stir constantly.

04PrepIn a separate bowl, mix 1 cup milk and 1 cup water.

05HeatSlowly pour the liquid into the roasted rava while stirring to avoid lumps. Be cautious — it may splatter.

06HeatStir in ½ cup sugar, pinch of salt, cardamom powder, and saffron. Mix well.

07HeatSimmer until the liquid is fully absorbed and the sheera is soft and fluffy. Stir occasionally.

Variations

Hers

Garnish with ghee-roasted cashews, almonds, or raisins.

Adjust sweetness to taste.

For richer sheera, use full-fat milk or add a splash of condensed milk.

Notes

The source states no timings, so this page shows none.

The wording reached us already reformatted into numbered steps, so this is filed as adapted rather than reproduced. If her own wording turns up, it should replace this.

No story. No ads. Adapted from Chhaya Karnik · Changed: reformatted into numbered steps with emoji headings; the wording is not verbatim hers