Lip-smacking and sweet, this semolina sheera is very easy to make. Traditionally it is made using equal quantities of sugar, ghee and semolina. It is prepared on auspicious occasions as an offering to Gods.
The traditional version is very rich in taste but is so heavy and fat-laden that I can’t really recommend it as a part of our regular diet, for health reasons. However, it is pretty hard to resist having sheera as part our regular diet.
So after many trials, I have come up with this low fat, low cal recipe that doesn’t compromise on the taste of traditional sheera. This recipe contains only 2 tablespoons of ghee, 3/4th cup of sugar, and 1 cup of semolina. No milk is used in this recipe.
The only catch is, this sheera needs to be consumed hot or warm. Since it uses a lot less ghee, it tends to get dry as it cools down.
You can make it at night and reheat it for the morning breakfast. At room temperature it stays good for 2 days.
If you have a habit of keeping roasted semolina in stock, then this recipe will get done in 10 to 12 minutes during busy morning hours.
Equipment and Utensils
Nonstick fry pan with the lid
Saucepan
Medium spoon
Ingredients
1 cup Semolina (Sooji or Rava)
¾ cup Sugar
2 tablespoon Clarified Butter (Pure Ghee)
2½ cup Boiling Water
½ teaspoon Cardamom Powder
¼ teaspoon Salt
15-20 Sultana
few Saffron Strands
For Garnishing:
1 tablespoon chopped Pistachios (Optional)
Directions
Put ghee in a pan and keep it on medium flame.
Add semolina and keep roasting it.
After 5-6 minutes, semolina will change color to light brown.
Roast for 2 more minutes until you get a nice aroma.
Now add boiling water, keeping the flame high.
Mix well and keep stirring.
When all the moisture is absorbed by semolina, lower the flame.
Wait till all added water is absorbed and mixture becomes dry.
To this, add sugar, salt, cardamom powder, sultanas and saffron.
Mix well, until the mixture becomes thin again.
Keep stirring, mix sugar well so it forms a homogenous mixture.
Now put the lid on and keep it on the lowest flame.
Remove the lid after 2 minutes, mix once and it is ready to serve.
Preparation Time: 2 minutes
Cooking Time: 14 minutes
Number of Servings: 4
Lip-smacking and sweet, this semolina sheera is very easy to make. Traditionally it is made using equal quantities of sugar, ghee and semolina. It is prepared on auspicious occasions as an offering to Gods.
Ingredients
- 1 cup Semolina (Sooji or Rava)
- ¾ cup Sugar
- 2 tablespoon Clarified Butter (Pure Ghee)
- 2½ cup Boiling Water
- ½ teaspoon Cardamom Powder
- ¼ teaspoon Salt
- 15-20 Sultana
- few Saffron Strands
- For Garnishing:
- 1 tablespoon chopped Pistachios (Optional)
Instructions
- Put ghee in a pan and keep it on medium flame.
- Add semolina and keep roasting it.
- After 5-6 minutes, semolina will change color to light brown.
- Roast for 2 more minutes until you get a nice aroma.
- Now add boiling water, keeping the flame high.
- Mix well and keep stirring.
- When all the moisture is absorbed by semolina, lower the flame.
- Wait till all added water is absorbed and mixture becomes dry.
- To this, add sugar, salt , cardamom powder, sultanas and saffron.
- Mix well, until the mixture becomes thin again.
- Keep stirring, mix sugar well so it forms a homogenous mixture.
- Now put the lid on and keep it on the lowest flame.
- Remove the lid after 2 minutes, mix once and it is ready to serve.
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