Sooji Sheera, also known as sheero or halva, is a delicious warm Indian dessert recipe
If you love warm desserts then this is a must have! It's sweet, filling, and tastes great any time of the day. Made with pure ingredients like ghee, sugar, and semolina.
Why You'll Love it? It's a delicious dessert! That is all 🙂
NEW MOM- This is one recipe that helped me produce more breastmilk. Plus, it was something I enjoyed while watching one of my favorite shows as a new mom.
- sooji (semolina) coarse ground works best
- sugar (more or less)
- cardamom powder or seeds
- slivered almonds (optional)
- raisins (optional)
- cashews (optional)
- pistachios (optional)
- saffron (optional)
Heat some ghee in a pan and once it melts add the sooji. Cook until the sooji is nice and airy
Add raisins and nuts. Then carefully add warm milk.
Cover with a lid and let it cook for a minute.
Lower the heat and mix for about 30 seconds. Then add the sugar, mix well, and cover the lid for a few minutes. This will allow the sheera to cook well.
- Milk- Can substitute with warm water
- Sugar- Add jaggery/guar instead
- Pistachio- add some crushed pistachios to the top before serving
- Saffron- Can be added during the cooking process.
- Gluten Free- Use red finger miller instead of sooji
- Sooji Sheera can be refrigerated for a few days.
- Heat in the microwave, covered, until warm.
Semolina Sheera Recipe
- ½ cup semolina (coarse works best)
- ⅓ cup sugar (more or less)
- 1 cup warm whole milk
- ⅛ teaspoon cardamom powder or seeds
- 1 tablespoon slivered almonds
- 1 tablespoon raisins
- 2 tablespoon ghee
- 1 tablespoon chopped cashews
- Heat 2 tablespoons of ghee in a pot. Once it is melted add ½ cup of semolina to the pot and begin mixing.
- Add the slivered almonds and raisins.
- Continue to mix until the semolina becomes light and airy.
- Being very careful, add the warm milk to the pot.
- Stir well, lower heat to medium low, and let it cook for about 1 minute.
- Open the lid, add the sugar, combine it well, and close with the lid again.
- Allow the semolina to cook for about 3-5 minutes.
- Serve warm.
It is known as sooji or sooji.
Other words include Suji, Soji, Sooji, Rava, Rawa, Durum Wheat, and Semolina. I grew up calling it Rava
Yes, they are referring to the same thing. In certain parts of India this ingredient is called Rava and others call it Suji/Sooji.
It can be found in the flour section of your grocery store.
Pasta, sweet halva, idli, dosa, upma, fried snacks, and some spiced cakes to name a few.
Sooji is a high carb food which is why it is a recommended ingredient for post partum breastfeeding moms in India.
It helped me tremendously.
This is a common food given to babies in India. However, I would consult with your baby's pediatrician for approval.
I grew up eating Sooji Sheera at most religious events. It was one of my favorite things. Actually, it was every kid's favorite thing. Growing up, cupcakes, cookies, and ice cream were not commonly served at these events. So I would look forward to some seero/sheera. When my mom made it, she would add extra nuts and ghee thinking "kids need the nutrition". Which is probably where I get the need to add an extra tablespoon of clarified butter to the pot. I mean, who doesn't love ghee right?