Sheera Sweet, commonly referred to as suji ka halwa, is a straightforward semolina pudding made in India from semolina, sugar, and ghee. It just takes 20 minutes to cook the pudding, and it tastes absolutely amazing.
There are numerous names for this delectable dish, which is made all over India. It is known as Sooji, Suji ka Halwa, or Rava Halwa in North India (rava is another name for semolina). It is known as Sheera or Rava Sheera in Maharashtra. It is known as Kesari Bhath or Kesari with the addition of saffron or food colouring in South India. It is referred to as Sajjige in Karnataka. In fact, semolina pudding like this one is also well-liked in Europe.
This Sooji Halwa is well-liked since it is simple to make with readily available ingredients and can be whipped up in a hurry.
Many times, Sooji ka Halwa is offered as a sacrifice to the gods during Ashtami or Navratri Pooja. Additionally, it is a gift given during the Satyanarayan Pooja. The significance of these festivities in India is what makes this halwa so well-liked.
Sheera Sweets | Sheera Recipe
Equipment
- 1 cooking spud
- 1 One nonstick frying pan
- 1 Saucepan
- 1 Medium size bowl
Ingredients
- 1 Cup Suji Semolina, cream of wheat, or fine rava
- ½ Tbsp Ghee/Butter
- 1 Cup Sugar You can add more as your taste
- 10-12 Piece Cashews
- 10 Piece Raisins
- 1 Pinch Camphor Camphor should be edible
- 2 Cup Water or Milk
Instructions
Preparation for Making Sheera Sweet
- Add 2½ cups of water/milk to a saucepan, then start heating it.
- Ghee should be heated in a pot while doing other things. Cashews should be added to hot ghee and fried till light golden.
- The raisins are then added and fried until they expand. Take out onto a platter.
- Now add the rava to the ghee and start to cook while stirring continuously.
- Cook the rava till it turns golden. Fry the suji halwa for a couple more minutes if you prefer it deep-roasted.
- The water should come to a roaring boil.
Process of making Sheera Sweet
- Stirring continuously, add boiling water to the hot rava pan. Due to the spatter, use caution.
- Up until all the water has been absorbed, maintain the flame on medium. Sheera sweet is currently rather thick.
- For 1-2 minutes, cook with a lid over a low heat.
- Sugar and cardamom powder are then added. To dissolve the sugar, thoroughly mix. It disintegrates and turns the sheera completely mushy
- The goopy sheera sweet thickens once again after about a minute. Stir continuously until it starts to leave the pan.
- Use a spatula to fluff it once it has cooled. Add cashews and raisins as a garnish after transferring to serving bowls.
- Additionally, you can invert it on serving plates after pressing it down in a small bowl.
Video
Notes
-
Suji variety: For halwa, use the fine type of suji.
Make sure your rava is fresh, within its shelf life, free of bugs, mildew, and rancidity. Â -
Scaling: The Sheera recipe can be quadrupled, tripled, or cut in half.
If you're cooking suji halwa for a religious event, add a dash of edible camphor. Â - Temperature: The sugar solution must be boiling and bubbling hot when added to the rava. If the sugar solution warms up, turn the heat up until it boils. The sugar solution must be added to the fried rava mixture while it is still hot.
- Multi-cooking: As you roast the rava, bring the sugar solution to a boil on a separate burner. Â
- Lessening the quantities: You might cut back on the ghee and sugar additions. Add 1/4 cup sugar to the rava/sheera for a less sweet flavour. Â
- Jaggery can be used as an alternative to sugar as a sweetener. Water should first be heated till it is warm after being added with jaggery. After the jaggery has completely dissolved, filter the mixture to remove contaminants. Reintroduce the strained solution to the pan and heat until it boils. Â
- Liquids: You can substitute milk for the water.
- You can add your preferred dry fruits and nuts as well as flavouring. In addition to cardamom powder, you can also add saffron threads or even rose water for flavour and perfume.
1.What ingredients are in semolina?
ANS: Durum wheat, the same grain used to produce pasta, is used to manufacture semolina. Strange, but real. Thus, spaghetti and semolina are first cousins! kind of
2. Can I substitute milk for water when mixing semolina?
ANS: A good query. Yes, you can add milk, but it will change into something quite different. In actuality, I know exactly the recipe you need. Semolina, ghee, sugar, cardamom powder, and nuts are the same basic components, but it isn’t boiled in water. The main ingredients here are milk powder and evaporated milk. Its texture is crumbly, in contrast to sheera, yet its flavour is out of this world. This is the recipe:
3. How should sheera be reheated and stored?
ANS: This one is simple. For up to a week, keep it in the refrigerator. Because of the abundance of sugar and ghee, it won’t spoil. When the urge strikes, simply reheat it in the microwave for 30 to 40 seconds. Warm it up first since sheera tastes best when it’s warm.
4.Can I leave out the cardamom?
ANS: No, and again, no! Whatever you do, don’t skip the cardamom. Even though it just contributes a teaspoonful, it gives any halwa dish a fantastic flavour and aroma. Sadly, this one is not an exception. Here is a quick and simple method for making ground cardamom at home if you don’t want to purchase it already prepared. Whatever the case, freshly ground cardamom is far superior to that found in stores.
Put the seeds from 25 green cardamom pods in a mill and pestle after peeling them. to a powder, grind. Alternatively, you might ground the seeds in a tiny spice or coffee grinder.
