Sheera, Maharashtrian Rava Halwa
Soft and fluffy Maharashtrian sheera is a sweet semolina pudding flavoured with cardamom powder, nuts, ghee, and saffron.
Ingredients
- 2 ½ tablespoons ghee
- 100 g semolina rava/sooji in Marathi/Hindi
- 140 g sugar white
- 3 pods green cardamom crushed to a powder*
- 400 ml hot water
- 1 pinch saffron optional
- 5-10 raw cashews halved
- 5-10 almonds finely chopped
- 1 pinch dried rose petals optional
Instructions
- Of the 2 ½ tablespoons ghee, add 2 tablespoons to a large, thick-bottomed pan over a low flame. Once the ghee melts, add 100 g semolina and cook, stirring constantly, until slightly browned and deeply aromatic. This will take around 10-15 minutes.
- To the same pan, add 140 g sugar along with 3 pods green cardamom (powdered). Stir well. The sugar will melt into the semolina.
- Slowly add 400 ml hot water little by little to the semolina, stirring constantly to prevent lumps. If you wish to add 1 pinch saffron, add it now. The semolina will immediately begin to puff and become thick. Once you've added all the water, cook until the sheera reaches your desired consistency, around 5 minutes.
- Heat the remaining ½ tablespoon of ghee in a small, separate pan, over low flame. Once melted, add 5-10 raw cashews (halved) and fry until golden brown. Add to the sheera and stir through.
- Serve the sheera topped with 5-10 almonds (finely chopped) and optionally, 1 pinch dried rose petals
Notes
* I always use freshly ground green cardamom instead of pre-bought cardamom powder, as freshly ground spices are significantly more fragrant and potent.
Serve sheera with hot puris and batatyacha rassa.
Equipment
Nutrition
Serving: 1gCalories: 738kcalCarbohydrates: 77gProtein: 17gFat: 41gSaturated Fat: 11gPolyunsaturated Fat: 27gCholesterol: 20mgSodium: 31mgFiber: 4gSugar: 41g
Tried this recipe?Please consider leaving a review!
