Sheera

Semolina, milk, sugar and dry fruits come together in this classic Mangalorean style pudding that can be enjoyed as a dessert or for breakfast or anytime snack

Course Dessert, Snack

Cuisine Indian, Mangalorean

Keyword Semolina

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 1486kcal

Author Shireen Sequeira

Ingredients

1 cup semolina
1/4 cup cashewnuts
5 tablespoons sugar
1 tablespoon raisins
A pinch of salt
1 cup water
1 cup milk
2 tbsps ghee
1/4 -1/2 tsp yellow food colour or a few strands of saffron mixed in the milk

Instructions

In a thick bottomed pan (or kadai) heat some ghee & fry the sooji for about a minute (till you see it turning slightly golden). Reduce flame and do not wait till the sooji turns really brown. Remove & set aside
In the same kadai add some more ghee & fry the raisins & cashewnuts just a little (do not burn)
Add the roasted rawa to the cashews & raisins and reduce flame to very low (lesser than sim if you can juggle a bit with the gas knob - unless ofcourse you are using a pan which is non stick of the best quality)
In a separate vessel boil the water & milk (1 cup each) till it begins to bubble. Add the salt & sugar
Add this boiling liquid to the rawa and quickly add the Turmeric powder/food colour and keep stirring to ensure no lumps are formed.
Cover the pan with a lid & stir again after a minute or so.
Well cooked sheera will have no lumps & the grains fluffy
Serve hot - add a tsp of ghee on top if you dont mind adding a few grams to your waistline! Enjoy!

Nutrition