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Chocolate Sheera - Semolina Pudding Using Condensed Milk

A super delicious variation of the regular sheera, especially for choco-holics!
Course Snack
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 2 tablespoons ghee
  • 1/2 cup semolina rava
  • 3/4 th - 1 cup condensed milk * see note
  • 1 cup milk
  • 1-1/2 tablespoons unsweetened cocoa powder
  • 1/4 cup chocolate chips
  • 4-5 almonds slivered


  • Add the condensed milk and the milk to a saucepan and bring the mixture to a boil. Reduce heat and add the unsweetened cocoa powder and whisk to remove any lumps. Turn off the heat and keep aside.
  • In a heavy based kadai/pan, heat the ghee and roast the semolina on a very low heat for about 3-4 minutes. Take care to see that the semolina does not burn so keep an eye out. Add the freshly boiled milk mixture and whisk everything continuously to prevent lumps from forming.
  • Cook the mixture on a low heat till it thickens. This will take a few minutes considering the ratio of semolina to liquid that we are using. You can add the slivered almonds now or use them only for garnishing. You can also add the chocolate chips at this stage unless you want to use them to garnish. When the sheera has thickened, turn off the heat and cover it for about a minute or two.
  • Serve hot garnished with chocolate chips and the slivered almonds.


If you intend to add the chocolate chips to the sheera during the cooking stage then don't use more than 3/4th cup of condensed milk as it will make the sheera too sweet.