- Fine Semolina/ Sooji- 2 spoons (3 tsp)
- Ghee (clarified butter)- 3tsp (if you want, you can put more)
- Milk (full cream)- 50 ml+ additional to thin consistency
- Almonds/ badam- 2-4 (make coarse powder by pounding)
- Kesar /saffron- 1-2 strands
- Green cardamom/elaichi-2, remove seeds and crush them
- Sugar- 2 tsp
- Take a small thick bottomed kadhai/wok. Heat ghee in it.
- Add sooji and cook while continuously stirring. It avoids burning of the semolina.
- When the color and smell of sooji changes to a darker shade and a cooked smell then add milk and cook. The semolina will swell. If it gets too thick, add more milk. You can add water also.
- Now add sugar and mix well.
- Add kesar, badam and elaichi.
- Jaggary /gur also can be used instead of sugar.
- Water can replace milk in the above recipe.
- Other dry fruits like raisins, pistachios etc. can also be added to this recipe.
- Whole wheat flour can be used instead of semolina.
- Some people add a small amount of rosewater to it to add a touch of royalty and beautiful fragrance.
- You can soak saffron in warm milk before adding, I skipped the step.
There is something about the rainy weather. You feel nostalgic.
You want to eat something hot/warm and gooey.
The only word i can think of now is Sheera. It is a thick-yet-flowing sweet goodness.
I like that....I feel like making it…
So let's get started.
Ingredients (1 serving)
Sheera is a common Indian sweet and you will find a number of variations to it.
Enjoy the wholesome goodness of this Indian sweet pudding and appreciate life.
Life is good.