Saturday, August 17, 2013



Sheera (this is what we call this rava/semolina halwa in Konkani) is commonly made for festivals and offered as prasad. I made this yesterday on the occasion of Varamahalakshmi Puja. There are different variations of sheera. For example, you could add milk, as well as water. You could also add fruits, such as mango, banana or pineapple. Elsewhere in this blog, you will find recipe for Mango Sheera. 

Sheera, (or its equivalents like "Kesari Bath") served in restaurants come with lots of ghee oozing out. Being more health conscious, I have used limited quantity of ghee. 

I have given the recipe below for the sheera in its simplest form, which while being very tasty, is both easy to make and can be made in a jiffy!


  • Semolina ( Medium Rava), 1 cup
  • Ghee, 2-3 tbsp
  • Sugar, 1 cup
  • Warm Water, 2 cups
  • Cashew nuts, 1 tbsp, chopped 
  • Cardamom powder, 1/2 tsp


In a thick bottomed non-stick kadai, heat the ghee on medium heat 
Lightly roast the cashew nuts, and keep aside
Next, add the rava and stirring continuously, roast it till it gives off a nice aroma 
To this, add  warm water (or milk and water in equal proportions) and mix well
Cook the rava covered on medium heat
Once the rava is cooked, add the sugar, mix well and continue to stir till the sheera leaves the sides of the kadai (In case it sticks to the bottom of the kadai, add a little ghee and stir )
Next add the cardamom powder, and mix well
Grease a thali lightly with ghee and spread the sheera on it uniformly
Let it cool for sometime
Cut the sheera into desired shapes and garnish with lightly roasted cashew nuts, or raisins.


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