Sheera aka Seeroh (સીરો)  is a traditional Gujarati Indian sweet normally made on auspicious days as offering to the gods (Prasad) or when someone is not feeling well and needs something sweet to boost their energy. When hindus fast, this is eaten too. If you visit a Gurdwara you are likely to have this as prasad when you are there.

It is also known as Sooji Sheera or Rava Sheera in other parts of India. The Sheera is best enjoyed warm. Everyone makes it differently, with some using water. Here is our family recipe. The smell and taste take me back to my childhood.

Seero is full of comfort and I have yet to come across someone who doesn’t like it.

How to make Gujarati Style Sheera

The semolina dessert is made with ghee, sugar, milk, sultanas, cardamom and nuts. Every mouthful melts in your mouth. It’s a gluten free dish that takes an hour to make.

Heat a heavy based stainless steel pan on low medium heat. Add in ghee and within 30 seconds add in your semolina. Once this has roasted and is a wet sand consistency add in your milk.

Do this carefully with a jug or equivalent because the steam will go everywhere. Use the lid too to cover half the pan. Stir the mixture until well combined.

Add in your golden sultanas and continue cooking for about 5 minutes then add in your sugar and 3/4 of your cardamom powder and give the mixture a good stir. 

Pour in your saffron infused milk and continue cooking and stirring at regular intervals to ensure the Seeroh doesn’t stick to the pan.

Cook for about 25 minutes until the ends of the Seeroh peel off and it starts to form a ball. You should also be able to see a little glistening of ghee all around the edges of the pan. 

To finish off your Seeroh stir in about 3/4 of your sliced almonds and pistachios and combine. Garnish with remaining sliced nuts and some cardamom powder and serve warm.

How to store Sheera

This sweet semolina dessert is filled with ghee and sugar and will last three days. Store it in a glass air tight container in the fridge.

When you want to enjoy it just heat it up. I would not recommend freezing Sheera.

The best tips for making homemade Sheera (Sweet Semolina Dessert)

• You can make a dairy free version with water. It is less rich in flavour but still delicious.
• Semolina texture varies and some made need more ghee than others. 
• You can adjust the cardamom powder according to taste and the type of cardamom powder you have. Freshly ground is always more flavoursome.
• To make a nut free version omit the nuts. The taste will still be great. 
• The amount of ghee you need varies depending on the semolina. Using a fine semolina is best for a fluffly Seeroh that isn’t sticky.
• We use homemade ghee for this recipe. Homemade ghee has no impurities unlike shop bought one. If you buy one from the shop, ensure it is pure ghee.
• Many recipes say the Sheera will be cooked in 20 minutes. I have made it with my mum and tried it out myself. Cooking it low and slow taste much better and ensures your Seeroh has that depth. It also ensure the semolina is fully cooked.

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Sheera

Total Time1 hour hr

Course: Dessert, indian snacks, prasad

Cuisine: Indian

Keyword: gluten free dessert, gujarati desserts, seeroh, semolina halwa, suji halwa, traditional gujarati seero

Servings: 10 portions

Ingredients

• 226 grams semolina flour Sooji / Rava/ Suji
• 226 granulated sugar same as flour
• 80 golden sultana
• 30 sliced pistachio
• 60 sliced almond
• 5 tsp cardamom powder
• 240 grams of Ghee clarified butter
• 900 grams milk
• 10 Saffron strands kesar soaked in 3 tbsps of milk

Instructions

• Heat a heavy based stainless steel pan on low medium heat. Add in ghee and within 30 seconds add in your semolina and combine.
• Let this roast, ensuring you stir regularly so it does not burn. A low medium heat is key to making a well cooked Seeroh. The mixture will be the same consistency as wet sand and will take about 25 minutes to cook. You will notice the ghee rise to the top and sides and it will become a golden colour.
• To the pan add in your milk. You may need a lid for this because it may splatter and release steam as you are pouring in the milk. Stir until combined.
• Cook for about 3-5 minutes then add in your golden sultanas. Combine and continue cooking for about 5 minutes.
• Add in your sugar and 3/4 of your cardamom powder and give the mixture a good stir.
• Pour in your saffron infused milk and continue cooking and stirring at regular intervals to ensure the Seeroh doesn’t stick to the pan. Cover the pan in between stirring to enable to steam to aid the cooking process.
• Cook for about 25 minutes until the ends of the Seeroh peel off and it starts to form a ball. You should also be able to see a little glistening of ghee all around the edges of the pan.
• Into the Seeroh add about 3/4 of your sliced almonds and pistachios and combine.
• Your warm Seeroh is ready.
• To serve, place in a bowl and garnish with the remaining nuts and some cardamom.

If you love traditional Indian dessert you can check out by chocolate barfi recipe. You will get the most delicious chocolate barfis.

Neha