Sheera is one of the quickest and yummy sweet dishes of the Indian cuisine. It’s aroma leaves everyone craving for more. Sooji ka halwa is also fed to infants as well, as it enriches their growing body and is easy to digest. It also is one of the most popular offerings to God in the form of prasadam.
While this dish has spawned many variants over the years, it is best enjoyed when cooked in pure A2 cow ghee. Here is a simple and quick way to make this heavenly dish.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
1 ¼ cup Water
1-2 tbsp Sarthak Satvik Desi Ghee
½ cup Sooji
½ cup White granulated sugar
¼ teaspoon Green Cardamom seeds, powdered
2 tablespoons Almonds, Cashews, Raisins, chopped(optional)
Add the ghee and fine semolina in a pan.
Turn the heat on low-medium and roast the sooji by stirring constantly until it gets a slight brown color with the toasty aroma of sooji; it typically takes about 7-8 minutes.
On the other side, take water in a saucepan, and heat it till it comes to a simmer.
Add the warm water slowly to the roasted suji. As water is added to the sooji, it begins to absorb, gets very bubbly and splutters, so mix it immediately.
Stir continuously until water is absorbed. This will be done very quickly (about 2 minutes).
Add sugar and mix well.
Keep mixing until it gets thick and starts to leave the sides of the pan. The ghee will start to ooze out.
Turn off the stove and add cardamom powder, chopped cashews and almonds, and raisins, mix well.
Milk or a mixture of water and milk can be added instead of just water.
You can replace the enlisted dry fruits with your preferable choice of the same. The other popular additions include pumpkin seeds.