Rava Sheera is a classic traditional Indian dessert prepared from semolina, ghee, nuts with cardamom as the main flavouring ingredient. It is made during festivals or special occasions. This dish brings back sweet memories; the wonder days of my childhood – as kids, we would rush to stand in queue only to eat the sheera which was offered as prasad during Satyanarayan Poojas and it is the first time I tasted this simple yet elegant dish.
There are many variations to make this recipe. I have tried it with milk, banana….it just gets tastier and tastier. This easy-to-prepare, very quick, with common available ingredients in your pantry is a delight to have it with dessert or even breakfast.
Quick and easy Indian dessert for all occasions, prepared with roasted semolina, ghee, nuts and a touch of cardamom.
prep time : 5 mins, cooking time : 8 mins, cuisine : indian, serves : 4, author : gloria
200 gms semolina/rava
200 gms sugar
2 cups water
5 tbsp ghee
pinch of ground cardamom powder
nuts of your choice (I used 10 raisins, 8 cashew-nuts)
Take a sauce-pan, add sugar, water and bring it to boil on medium heat. Once the sugar melts completely, remove it from the heat and reserve.*
On low heat, place a small pan, add a teaspoon of ghee, when it heats up add the nuts. As soon as the cashew-nuts turn golden brown and raisins swell up, transfer them to a bowl and keep aside.
Take a heavy bottom pan/kadai. Add ghee and roast semolina/rava, stirring continuously till it reaches light golden brown in colour, giving out good aroma. This process will take at least 7-8 mins with low-medium heat, carefully, without burning the rava/semolina.
Add cardamom powder and the nuts; give a stir again to mix.
Now, slowly, put the sugar-water solution* (be careful, it spurts). Stir till the water is absorbed and rava/semolina is all swelled up. Cover with a lid and allow it to cook for 2 minutes or till it does not stick to the pan/releases from the edges of the pan. Give a final mix and it is ready to be served.
Garnish and Enjoy!
– can use almonds, pistachios, walnuts, charoli, any nuts/dry fruits as per choice
– instead of 1 cup water, can use 1/2 cup milk and 1/2 cup water
– can use 1 ripe banana to get melt-in-the mouth texture
– also I used 200 gms sugar which I felt was a too sweet. can reduce a scant (choice is yrs)
– it is important to roast rava nicely till light, crispy and even colour.
– not adding enough ghee will make the dish dry. also, can increase the amount of ghee.
– instead of cardamom/elaichi powder, can crush 3 cardamoms in a mortar pestle and use it for the dish
– use medium semolina for this preparation.