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!

My observations/notes

– 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.


4 thoughts on “Recipes – RAVA SHEERA

  1. Pingback: RAVA SHEERA |

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