Discover an easy recipe for a traditional Indian semolina porridge or pudding, delicately infused with green cardamom and saffron. This Maharashtrian classic sweet dish is often made for prayer offering and comes together in under 30 minutes with a handful of ingredients.
It’s also popular as a breakfast or afternoon snack, paired with spicy lemon pickle!
Sheera is an everyday Maharashtrian dessert made with rava (sooji), also known as semolina. Think of it as the sweeter counterpart of the savory semolina porridge, upma or sanja! Sheera is popular as ‘Sooji Halwa’ in the north and ‘Rava Kesari’ in the southern states of India.
This classic sweet dish can be made effortlessly in just minutes with a handful of ingredients. Even though it’s rich in flavor, it’s surprisingly light and not too sweet—perfect for those times when you want something comforting but not overly heavy. Indulge in a bowl or two of this deliciously decadent dessert!
A comforting delight
A popular Indian sweet dish, sheera (or sooji halwa) is both comforting and delightful. It boasts a nutty texture with a touch of spice and a rich, buttery flavor from ingredients like ghee, milk, saffron, cardamom, almonds, cashews, and raisins. Variations often include fresh fruits like sliced bananas, cubed mangoes, or pineapples, adding extra depth to the dish. I have a variation made with pumpkin purée and pumpkin spice in my cookbook!
Due to its indulgent ingredients, sheera is often prepared as an offering during prayers, religious ceremonies, and festive occasions. Despite its richness, sheera is surprisingly light and satisfying—sweet without being overly sugary and creamy without being too heavy. It’s an ideal dessert for those times when you want something indulgent yet balanced.
In Maharashtra, it’s commonly enjoyed with spicy lemon pickle for breakfast or as a snack with afternoon tea. For a lighter version, some might skip the saffron, use oil instead of ghee, and omit milk, keeping the dish deliciously simple and less rich. Either way, sheera remains a delightful treat that’s hard to resist.
I have outlined step-by-step details below that you can follow and easily whip up this signature concoction in your own kitchen.
Classic Indian semolina porridge with cardamom & saffron, ready in 30 mins. Enjoy as a prayer offering or snack.
Ingredients
UnitsScale
1cupsemolina/rava/sooji (see FAQs & Notes)
1/2cupghee (see FAQs & Notes)
1cupwater
1cupmilk
a pinch of saffron
4–5 cardamom pods, seeded, seeds crushed
1/4cupblanched slivered almonds (optional)
1/4cupraisins (optional)
3/4cupsugar
Instructions
In a deep sauté pan, heat 2 tsbp of ghee and add the rava/sooji/semolina to it.
Roast the semolina over medium heat till it gets a golden brownish color, about 6-8 minutes and then transfer it onto a plate.
While the semolina roasts, combine milk, water and saffron in a saucepan and bring the mixture up to a boil over medium heat.
Melt the remaining ghee in the same sauté pan and then add almonds, crushed cardamom seeds, sugar and roasted semolina and stir gently. (See Variations).
Finally add the hot milk and water with saffron. Stir continuously till everything is combined and continue cooking over medium heat till all the liquid is absorbed, about 4-5 minutes. Take it off the heat. Fluff and serve warm or at room temperature in bowls.
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Step-by-Step Details
Step: 1
In a deep sauté pan, heat 2 tsbp of ghee and add the rava/sooji/semolina to it.
Step: 2
Roast the semolina over medium heat till it gets a golden brownish color, about 6-8 minutes and then transfer it onto a plate.
Step: 3
While the semolina roasts, combine milk, water and saffron in a saucepan and bring the mixture up to a boil over medium heat.
Step: 4
Melt the remaining ghee in the same sauté pan and then add almonds, crushed cardamom seeds, sugar and roasted semolina and stir gently.
Step: 5
Finally add the hot milk and water with saffron. Stir continuously till everything is combined and continue cooking over medium heat till all the liquid is absorbed, about 4-5 minutes.
Take it off the heat. Fluff and serve warm or at room temperature in bowls.
Recipe FAQ’s and Notes
Do I need coarse or fine rava/sooji/semolia?
I have used fine in my recipe but either one, coarse or fine kind works well in the recipe.
Don't have ghee?
Use 1 stick of butter instead!
Recipe Variations
To make Banana or Pineapple Sheera, add in sliced bananas or cubed pineapple along with the nuts and semolina and sauté for a couple of minutes before adding in the hot milk, water and saffron mixture in my recipe above. Follow the rest of the recipe as is.
Make Mango Sheera! Before adding in the hot milk, water and saffron mixture in my recipe above, stir in 1/2 cup of puréed mango along with 1/4 cup of fresh mango chunks. Follow the rest of the recipe as is.
Hi I’m Vasanti
…and I ❤️ cooking ‘n clicking! Welcome to Signature Concoctions — where the modern table meets Indian roots. I share recipes that celebrate the vibrant flavors of my Indian heritage, reimagined for everyday life in a modern kitchen.
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