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Sheera Recipe | Sooji Halwa |How To Make It [Step by Step]

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My sweet tooth has a special knack of being obsessed with highly flavorsome sweets. Suji ka sheera is just one among them. Today I will share with my readers an easy sheera recipe.

Sheera, which is also called as halwa is not only popular in India but also in many parts of the world, especially in the Middle East. The very interesting fact is, this sweet is very important for many religious celebrations and occasions, such as Diwali, Ganesh Chaturthi, Ramadan iftar, Navratri and Holi.

I am assuming that sooji sheera recipe became so popular among everyone because besides being tasty, it is super easy to make it especially in large quantities and with minimal number of ingredients.

Today I am writing down this recipe with a hope that my readers will be able to make it with the simple ingredients mentioned below.

So, without any further delay let’s get started!

Sheera Recipe With Printable Recipe Card

Please read my detailed recipe on sheera. Readers can also print this recipe free so that you have this recipe in your record. I will also cover most popular and commonly made three sheera recipes with printable recipe cards below.

Sheera Image

Sheera Recipe | Sooji Ka Halwa Recipe | How To Make Sheera | How To Make Sooji Ka Halwa

Samiksha Sanket
Sheera is a dessert made of semolina/ sooji / rava hence it is also called as rava sheera / sooji ka halwa / semolina sheera etc. In Maharashtra sheera is commonly served as an offering to GOD. It is also served commonly as a breakfast.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dessert
Cuisine Indian
Servings 6 People

Ingredients
  

  • 1 Cup Fine Semolina (rava/ sooji)
  • 1/2 Cup Ghee
  • 3/4 Cup Sugar (as per your taste)
  • 3 Cup Water (boiling water)
  • 2 Tbsp Almonds (sliced baadam)
  • 2 Tbsp Cashew (chopped kaju)
  • 1 Tbsp Raisins   (kishmish)
  • 1 Tbsp Cardamom Powder (elaichi)

Instructions
 

Preparation For Sheera

  • In a mortar and pestle take cardamom seeds and make it a powder.
  • Finely sliced and chopped dry fruits of your choice.
  • On a medium flame boil the water while you start preparing sheera.

Method of Preparation

  • In a non stick pan, heat the ghee on medium low flame.
  • Once ghee melts completely, add semolina and roast it on a low – medium flame for about 6 to 7 minutes till it turns fragrant golden brown; stir it continuously.
  • Add dry fruits to the semolina and mix it well until they turn nutty.
  • Once semolina is roasted, reduce the stove flame to low, add boiling water to the semolina into batches while mixing it continuously.
  • Cook it for at least 1 to 2 minutes.
  • Once added water is absorbed in semolina, add sugar, mix everything well.
  • Cover the pan with a lid and let the sheera cook on low flame for at least 5-6 minutes while stirring it occasionally.
  • Add cardamom powder; mix it well and cook it for a minute or two.
  • Serve it hot, garnish it with almonds and cashews.
Keyword How To Make Sheera, How To Make Sooji Halwa, Sheera Recipe, Sooji Ka Halwa Recipe
Sheera Image

Maharashtrian Sheera Recipe | Satyanarayan Sheera Recipe | Prasadacha Sheera | How To Make Prasad Sheera

Prasadacha sheera is a dessert dish which is commonly made during festivals as a prasad and offered to God.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dessert
Cuisine Indian
Servings 6 People

Ingredients
  

  • 1 Cup Fine Semolina (rava/ sooji)
  • 1 Cup Ghee
  • 1 Cup Sugar (as per your taste)
  • 3 Cup Milk (boiling water)
  • 1 Piece Banana (ripped, peeled and chopped)
  • 2 Tbsp Almonds (sliced baadam)
  • 2 Tbsp Cashew (chopped kaju)
  • 1 Tbsp Raisins (kishmish)
  • 1 Tbsp Cardamom Powder   (elaichi)
  • 5 Piece Holy Basil Leaves (tulsi patra)

Instructions
 

Method of Preparation

  • In a non stick pan, heat the ghee on medium low flame.
  • Once ghee melts completely, add semolina and roast it on a low – medium flame for about 6 to 7 minutes till it turns fragrant golden brown; stir it continuously.
  • Add dry fruits to the semolina, roast them until they become nutty and keep mixing everything well.
  • Add ripped, peeled, roughly chopped banana, cook the banana as well for a minute until it starts to caramelize while mixing everything well.
  • Once semolina is roasted, reduce the stove flame to low, add boiling milk to the semolina into batches while mixing it continuously. Cook it for at least 1 to 2 minutes.
  • Once added water is absorbed in semolina, add sugar, mix everything well.
  • Cover the pan with a lid and let the sheera cook on low flame for at least 5 -6  minutes while stirring occasionally.
  • Add cardamom powder, holy basil, mix it well and cook it for a minute or two.
  • Prasadacha sheera is ready.
Keyword How To Make Sheera, How To Make Sooji Halwa, Prasadacha Sheera, Sheera Recipe, Sooji Ka Halwa Recipe

Jaggery Sheera | Gud & Sooji Sheera | Gur Sheera | How To Make Jaggery Sheera

If you are looking for an alternative to sugar to make your sheera healthier, you  can consider using palm jaggery. Choose light colored or dark colored jaggery, depending on the color desired to be achieved for the sheera.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dessert
Cuisine Indian
Servings 6 People

Ingredients
  

  • 1 Cup Coarse Semolina (jada rava/ sooji)
  • 1/2 Cup Ghee
  • 3/4 Cup Jaggery (as per your taste)
  • 3 Cup Water
  • 2 Tbsp Almonds (sliced baadam)
  • 2 Tbsp Cashew (chopped kaju)
  • 1 Tbsp Cardamom Powder (elaichi)

Instructions
 

Method Of Preparation

  • In a saucepan add water, once water is warm enough add jaggery, mix it occasionally until jaggery dissolves completely in water; while keeping stove on low to medium flame.
  • Meanwhile, on other stove in a non stick pan, heat the ghee on medium low flame.
  • Once ghee melts completely, add semolina and roast it on a low – medium flame for about 6 to 7 minutes till it turns fragrant golden brown; stir it continuously.
  • Add dry fruits to the semolina and mix it well.
  • Once semolina is roasted, reduce the stove flame to low, add jaggery water to the semolina while mixing it continuously.  Cook it for at least 3 to 4 minutes.
  •  Once added water is absorbed in semolina, add cardamom powder, mix everything well.
  • Cover the pan with a lid and let the sheera cook on low flame for at least 1 -2  minutes while stirring occasionally.
  •  Jaggery sheera is ready, serve it hot, garnish it with almonds and cashews or your choice of dry fruits.
Keyword Gud And Sooji Sheera, Gud Sheera, Gur Ka Sheera, Jaggery Sheera

What is Sheera?

Before I share my sheera recipe, it’s time for me to inform my readers about some background and facts about sheera.

Sheera is a flavorful sweet dish, which is also known as halwa. Rava sheera or sooji sheera is made using semolina and is a popular dish in Maharashtra. My favorite is the satyanarayan sheera recipe, I shall share it in-depth very soon in this post.

History of Sheera

The dish which is similar to today’s kesari bat is said to have been listed in a 12th century book Manasollasa, written by a South Indian king named Someshvara.

In medieval Arabia, semolina was cooked with sesame oil, saffron, camphor, honey and water.

It is believed that semolina was cooked with oil and almond milk and sometimes saffron, in the 14th century Spain.

In around 1845, popular cooks like Eliza Acton who lived in London, recommended baked semolina puddings.

History of Halwa

The word halwa is thought to have originated from the Arabic word “hulw” which is translated to sweet in English. History has it that the first halwa recipe ever was published in the 13th century in Kitab al- Tabikh, meaning the Book of Dishes, which was written in Arabic.

Some food historians have opinioned that halwa is an ancient dish, which existed probably since 3000 B.C., while many others hint that the mentions of greasy, gummy, sweet dish appear in Istanbul references of the 12th century.

However, halwa is today a popular dish in India and you will find the maharashtrian sheera recipe, which is made by sooji or rava popular among non-resident Indians as well.

Sheera (Suji Ka Halwa and it’s Indian Variations)

There are numerous types of sheera in existence. Across India, sheera is made in different forms and in different names. Sheera, popularly called so in Maharashtra is known as suji halwa or Mohan bhog in North India.

The Indo-Caribbean’s living in the Caribbean call it as Prasad or Mohan bhog, and is commonly offered for Pujas. In various parts of Tamil Nadu, sheera is known as Sajjige. Semolina pudding, which is a popular desert across Europe and the U.S is a variant of sheera.

Suji ka halwa has many variations in different parts of India. I will try to list some here:

1. Rava Kesari

Popular in South India, this preparation consists of semolina, ghee, nuts, sugar and kesar (saffron.) Saffron gives it a bright yellow color. Rava kesari is also consumed as breakfast in certain parts of South India. 

2. Orange Suji Ka Halwa

Doesn’t the word orange evoke some curiosity? It did for me, when I first heard about it. Orange halwa gets its color from one of its main ingredients, orange juice. 

3. Sheera Recipe With Banana

Made with the perfect combination of ripe banana, rava, ghee, sugar, and nuts, banana sheera is offered to God as Naivedyam during pooja, or as prasad.

4. Badam Suji Halwa

Semolina halwa which incorporates blanched and soaked almonds, ghee sugar,milk and elaichi powder.

5. Pineapple Kesari

Fresh pineapples along with semolin, sugar and ghee. Canned pineapple chunks can also be used while making pineapple sheera.

6. Mixed Fruit Halwa

Do you have excess fruits at home? This is the perfect one to make. This halwa had mixed fruits, along with semolina, ghee and sugar as the ingredients.

7. Rava Kesari With Milk

This is made using milk and kesar along with semolina, ghee, sugar, and nuts.

8. Mango Halwa

This variation of suji sheera is made with ripe mangoes and whole wheat semolina.

Difference Between Semolina And Flour

The product achieved after grinding a grain is called flour. There are wide varieties of flours available in the market, which are made from rice, barley, wheat, rye, corn and so on.

These flours have many different uses and are used to make innumerable dishes across the world. For example, wheat is widely used to make pastas, rotis, pancakes, cakes etc.

Wheat floors, used for different purposes, vary in their protein content. For example, pastry floor contain low amount of protein, all-purpose flour contain medium amount of protein and bread flour contain high amount of protein.

Whole-wheat flour is made from whole grains whereas white flours are made by separating the bran from the wheat before grinding.  Semolina, used in Maharashtrian sheera recipe is a coarse form of floor derived by separating the endosperm from durum wheat.

It is often enriched by some manufacturers to restore the nutrients lost during the grinding process. Enriched semolina is much healthier than the normal one.

Durum Wheat Vs Semolina

It is easy to get confused between cereal grains, especially wheat due to the existence of several varieties. The case is not different when it comes to the difference between wheat flour and semolina. Here I’ll try to demystify your doubts regarding both.

When durum wheat is processed in a mill, the endosperm is separated from the grain, which is coarse, and known as semolina. This is the nutrients that surround the wheat seeds. Semolina has a heavy texture and is hard and thick compared to ground flours.

Is Rava (Semolina/Sooji) Healthy?

Semolina contains notable amount of fibre. It prevents you from overeating since it is slowly digested and gives a full feeling in your stomach.

As suggested by a fitness enthusiast on Quora, it contains potassium which will improve kidney functions. Rava is healthier than white rice, since it contains more protein, potassium and fiber.

Semolina Flour Substitute in Sheera

Rava sheera is just one kind of sheera and there are several other varieties. For example, you may search for mango sheera recipe and atta sheera recipe and find several websites offering recipes of different kinds of halwas.

However, rava sheera gets its name from its main ingredient semolina, and hence cannot be substituted.

Is Sheera Good For Health?

Rava sheera contains some ingredients that are favorable and some that are not favorable for health.

Rava or semolina is a good source of magnesium and phosphorus, which are significant in the efficient working of our nervous system. However, it does not contain fiber, and is hence not suitable for weight loss. 

Sugar is an ingredient that contains no nutritional value except for simple carbohydrates. Since sheera can’t be made without sugar, it is best for people with diabetes to avoid it.

Ghee is an ingredient that is rich in nutrients, and hence a healthy ingredient in rava sheera.

How To Make Sheera Healthy?

You can make healthy sooji sheera by using enriched semolina as the main ingredient. You can also add cut fruits and nuts to make it healthier.

Is Sheera Good For Weight Loss?

Unfortunately, no. Sheera contains sugar and and hence, cannot be included in a weight loss diet. However, you could consider having a bite or two on your cheat days.

What Dishes Does Sheera Compliment Well

Sheera is a perfect combination with pooris, if you are planning to eat it for breakfast. Moreover, it can also be had as a meal. You can also serve it as dessert after spicy meals.

Can You Eat Sheera While Fasting?

Most people avoid sheera while fasting as semolina belongs to the wheat family, and wheat is not allowed while fasting. Sheera is commonly consumed as Prasad, and hence has a sense of divinity attached to it.

How To Store Sheera

The leftover sheera must be kept in an airtight container in a refrigerator. Before you consume again, heat in microwave for 10-30 seconds.

Sheera Recipe For Children

Most kids love sheera! As a kid it was my favorite. In India, many parents feed their toddlers with sheera as it is high in calories and contains lot of ghee, which is highly nutritious for children.

It is also given to children during teething, since it has very soft texture. However, while feeding infants and toddlers it is best to remove the cashew nuts to prevent chances of choking.

Closing Thoughts

Sheera is a nostalgic dish for me.  I have grown up having sheera as prasad, and hence there are special memories of divine occasions associated with it. I assume most of the readers who are reading this also may have such memories associated with sheera.

It was fun writing the recipe and sharing it with my readers, as it is one of my favorite dish. Whenever I make it, I feel happy and satisfied. I hope the recipe will help readers too make sheera that is yummilicious.  

Please do not forget to try this. Comment below how it turned out. Also refer my blog for other amazing recipes. Thanks for your constant support.   

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I am a passionate cook. Welcome to my food blog. I aim to simplify the cooking experience for you through the easy recipes I will share.

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