Sooji Ka Halwa (Sheera)

In a saucepan, combine water (or milk-water blend) with sugar, saffron, and cardamom powder. Bring to a boil until the sugar is fully dissolved, then maintain the syrup at a low simmer.

Heat ghee in a heavy kadhai over medium flame. Sauté the cashews, almonds, and raisins until golden brown and plump. Remove and reserve.

In the same aromatic ghee, introduce the semolina and reduce the heat to low.

Toast the semolina patiently for 6-8 minutes until it smells nutty and turns pale gold, with ghee showing at the edges.

6–8 min

Lower the heat to minimum. Gradually and carefully pour the hot syrup into the toasted semolina. Exercise caution as the mixture will bubble and release steam.

Whisk or stir rapidly to ensure a perfectly smooth, lump-free consistency.

Cover and cook on low heat for 2-3 minutes, allowing the semolina to fully hydrate and swell.

2–3 min

Uncover and fold the fried nuts and raisins back into the Halwa.

Extinguish the heat and allow the Sheera to rest briefly for 2 minutes before serving.

2 min