- 1 cup semolina (thick rawa*)
- 10 to 12 cashews
- 8 to 10 raisins
- A little less than 1 cup sugar (adjust sweetness to individual choice)
- 1/2 cup ghee
- 1 cup hot water + 1 cup hot milk
- 2 elaichi banana sliced into thin roundels
- 1/2 tsp cardamom powder
- Kesar/Saffron to garnish(optional)
- In a flat nonstick pan,heat 1 tsp ghee,add the cashews and fry it till cashews are golden in colour. Remove and keep aside.
- In the same pan add the rest of the ghee, add semolina and roast till you get its aroma and changes colour.An indicator that the semolina is nicely roasted is you’ll get it’s aroma even at a distance. Boil the water and milk together simultaneously while roasting the rawa.
- Add hot water and milk and stir well. Cover and cook on low flame till the rawa fluffs up and is cooked. Stir well occassionally.
- Add sugar,sliced banana,raisins, and stir well. The sugar will melt and then start thickening.Cover and cook until the sheera is fluffy.Add cardamom powder and leave 2 tsp ghee from the sides( optional) and mix well.
- Garnish with fried cashews and a few strands of kesar/ saffron. Serve hot.
- Adjust sugar to individual taste.
- Some recipes mention as much as 1 cup ghee for 1 cup of semolina. I use equal proportion only while preparing sheera for satyanarayan prasad. Adjust ghee quantity to your liking,but minimum 1/2 cup ghee gives a nice softness to the sheera.
- Adding hot water and milk to the rawa results in a fluffy sheera.
- Adding kesar is optional.
- *Thick rawa is little coarse not very coarse.