It is served in poojas as prasad and is also a popular breakfast dish in India. In Maharashtra, it is known commonly as 'Sheera'. North Indians call it 'Sooji Ka Halwa'.
- 1 cup rava (semolina)
- 1 cup sugar
- 1 cup milk
- 1 cup water
- 1/2 tsp green cardamom powder
- chopped dry fruits (almonds, cashewnuts)
- a pinch of saffron(optional) / 1/2 tsp turmeric powder
- 1/2 cup pure ghee (clarified butter)
1. Melt the ghee in a kadai (wok) or non-stick pan.
2. Add the rava and stir with a ladle on medium flame till golden.
3. Keep aside in a dish the required quantity of saffron, chopped cashewnuts, sugar and cardamom powder in a dish.
4. When the rava (sooji) is golden, add the water and milk, followed by the mixture in the dish and stir briskly so that no lumps are formed.
5. Cover with a lid, and cook on low flame for 2-3 min or till dry.
6. Garnish with dry fruits of your choice.
7. Serve hot.
Variations: The sheera can be soft or dry, depending on your taste. It can be prepared without milk too. You may use one tblsp. spoon less of ghee and sugar each if very calorie conscious.