Sheera light (semolina pudding with fruit)

Sheera (suji halwa) is the quick, warming semolina pudding of western and southern India: semolina toasted in ghee, milk and cardamom. It is ready in 20 minutes and lighter than traditional versions, because it has little sugar and includes fresh fruit.

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Method

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1. Melt the ghee in a heavy-based pan and fry the cashews and raisins until golden; remove.
2. In the same ghee roast the semolina over medium heat for 5–6 minutes, stirring, until fragrant and lightly coloured. ⏱ Timer: 5 min
3. Heat the milk separately and, mixed with the saffron, pour it carefully into the semolina, stirring (it splatters!).
4. Cook over low heat for 3–4 minutes until thickened and the semolina has swollen. ⏱ Timer: 3 min
5. Add the honey, cardamom and fruit and cook for 1–2 minutes. ⏱ Timer: 1 min
6. Serve warm, sprinkled with the cashews and raisins.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Roast the semolina until fragrant; this gives the nutty flavour.
• Add the hot milk to avoid lumps.
• Vigorous stirring gives a smoother result.
• Best warm; keeps in the fridge for 2 days, thin with a little milk before serving.

Frequently asked questions

What can replace semolina?

Rice semolina or rolled oats also work, with a slightly different texture.

What is the difference between sheera and halwa?

Sheera is made with semolina; halwa can be made from many ingredients (carrot, pumpkin).

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• Mishti doi (caramelized Bengali sweet yogurt)
• Rosogulla (Bengali milk balls in syrup)
• Gulab jamun (milk dumplings in rose syrup)
• Jalebi (crisp, syrupy Indian spiral fritters)

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