Sheera

Making Sheera

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the ghee in a heavy pan over a low heat. Add the semolina and roast for 6 minutes, stirring, until light golden and fragrant.

   Mark done Start 6 min timer

2. Warm the milk in a separate pan with the sugar and cardamom until the sugar dissolves.

   Mark done

3. Pour the hot milk into the semolina in a slow stream, stirring fast. It will spit, so stand back.

   Mark done

4. Add the sultanas and cook over a low heat for 3 minutes until thick and pulling away from the pan. Top with the almonds.

   Mark done Start 3 min timer

Something wrong or unclear in this recipe? Report a problem with this recipe.

Tips for Making Sheera

• Roast the semolina slowly until it smells nutty.
• Pour the hot milk in slowly, because it splutters.
• Stir continuously once the milk goes in.
• Add a splash of milk if the pudding sets too firmly.

Serving Suggestions

• Hot milk tea
• Fresh fruit
• Plain yoghurt

Keeping and Reheating

Keeps in the fridge for 3 days. Warm with a splash of milk before serving.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.