Friday, February 8, 2008


This simple sweet is made in most parts of India. As you go north, it is "Sooji Ka Halwa", in Gujarat, it is called "Shiro", in Maharashtra, it is called "shira" or "goada saanja", Parsis call it "Ravo", and as you go south, it is called "Rawa Kesari".

Semolina Pudding
1 1/4 cup semolina/rawa/sooji/farina
1 tbsp ghee/clarified butter/toop
A pinch of salt
3/4 - 1 cup sugar
2  1/2 cups water (or milk or water & milk mixture)
1 tbsp roughly chopped dry nuts like almonds, pistachio(optional)
few strands of saffron + 1 tbsp warm milk
1/2 tsp coarsely crushed cardamom powder

1. Heat ghee in a kadai. Add semolina. Roast on a low flame.
2. Heat water (or milk mixture) to boil in a separate pan.
3. Add sugar in the water/milk and let it dissolve completely.
4. Making sure that the semolina is on the lowest flame, add water mixture carefully while stirring continuously.
5. Keep stirring till all the liquid is evaporated.
6. Garnish with chopped nuts, saffron and cardamom powder.

Note -
1. Some people roast semolina till it becomes light brown while others roast it just for a few minutes. Based on the individual preference, resulting shira can be light brown or beige.
2. You can add only milk instead of water to get a creamier texture.
3. Mom adds a pinch of salt as it balances the sweetness of the shira.
4. In my family, shira is served with a spoonful of green chili or raw mango pickle.
5. I have reduced the amount of ghee/clarified butter from the original recipe. For richer taste, you can use 3/4 cup ghee/clarified butter.
3. Read here for Prasadacha Sheera.


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