My version is a little less fancy looking, but tastes the same. I know my Nana would be proud. I use roasted semolina to make this and roasting it brings out a wonderful nuttiness that the unroasted version lacks. I added a few strands of saffron as well. In mere minutes, you will be sitting down to a lovely warm, hearty treat. It is equally yummy if had once its cooled down to room temperature.
1/2 cup semolina, dry roasted till it emits a light nutty aroma
1/2 cup milk
1/2 – 3/4 cup water
2-3 tbsp sugar, or to taste
1 tbsp ghee (clarified butter)
A few strands of saffron, added to the milk
Seeds of 2 pods of cardamom, crushed
Slivered almonds and a few raisins (optional)
Heat the ghee in a vessel.
Add the roasted semolina and let it fry off till the ghee is incorporated with the semolina and the semolina has fried off. Make sure you don’t burn the semolina in the process.
Add the sugar and the crushed cardamom seeds.
Add the water and milk and stir continuously while the semolina absorbs the liquids.
When the liquids have almost dried out, add the slivered almonds and raisins and stir well.
Once all the liquids have been absorbed, the sheera is done.
You can garnish it with some more almond slivers, if desired.