Sheera with a twist … of Saffron, that is

by Trisha Vaz
In India, Sheera, a sweet dish made from semolina is a much loved snack. It is usually served in Udupi hotels for breakfast. In my house, however, we usually had this as an evening tea time snack. My grandmother used to whip up a little plate each, for my brother and me. She would add a some crushed cardamom seeds, a few raisins and slivered almonds right at the end, to add to the deliciousness and the healthiness of the dish. She would lovingly, flatten it out to look like a thin round cake, engrave scallops around the edges using a spoon and carve out our initials in the center, so that we’d know which one to pick. She would also add a couple of drops of food color to tint it. I still remember the excitement at seeing two delightful plates on the table, waiting for us as we came back in the evening.

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.

Sheera
(Serves 2)

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.

This recipe is linked to –
Sweet Tooth Friday
Sweets for a Saturday
Savory Sunday
Meatless Mondays
Mangia Mondays
My Meatless Mondays

Trisha Vaz

This post was posted in Breakfast, Cakes, Cookies & Desserts, Dessert, Goan Recipes, Recipes, Snacks

15 thoughts on “Sheera with a twist … of Saffron, that is”

  2. Trisha, thanks for linking this to Mangia Mondays! I have never made any Indian cuisine and would love to try some recipes so I'm looking forward to checking out that category on your blog. This recipe kind of reminds me of a homemade cream of wheat? Same consistency I imagine? It looks like a comfort food that I would enjoy. What a wonderful memory for you of how your grandmother used to prepare it for you and your brother with so much love!

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  3. Looks very interesting. I have never had that before but I love all the flavors so I imagine they would taste wonderful put together 🙂 Came over from Mangia Mondays

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  7. Thank you for sharing that lovely story and memory of this wonderful snack. I'm sure it's the best comfort food for you. 🙂 Sounds like a perfect night time treat. Have a wonderful day.

    I'm hosting 2 Giveaways on my blog. One for $50 Thrive Products and the other is baking molds and more. Please stop by to enter if you have a moment. 🙂 Have a wonderful day Trisha.

    Amy
    http://utry.it

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  12. Love your blog!! I am definitely going to be your new follower 🙂 I would love it if you followed me to @ for-the-luv-of.blogspot.com that would be great 🙂 I am just starting out, but I am excited to share new recipes, crafts, and makeup.. And Giving away giveaways on mineral make-up!

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