Sama no shiro is a farali dish made during Navratri, fasting, or other upvaas or vrat days, such as Janmashtami or Mahashivratri. It is made with simple ingredients: sama rice, ghee, sugar, water, and milk. This dish is quick and extremely easy to prepare. I’m sharing the perfect ingredient ratios and a few fail-proof tips to help you make the perfect sheera on your first attempt. Give it a try!
- First, to prepare the halwa, roast sama rice until it turns a slightly golden brown. Sama rice granules will puff up during the roasting process, so be sure to do it over low to medium heat. Avoid using high heat.
- Secondly, I prepared sheera using an equal proportion of milk and water. I heated the mixture of milk and water, allowing it to be easily absorbed by the roasted sama rice.
- Lastly, sama no shiro tastes best when served hot and garnished with plenty of dry fruits and ghee.
Sama no shiro | sama rice sheera | sama chawal ka halwa
- ½ cup sama rice
- ½ cup ghee - melted
- ½ cup sugar
- 1 cup milk
- 1 cup water
- 1 tbsp chopped almond
- 1 tbsp chopped cashews
- 1 tbsp kismiss
- 2 tbsp saffron milk
- ¼ tsp cardamom powder
- In a pan, add 1 tsp of ghee. Add chopped almonds, chopped cashews, and raisins. Roast them over low flame and transfer them to a plate.
- Next, in a pan, add ghee and heat it. Add the sama rice and roast over low flame until it turns a slightly golden brown.
- In another pan, combine 1 cup of milk and 1 cup of water. Heat the mixture until it begins to boil.
- Now, pour the hot water and milk mixture into the roasted sama rice. Mix well.
- Cover and cook the sheera until the water and milk mixture is absorbed, and the sama rice becomes soft.
- Add sugar and saffron milk. Stir continuously until the sugar is completely dissolved.
- Continue to cook the sheera mixture until ghee separates from the sides.
- Finally, add the roasted dry fruits and cardamom powder. Mix well. Your Sama no shiro is ready; serve it hot.
- The proportion of sama rice, melted ghee, and sugar should be equal.
- The proportion of milk and water mixture should be four times more than the quantity of sama rice.
- Roast the dry fruits on low flame.
- Roast sama rice on low flame until its granules puff and slightly change their color to golden brown.
- Add the hot milk and water mixture into the sheera so that sama gradually absorbs it easily.
- Cover and cook the sheera until the milk and water mixture is completely absorbed, and the sama rice granules become soft.
- Cook the sheera until ghee is released from its sides.