Sheera recipe | prasad sheera recipe | sooji ka halwa recipe | how to make suji halwa
Ingredients
- 1 cup coarse rava - semolina/sooji
- 1 cup sugar
- 1 cup melted ghee
- 3 cup milk
- Some saffron strands
- 2 tbsp cashews
- 2 tbsp almonds
- 2 tbsp kismis
- 2 tbsp pistachio
- 1 tbsp charoli
- Some tulsi leaves
- 1 tsp cardamom powder
Instructions
- In a pan, add 3 cup milk, some saffron strands, and 1 tsp ghee. Mix well and bring it to a boil on low flame.
- Now in a pan, add ghee and heat it.
- Then add sooji and roast on low flame till it completely puffs up and oozing ghee from the sides. (refer to video)
- Now add dry fruits and roast them on low flame till it slightly changes color.
- Then gradually add hot milk to roasted sooji and mix well.
- Stir continuously sheera till the milk is completely absorb and ghee released from its sides.
- Then add sugar and mix well till sugar is completely absorbed into the sheera and ghee released form its sides.
- Now add cardamom powder and tulsi leaves. Mix well.
- Serve hot prasad sheera or sooji sheera.
Notes
- Take coarse rava or sooji for sheera.
- The proportion of sooji, sugar, and ghee should be equal.
- The proportion of sooji and milk should 1:3
- Milk should be hot, so it will easily absorb into sooji.
- Roast sooji on low-medium flame.
- Sooji roasted perfectly when ghee release from its sides and granules puffs up.
- Add hot milk gradually into roasted sooji.
- When milk is completely absorbed then add sugar into sheera.
- Sooji ka halwa tastes great when it serves slightly hot.