Description
This Classic Goan Sheera (also known as rava sheera) is a comforting, aromatic semolina pudding that makes an excellent tea-time snack or a simple dessert after a meal. The texture is moist and slightly grainy, enriched with pure ghee and a mix of roasted dried fruits that give every spoonful a pleasant crunch and warmth. Flavored with freshly crushed cardamom and a hint of saffron, this sheera balances richness and sweetness without being overly heavy. The recipe is straightforward and comes together quickly, making it ideal for both everyday cooking and special occasions where you want a homely, satisfying sweet that’s loved by people of all ages.
Ingredients
- 1 cup coarse semolina (rava)
- 1/2 cup pure ghee
- 1 1/2 cups sugar
- 2 1/2 cups water
- 1/2 tsp freshly crushed cardamom (about 10 pods)
- 1/4 tsp saffron strands
- 1 tbsp warm milk (to soak saffron)
- 2 tbsp chopped almonds
- 2 tbsp chopped cashew nuts
- 2 tbsp chopped pistachios
- 2 tbsp golden raisins
- Pinch of salt
Method
Begin by soaking the saffron strands in the warm milk; set this aside so the color and aroma release naturally. Heat a small pan and add 1 tablespoon of ghee. When the ghee is hot, add the chopped almonds, cashews, and pistachios. Roast these nuts on medium heat for about 2–3 minutes, stirring frequently so they color evenly but do not burn. Add the golden raisins and roast for an additional minute until they puff up slightly. Remove the roasted dried fruits to a plate and keep them aside.
In the same pan, add two more tablespoons of ghee and reduce the heat to medium-low. Add the semolina and roast it gently for 7–8 minutes, stirring continuously. Roast until the semolina releases a light, nutty aroma and turns a shade darker, taking care not to let it brown too much. When the semolina is aromatic, transfer it to a bowl and set aside.
Bring the water to a rolling boil in a pot. Carefully add the roasted semolina to the boiling water, stirring briskly so there are no lumps. Cover the pot and allow it to cook on low heat for about 2 minutes. Remove the lid and fluff the semolina with a spoon to incorporate any steam and ensure an even texture. At this point, add the sugar; it will melt and the mixture will loosen slightly as the sugar dissolves.
Now add the remaining ghee and stir well. Season with a pinch of salt and the freshly crushed cardamom. Pour in the saffron-infused warm milk and stir until the color and aroma spread through the sheera. Continue cooking for a minute or two until the semolina has absorbed the flavors and the mixture reaches a moist, spoonable consistency. If you prefer a softer consistency, you can add a splash of warm water or milk and mix thoroughly.
Fold in the roasted nuts and raisins, reserving a few pieces for garnish. Remove the pot from heat and let the sheera rest for a minute so the flavors meld. Serve warm, garnished with the remaining chopped nuts and a few saffron strands if desired. This sheera keeps well for a day at room temperature or longer if refrigerated; reheat gently before serving. Enjoy this classic Goan sheera as a comforting treat with tea or as a simple, fragrant dessert after any meal.