Sheera

Method

1. 1 Roast the semolina in ghee butter over low heat for exactly 12 minutes, until the seeds turn golden brown and have a fragrant chestnut aroma.
2. 2 Twelve minutes of roasting is crucial: under-roasting will give the tea a raw, powdery taste, while burning it will make it bitter.
3. 3 Heat the milk with 150 ml of water and sugar until the sugar dissolves completely, then keep it warm.
4. 4 Pour the hot milk into the semolina pan in a small stream while stirring constantly to prevent lumps.
5. 5 Cook for another 6 minutes until the mixture lifts off the sides of the pan, then sprinkle with raisins and roasted almonds.

With an appliance

• Air fryer 33 min

  Replace step 1: mix semolina with ghee in a tray and bake in an air fryer at 160 degrees for 10 minutes, stirring at minutes 3 and 6 until evenly golden; keep step 4 as is, pour hot milk in a small stream to prevent clumping.