Photograph of the finished Sheera

India · Chè semolina bơ ghee Sheera

Sheera

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Semolina flour Semolina flour 14.1 oz
  • Photograph of Ghee Ghee 8.5 oz
  • Photograph of Sugar Sugar 11.3 oz
  • Photograph of Fresh milk Fresh milk 2 ½ cups
  • Photograph of Raisins Raisins 4.2 oz
  • Photograph of Sliced almonds Sliced almonds 3.5 oz
  • Photograph of Cardamom Cardamom 0.4 oz
  • Photograph of Salt Salt 0.1 oz

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.

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