Sheera Recipe (Suji Halwa)

It's easy as pie, and quick. On second thoughts, not. I find pies more difficult to make, haha. But seriously, it is a quick and easy recipe, and compared to other halwa recipes like gajar halwa, this suji halwa is wayyy easier.

It's really delicious. The addition of ghee, sugar, cardamom and nuts to anything works every single time. And when you scoop it up with poori, you've just arrived!

It has a few simple ingredients only. No fancy stuff in it that you've never heard of.

Semolina (Rava/Sooji): There are two kinds of sooji, fine and coarse. Traditionally, sheera is made with fine sooji (available in Indian and Pakistani stores), but if you don't have it, the coarser variety will do as well. It will be grainier but the taste is not compromised at all.

White sugar: Regular granulated sugar is the usual preference, but you can also use raw sugars like turbinado/demerara. No problem there! I don't like using dark, packed brown sugar though because it has an after-taste and affects the colour of the halwa too.

Ghee: Ghee is the staple for any kind of halwa. It can't be substituted with any kind of oil, so don't try that. You can try making halwa with butter; however, I haven't tried that, so I can't really guarantee the outcome.

Cardamom (ground): If you want real cardamom flavour and taste, you need to do things the traditional way. That is, the seeds from green cardamom (also called safed elaichi) need to be ground fresh in a mortar and pestle or a spice grinder. If you use the finely ground cardamom powder from a packet, you might as well not go to the trouble! It just isn't the same.

Almonds: I like to soak the almonds for a couple of hours, peel them and then slice or chop them by hand. They add a lovely crunch to the halwa. However, when I am out of time, I also use the pre-sliced almonds from a packet. Truth be told, these are a little dry, but in a pinch, you can use them.

Water: Plain water is the only liquid you need in this recipe. A good amount too as more water is the secret to a soft halwa. If your halwa is dry and too grainy, it's probably because you haven't added enough water or ghee.

Put the semolina in a karahi and roast it in a to and fro motion with a wooden spoon. Crank up the heat for a few minutes in the beginning. As soon as the semolina starts to change color (the grains at the bottom will start turning brown), lower the heat. Continue with the to and fro movement until the semolina is browned all over. DON'T STOP STIRRING or you will have a burnt mess on your hands quicker than you can say 'semolina!'

Add the ghee, sugar, cardamom powder and nuts right into the karahi in which you roasted the semolina. Stir everything and let the ghee and sugar mix with the semolina.

As soon as the water hits the hot sooji, the sooji will sizzle and sputter like crazy. Be careful here as you don't want it to burn you! You will see the semolina drink up the water like hot sand. Now, all you need to do is stir the mixture vigorously until some of the water has been absorbed (5 minutes max). The halwa will be like porridge at this stage, but that's how you want it. As you keep stirring, the ghee will separate from the halwa and leave the sides of the pan. This is the right time to stop stirring. Remove the karahi from the hob and allow it to cool down a bit.

And that's it! Your sheera is ready in well under the half hour mark! Don't forget to garnish the sheera with the remaining almonds and cardamom and serve warm, either on its own or with poori.

Don't skimp on the ghee and sugar please. This dish will not taste as delicious if you do. Do I hear a few groans?

Don't substitute the ghee with cooking oil (any kind).

The sheera will become thicker and denser as it cools and sets. So if you want it soft and pliable, take it off the heat before it becomes too thick.

The degree of 'brownness' is up to you. You can stop roasting the semolina much earlier and the sheera will be lighter in color. Some people prefer this.