Dry roast the semolina in a heavy bottomed pan, stirring it all the time with a wooden spoon in a to and fro motion. Roast over high heat for the first 5 minutes, then turn down the heat and roast on low heat for another 5 minutes or until the semolina is browned all over. Take it off the heat and allow it cool down a bit.
Put the pan with the semolina back on low heat and add the rest of the ingredients, reserving a few nuts and a pinch or two of the cardamom powder for garnishing later. Add 4 cups of water and stir until the semolina swells and absorbs the water.
Garnish with the reserved nuts and cardamom. Serve warm.
Do not stop stirring the semolina as you’re dry roasting it or it will get burnt.
The sheera should be of dropping consistency (porridge-like) when you take it off the heat. It will thicken further as it cools down.
Cardamom powder is easily available in Indian grocery stores but you can easily make your own. Peel around 25 green cardamom pods and grind the seeds in a mortar and pestle or a dry spice or coffee grinder.
Keywords: semolina dessert, rava sheera, Indian halwa, sooji halwa