Sheera is a traditional Indian dessert made using fine semolina (Rava or Sooji), ghee, and sugar, laced with aromatic cardamom. Ready in under 30 minutes this easy-to-make pudding uses just a handful of pantry ingredients and is perfect for breakfast or dessert.
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Mom's Sheera Recipe
Sheera, also known as Sooji ka Halwa or Rava Kesari, is one of those comforting dishes I grew up eating—warm, gently sweet, and always topped with toasted nuts and raisins. In Western India, it’s a beloved staple for breakfast and a must-have during festivals and special occasions.
I recently had the joy of making Sheera with my mom in my kitchen—just like we used to when I was a kid. It brought back so many sweet memories, and this time, I made sure to soak up all her little tips, tricks, and variations. I wrote everything down so I could pass it along and share this special recipe with all of you!
One of my favorite versions is her Banana Sheera, made with ripe banana and traditionally offered as “Prasad” during religious celebrations like Ganesh Chaturthi and Satyanarayan Puja. While her festive version is rich and indulgent, I’ve lightened it up just a bit so it works beautifully for everyday breakfast or a quick, satisfying dessert
Over the years, I’ve also enjoyed Mom's Pineapple Sheera and Carrot Sheera, each with its own unique flavor and festive taste. Whether you’re making it for a special occasion or a cozy weekday morning, Sheera is one of those recipes that’s easy to adapt and always brings comfort in every bite.
Ingredient Notes for Sheera
- Sooji (Rava): This recipe calls for fine sooji (also known as semolina or rava), which gives the Sheera its signature smooth and creamy texture. Coarse sooji can make the dish gritty, so if that’s what you have on hand, pulse it in a blender or food processor until it reaches a finer consistency. While coarse sooji is ideal for dishes like Rava Dhokla and Upma, fine sooji is key in this recipe for that melt-in-your-mouth texture.
- Ghee - Homemade ghee works best but you can also use good quality store-bought ghee.
- Milk - Mom makes Sheera by mixing half milk and half water. You can easily make Sheera with all milk or all water if you like.
- Sugar: The amount of sugar in this recipe gives just the right level of sweetness for my taste, but feel free to adjust it to suit your own preference. You can always start with a little less and add more if needed.
- Cardamom & Saffron - Ground cardamom powder and saffron add an authentic floral aroma to the dish.
- Nuts & Raisins - Add your favorite nuts, I love adding pistachios, almonds, and cashews but you can add nuts of your choice or even skip to make it a nut-free Indian dessert.
Sheera Variations and Tips
- I prefer using a 2:1 ratio for sooji & ghee, but you can use less ghee if you prefer
- Milk of choice - you may use dairy-free unsweetened milk such as oat milk, almond milk, or soy milk.
- For Prasad Sheera sooji, ghee, and sugar are often used in equal amounts and it makes for a heavenly treat. When my kids were younger they LOVED this version
- Allergic to nuts? Skip them for a delicious nut-free dessert
- Banana is optional but if you have a ripe one I highly recommend adding it
Mom's Notes to make Sheera for Puja
- To make Prasad Sheera use sooji, ghee, and sugar in equal amounts.
- See the step-by-step photos in the main post to see the color of the final roasted sooji should look like. It is very important to roast sooji with ghee on low-medium heat until it is evenly browned and aromatic
How to make Sheera
Serving
Serve hot or warm with a cup of Masala Chai for a hearty breakfast or serve it along with a meal for a delicious dessert. Sheera pairs well with a yummy meal of batata bhaji and puri or Aloo Rasedar and Parathas.
How to store
Refrigerate Sheera for up to a week and to reheat, microwave for a short time. For a longer shelf life freeze it for up to 2 months.
More Easy Indian Dessert Recipes
★ Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it—I love seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Sheera | Sooji Ka Halwa
Equipment
Ingredients
- 1 cup fine sooji rava/semolina
- ½ cup ghee see notes
- 1 ripe banana sliced
- 2 cups milk
- 1 cup water
- 1 pinch saffron
- ⅔ cup sugar
- ¾ teaspoon ground cardamom
- ¼ cup chopped nuts almonds, pistachios, and cashews
- ¼ cup raisins optional
Instructions
- Add ghee and sooji to a pan and roast on medium heat for 8 to 10 minutes stirring continuously as sooji slowly turns to light golden brown color and aromatic.
- Turn the heat to low and add banana, smashing it with the back of the spatula as you mix in.
- Mix milk and water and heat in the microwave until it is hot but not boiling, about 3 minutes. Slowly and carefully add it to the pan stirring continuously. Be very careful while adding liquids may cause a lot of steam and the Sheera may start to splatter
- Once the liquids are fully mixed in, add saffron. Cover and cook on low heat for five minutes as the sooji will absorb all of the liquids.
- Add sugar, cardamom, and half of the nuts. Mix well and cook covered on low heat for 5 minutes. Sheera will continue to thicken as it cools down. Garnish with remaining nuts and raisins.
Video
Notes
- To make Prasad Sheera use sooji, ghee, and sugar in equal amounts.
- See the step-by-step photos in the main post to see the color of the final roasted sooji should look like. It is very important to roast sooji with ghee on low-medium heat until its evenly browned and aromatic
- You can use dairy-free unsweetened milk such as oat milk, almond milk, or soy milk. It can also be made with all milk or all water, milk makes the Sheera creamier.
- Allergic to nuts? Skip them for a delicious nut-free dessert
- Banana is optional but if you have a ripe one I highly recommend adding it
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