Vegan Sheera/Halwa
Sheera, also called sooji halwa, is a popular Indian sweet made for festivals, pujas, and special occasions. As a Marwadi, I’ve grown up watching sheera being made at home, whether it’s during religious ceremonies or just as a quick, comforting dessert.
In Marwadi cuisine, sheera is very common. It’s made using basic ingredients like semolina, ghee, and sugar, which are always found in our kitchens. It fits well with Marwadi cooking, which is all about using simple ingredients to make flavorful dishes. Because Rajasthan, where Marwadis come from, has a hot and dry climate, sheera is perfect since it can be stored and eaten over a few days.
For me, sheera has been part of many family occasions. Whether it’s a festival, a wedding, or just a cold evening, sheera always brings warmth and joy. The smell of semolina roasting in ghee with a pinch of cardamom instantly feels like home.
TOTAL
TIME
30 Mins
DIFFICULTY
LEVEL
Easy
NO. OF SERVINGS
4
Procedure:
- Step 1: Make the Chashni (Sugar Syrup) Start by boiling water in a pan. Once the water simmers, add sugar and cardamom powder for extra flavor. Let the sugar syrup boil for about 10 minutes, allowing it to thicken and infuse with the aromatic cardamom.
- Step 2: Dry Roasting Semolina (Sooji) To prepare perfectly roasted semolina, start by adding 1 cup of semolina to a wide, heavy-bottomed pan over medium-low heat. Dry roast the semolina for about 10-15 minutes, stirring frequently to ensure even cooking and prevent burning. You'll know it's ready when it turns a light brown color and emits a nutty aroma. Be attentive during this process to avoid any burnt bits, and once done, remove it from the heat and let it cool before using.
- Step 3: Combining Semolina and Sugar Syrup Once the semolina (sooji) is nicely roasted to a golden-brown color, slowly add in the chashi (sugar syrup) while continuously stirring. This gentle incorporation helps to achieve a smooth and creamy texture, ensuring that the semolina absorbs the syrup evenly. Keep stirring throughout the process to prevent any lumps and to enhance the flavors, resulting in a deliciously rich vegan dish.
- Step 4: Final Cooking and Garnishing of Halwa Lastly, cover the halwa (sheera) with a lid and let it cook for an additional 2-3 minutes. This step allows the flavors to meld together and ensures the semolina is fully cooked. For an extra touch of flavor and texture, you can optionally add some roasted nuts and dried fruits, enhancing both the nutritional value and taste of your delicious vegan dessert.
- TADDAAA...your Sheera is ready. Top them with the most important ingredient...you know what it is right?....yes....LOVE...!!!
Ingredients:
- 50ml Oil*
- 100ml Semolina (Sooji)
- A pinch of Cardamom Powder
- 400ml Water
- 100g Sugar
- Lots of LOVE
Notes*
- * I used sunflower oil but any neutral oil should work.
Measurement and storage:
- 1 Tbsp = 15 grams
- 1Tsp = 5 grams
- To buy Kitchen Scale to weight Ingredients: Tap here
- For Storage:
Recipe Reel Link:
