Sheera / Rava Kesari – A quick and easy dessert

Sheera

My son loves sheera. Often, he asks me to make some sweet dish for him. One look at his face and I can tell, he yearns for sheera! I am only too happy to comply, as it takes just under 20 minutes to make this delicious, sweet dessert. Sheera, which is also called rava kesari, becomes perfect and indeed divine when the aroma of wheat semolina fried in ghee commingles with the fragrance of saffron (kesar) and of cardamom. This delightful treat gets its inviting golden yellow color from the strands of saffron and it doubles as a filling snack.

Saffron

Saffron is believed to have the power to grant you a fairer complexion, a glowing skin. Easy to make and easier to eat, be sure to cook this dessert and enjoy!

Print Recipe

Sheera / Rava Kesari Yum

A quick and easy, sweet, thrilling and delicious traditional Konkani dessert .

Cuisine

Indian, Konkani

Prep Time

2 minutes

Cook Time

15 minutes

Servings

servings

Ingredients

• 200 gm Bombay rava (or fine wheat semolina)
• 150 gm sugar
• 1 pinch saffron
• 50 ml ghee (clarified butter)
• 15 gm cashew nuts
• 10 gm kismis (sultanas or seedless raisins)
• 3 pods cardamom
• 500 ml water

Cuisine Indian, Konkani Prep Time 2 minutes Cook Time 15 minutes Servings servings Ingredients 200 gm Bombay rava (or fine wheat semolina) 150 gm sugar 1 pinch saffron 50 ml ghee (clarified butter) 15 gm cashew nuts 10 gm kismis (sultanas or seedless raisins) 3 pods cardamom 500 ml water

Instructions

To prepare:

1. Shell the cardamom pods. Crush to powder and set aside.

To cook:

1. Set a non-stick pan on high heat.
2. Tip in 25 ml (half) of the ghee and all of the rava (semolina). Stir frequently.
3. Pour the water into a suitable vessel and set it on high heat. Tip in the saffron and the crushed cardamom.
4. Meanwhile, as soon as the rava is hot, lower the heat and continue to stir for 5 minutes.
5. The water should be boiling by now. Switch off the heat and pour the boiling water over the rava.
6. Stir well for a minute, still on low heat. The rava would have cooked by now.
7. Tip in the sugar. Stir to mix thoroughly. Once mixed, stir occasionally so as to dry off the excess water from the cooked semolina.
8. Meanwhile, set a skillet on low heat. Pour in the rest of the ghee (25 ml) and tip in the cashew nuts.
9. Stir frequently till the cashew nuts turn a golden brown in color. Now throw in the kismis. Stir once and switch off the heat.
10. Empty the contents of the skillet over the sheera. Mix well. The sheera should be dry enough by now. Switch off the heat and serve hot. Enjoy!

Recipe Notes

If you wish to serve the sheera in pieces, like cake, keep a plate greased with ghee ready. Pour in the sheera when it is still a bit sticky, before it gets too dry to bind effectively. Use the greased bottom of a spoon to flatten the sheera into a smooth cake.

Flattened Sheera Cake

Wait till it cools, cut to pieces and serve cold.