Sheera, Maharashtrian Rava Halwa

Gorgeously nutty and sweet, sheera is a Maharashtrian dessert worthy of festivals, wedding celebrations, and special treats. It’s made from ghee-roasted semolina, gently cooked with sugar, floral-scented cardamom pods, and plenty of water until fluffy and soft.

Along with ukadiche modak, seviyan kheer, and karanji, sheera is amongst Maharashtra’s most beloved sweet dishes, and it’s not hard to see why. It’s one of the easiest-to-cook Indian desserts I know of … and that’s not to mention the irresistible taste.

My favourite way to eat sheera is as part of Maharashtrian thali alongside main dishes like batatyacha rassa or chana masala. I always make extra so there are leftovers, and eat the sweet semolina pudding straight from little bowls. The gently browned cashews and almonds on top make the dish just heavenly.

I’ve never met anyone who hasn’t fallen in love with the traditional dessert at first bite. And since this sheera recipe is so easy to adapt for vegan friends and family, it’s one of my go-to sweet treats for effortless entertaining. Plus, it only requires a handful of ingredients and less than 30 minutes of cooking time!

❓What is the Difference Between Sheera and Halwa?

Sheera goes by numerous names across India, Pakistan, and Bangladesh, depending on the region.

Sheera is known as sooji halwa (or suji halwa) in North India. Further South, a very similar dish is called rava kesari — this has more saffron, lending it a gorgeously sunny colour. In Maharashtra, it’s known as sheera (or rava sheera to be precise, since banana sheera, pineapple sheera, and many other fruity flavours are widespread too!).

Each region — and each family — has a slightly different recipe. I like to use water in my sheera recipe, whereas sooji halwa typically uses milk. Some people use more ghee, or swap ghee for butter. Sometimes raisins are added; sometimes not. There’s a lot of variation, but each is equally as delicious.

Maharashtrian sheera tends to be less heavy with ghee (or toop, as it’s called in Marathi). The texture is neither dry nor overly moist; it’s perfect.

🍮 Sheera Ingredients

Sheera isn’t just delicious — it’s almost shockingly uncomplicated. You’ll only need four primary ingredients, with a few extras to finish things off.

You should be able to find all these ingredients at your local grocery store, but if finding semolina or green cardamoms proves tricky, head to an Indian market. Tip: They always have great prices for large packets of nuts, too!

• Semolina is the main ingredient of Maharashtrian sheera. Made from durum wheat, semolina is nutty and sweet — a perfect complement to desserts! Use fine semolina (often labelled as rava or sooji in Indian shops).
• Ghee adds a rich and fragrant taste to the semolina pudding, but to make sheera vegan, switch ghee for dairy free butter.
• Green cardamom provides a slight floral perfume, along with notes of citrusy warmth.
• Sugar sweetens the dish.
• Water is added so the semolina can cook to a soft, fluffy consistency. Some people use milk; I prefer water as it lets the sheera shine without overpowering the flavours with dairy richness.
• Saffron is optional, but I love it for the hint of colour it provides, plus the nuanced sweetly flowery notes.
• Cashews contribute a mild nuttiness that marries with the semolina. I always use raw cashews, so I can lightly fry them in ghee.
• Almonds are finely chopped and added as a garnish.
• Optionally, use dried rose petals for a serious wow factor on presentation if you’re serving sheera for a special occasion.

🔄 Ingredient Swaps and Substitutions

While this recipe is AMAZING as-is, to suit certain dietary lifestyles or preferences, you may want to switch things around a bit. To make things easy for you, here’s a list:

If you want to make Maharashtrian sheera vegan, it’s incredibly straightforward. Just switch ghee for your favourite vegan butter (I like Miyoko’s or Flora). You could even use coconut oil — although this will change the flavour slightly.

Because semolina is made from durum wheat, it’s not gluten free. However, moong dal halwa is! This is a great alternative dessert, as it’s similarly nutty with a tempting texture.

Have a nut allergy? You can skip the nuts or replace them with roasted sunflower or pumpkin seeds.

🧑‍🍳 How to Make Sheera

Making Maharashtrian sheera is unbelievably simple. It requires active cooking time (meaning you must keep an eye on the pan!), but this totals less than 30 minutes.

Even beginner cooks will be comfortable with the techniques — especially compared to more complex Indian desserts like rasgulla or gulab jamun.

1. Roast the semolina by adding ghee to a small pan. Once it melts, add the semolina and cook on low heat until slightly browned and fragrant.
2. Add the sugar along with green cardamom powder and stir until the sheera becomes thick.
3. Slowly add water, stirring continuously to prevent lumps. Add all the water bit by bit and cook until the sheera reaches your desired consistency.
4. Fry the cashews in a separate pan, then mix into the semolina pudding.

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