Rava sheero is a simple sweet confection made with semolina, ghee, and sugar. It is enjoyed throughout India and is very similar to a European dish called semolina pudding, but it is made with Indian spices of cardamom and saffron.
About this Recipe
This recipe is based on my mom’s recipe. She often makes sheero at family get-togethers or as Prasad for Styanarayan Puja. She makes it many different ways, sometimes cutting back on the ghee and sugar to make it healthier. She also doesn’t always use saffron. Like the bajra halwa, she adds almond flour, which I do not do here.
Semolina – a coarsely ground wheat flour, the same flour used to make Cream of Wheat.
Rava Sheero is often served as part of a thali. A thali should include something sweet. Serve it with other thali foods, like kala chana and puri.
When I serve rava sheero, I typically scoop it from a bowl. Some people serve rava sheero by pressing it into a mold. Another way to serve it is by pressing it into a sheet pan or casserole dish, then cutting bars.
- Toast the Rava enough
- Bloom the saffron if using
- Add almond flour like in the bajra halwa
- Add nuts of choice or dried fruits such as raisins
- Refrigerate for up to 5 days. Reheat in the microwave or eat cold.
- Freeze for up to 3 months. Reheat in the microwave.
Rava Sheero | Suji Halwa | Semolina Pudding
- ½ cup rava semolina flour
- ¾ cup sugar
- 1 ½ cups milk
- 1 ½ cups water
- ¾ cup ghee
- ¼ tsp nutmeg
- ½ tsp cardamom
- 6-10 cashews
- Pinch of salt
- Heat the ghee and add cashews. Toast the cashews until golden; remove the cashews from the pan but keep the ghee.
- Add rava and toast 8-10 minutes until golden.
- Add milk and water. Cook for 3-5 minutes, stirring constantly.
- Add sugar and saffron. Stir until the sugar melts and is absorbed into the rava.
- Add cashews, nutmeg, and cardamom. Stir to combine.