If you’re craving a classic Indian sweet that is warm, comforting, and melts in your mouth, look no further than this Soft Rava Sheera Recipe. Known as Sooji Halwa in North India, this dessert is made from semolina (rava), ghee, sugar, and fragrant spices. It’s a beloved dish, often made for festivals, special occasions, or as a holy offering (prasad). It’s surprisingly quick to make and is the perfect way to satisfy your sweet tooth. Let’s learn how to make it!
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Ingredients List:
This recipe uses a “1 bowl” measurement, meaning you can use any size of bowl or cup, as long as you use the same one for the rava, water, and sugar.
- Rava (Semolina): 1 bowl (fine rava is preferred)
- Water: 3.5 bowls (this is the secret for a soft sheera!)
- Sugar: ½ bowl (or to your taste)
- Ghee (Clarified Butter): 3 tablespoons (can be adjusted)
- Dry Fruits:
- Handful of Cashews, chopped
- Handful of Almonds, chopped
- 1-2 tablespoons Raisins
- Spices (for the water):
- 1 small piece of Cinnamon
- 3 Cloves
- 3 Green Cardamoms, lightly crushed
- A tiny pinch of Nutmeg powder
- For Flavor & Colour:
- A pinch of Saffron (Kesari) food colour or a few saffron strands
- 1-2 tablespoons mixed Melon Seeds and Pumpkin Seeds (optional)
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Step-by-step Instructions:
Here is the simple, step-by-step method to make the perfect Rava Sheera:
- Prepare the Spiced Water: In a saucepan, combine the 3.5 bowls of water, cinnamon, cloves, green cardamom, nutmeg, and saffron colour. Place this on the stove to heat up and let it come to a gentle boil.
- Roast the Dry Fruits: Heat the ghee in a separate heavy-bottomed pan (kadhai) on medium heat. Add the chopped cashews and almonds and roast for a minute until they are light golden. Remove them from the pan and set them aside.
- Fry the Raisins: In the same ghee, add the raisins. They will puff up very quickly (about 30 seconds). Remove them and set them aside with the nuts.
- Roast the Rava: Turn the heat to medium-low. Add the 1 bowl of rava (semolina) to the remaining ghee in the pan. Roast the rava, stirring continuously, until it turns a light golden brown and you can smell a beautiful nutty aroma. This is the most important step for a flavorful sheera.
- Combine Rava and Water: Turn the heat to low. Very carefully (it will sputter!), Pour the hot, spiced water into the roasted rava. Stir immediately to prevent any lumps from forming.
- First Cook: Cover the pan with a lid and let the rava cook on low heat for 5 minutes. The rava will absorb all the water and become soft.
- Add Sweetness and Nuts: Remove the lid. You will see the rava has cooked beautifully. Now, add the ½ bowl of sugar, the roasted cashews, almonds, raisins, and the optional melon and pumpkin seeds.
- Final Cook (Dum): Mix everything together well. The sugar will melt and make the sheera moist again. Cover the pan and let it cook on the lowest possible heat for another 5-7 minutes. This lets the sugar cook and all the flavours blend.
- Serve: Turn off the heat. Your soft and delicious Rava Sheera is ready! Fluff it with a spoon and serve warm.
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Cooking Tips for Better Results:
- Rava Type: Using fine rava (also called Bombay Rava) is the key to a melt-in-the-mouth, soft texture, just like in the video.
- Roasting is Key: Do not rush the rava roasting step. Roasting it well on low-medium heat until golden brown is what gives the sheera its rich, nutty flavour.
- For a Drier Sheera: This recipe makes a very soft, moist sheera. If you prefer a drier and crumblier texture, simply reduce the water from 3.5 bowls to 2.5 bowls.
- Add a Pinch of Salt: For a little flavour boost, add a tiny pinch of salt with the sugar. It enhances the sweetness.
- Be Careful: Always add the hot water to the rava on low heat and stand back, as the mixture will sizzle and splutter.
Variations:
- Vegan Rava Sheera: Easily make this vegan by replacing the dairy ghee with coconut oil, avocado oil, or any vegan butter.
- Richer Sheera: For a richer, creamier taste, you can replace the water with milk, or use half water and half milk, as suggested in the video.
- Kids-Friendly Sheera: You can replace the white sugar with jaggery powder or date syrup for a healthier option. You can also add some mashed ripe banana along with the sugar.
- Fruit Sheera: Add finely chopped pineapple or mango puree along with the sugar for a delicious fruity twist.
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Serving Suggestions:
- Rava Sheera is wonderfully versatile and can be served in many ways:
- As a Dessert: Serve a warm bowl on its own after a meal.
- For Breakfast: It’s a popular and comforting breakfast dish in many Indian homes.
- With Poori: For a classic festive meal, serve the sheera alongside hot, fluffy pooris (fried bread) and a savoury dish like Aloo Sabzi or Kala Chana.
- As Prasad: This sheera is the perfect recipe to make as a prasad (blessed offering) for religious ceremonies like Satyanarayan Puja.
FAQs (Frequently Asked Questions):
Q1: Why did my Rava Sheera become lumpy?
Ans: Lumps usually form if the hot water is added too quickly without stirring, or if the water wasn’t hot enough. Always add the hot liquid slowly to the hot rava while stirring continuously.
Q2: Can I use jaggery instead of sugar in this sheera recipe?
Ans: Yes, absolutely! For best results, melt the jaggery powder in the 3.5 bowls of water first. Strain the water to remove any impurities before adding it to the roasted rava.
Q3: What is the difference between Rava Sheera, Sooji Halwa, and Rava Kesari?
Ans: They are all names for a similar Indian dessert made from semolina. “Rava Sheera” is the common name in Maharashtra and Gujarat. “Sooji Halwa” is used in North India. “Rava Kesari” is the South Indian version, which almost always includes saffron or kesari colour, giving it a bright orange-yellow hue.
Q4: How do I store leftover sheera?
Ans: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
Q5: How do I reheat Rava Sheera?
Ans: Leftover sheera will become firm when cold. To reheat, place it in a pan, add a splash of warm milk or water, and heat on low, stirring until it becomes soft and warm again. You can also microwave it.
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Soft Rava Sheera Recipe: How to Make Perfect Sooji Halwa
Ingredients
This recipe uses a "1 bowl" measurement, meaning you can use any size of bowl or cup, as long as you use the same one for the rava, water, and sugar.
- Rava Semolina: 1 bowl (fine rava is preferred)
- Water: 3.5 bowls this is the secret for a soft sheera!
- Sugar: ½ bowl or to your taste
- Ghee Clarified Butter: 3 tablespoons (can be adjusted)
Dry Fruits:
- Handful of Cashews chopped
- Handful of Almonds chopped
- 1-2 tablespoons Raisins
Spices for the water:
- 1 small piece of Cinnamon
- 3 Cloves
- 3 Green Cardamoms lightly crushed
- A tiny pinch of Nutmeg powder
For Flavor & Colour:
- A pinch of Saffron Kesari food colour or a few saffron strands
- 1-2 tablespoons mixed Melon Seeds and Pumpkin Seeds optional
Instructions
Here is the simple, step-by-step method to make the perfect Rava Sheera:
- Prepare the Spiced Water: In a saucepan, combine the 3.5 bowls of water, cinnamon, cloves, green cardamom, nutmeg, and saffron colour. Place this on the stove to heat up and let it come to a gentle boil.
- Roast the Dry Fruits: Heat the ghee in a separate heavy-bottomed pan (kadhai) on medium heat. Add the chopped cashews and almonds and roast for a minute until they are light golden. Remove them from the pan and set them aside.
- Fry the Raisins: In the same ghee, add the raisins. They will puff up very quickly (about 30 seconds). Remove them and set them aside with the nuts.
- Roast the Rava: Turn the heat to medium-low. Add the 1 bowl of rava (semolina) to the remaining ghee in the pan. Roast the rava, stirring continuously, until it turns a light golden brown and you can smell a beautiful nutty aroma. This is the most important step for a flavorful sheera.
- Combine Rava and Water: Turn the heat to low. Very carefully (it will sputter!), Pour the hot, spiced water into the roasted rava. Stir immediately to prevent any lumps from forming.
- First Cook: Cover the pan with a lid and let the rava cook on low heat for 5 minutes. The rava will absorb all the water and become soft.
- Add Sweetness and Nuts: Remove the lid. You will see the rava has cooked beautifully. Now, add the ½ bowl of sugar, the roasted cashews, almonds, raisins, and the optional melon and pumpkin seeds.
- Final Cook (Dum): Mix everything together well. The sugar will melt and make the sheera moist again. Cover the pan and let it cook on the lowest possible heat for another 5-7 minutes. This lets the sugar cook and all the flavours blend.
- Serve: Turn off the heat. Your soft and delicious Rava Sheera is ready! Fluff it with a spoon and serve warm.
