Sweet Shira

Sweet Shira traditional Indian sweet dish made with semolina, ghee, and sugar. Sweet Shira Perfect for festive occasions or as a quick, comforting dessert

Materials For Shira

• 1 cup semolina / Rava
• 1 cup of sugar
• 2 cups of milk or water
• 1/2 cup ghee
• 2-3 cardamom powder (Optional)
• 8-10 cashew nuts (chopped)
• 8-10 almonds (chopped)
• 8-10 raisins
• Saffron sticks (Optional)

Method for making Shira

• Turn on the gas, keep a kadai on the gas, add semolina, and fry on low flame till the semolina turns light golden in color. The semolina will be fragrant and ready after a little change.

• Heat 2 cups of milk in another pan. When the milk is hot, add the saffron sticks (if using).

• Slowly add the roasted semolina to the milk, stirring constantly. Continue until the semolina is absorbed into the milk.
• After the semolina is cooked, add sugar and mix well. Keep stirring until the mixture is smooth.

• Now add chopped cashew nuts, almonds, raisins, and Veldoda powder. Mix well.

• Cook the veena till it becomes thick and the ghee starts to release. Ready to eat piping hot

Precautions For Making Shira

1. Roast the semolina until lightly golden and fragrant. Do the next step only when the semolina is completely roasted, otherwise the Shira will be raw.
2. While roasting the rava, keep the pani kivva milk heated in a separate pan. Since water or milk is hot, it tastes good to the semolina, and the Shira are formed without forming clots.
3. Add water and milk to the semolina mixture slowly, because adding water and milk at once may cause lumps. Keep stirring while adding water or milk.
4. Add sugar only after semolina water or milk is absorbed. If sugar is added first, semolina will not cook properly.
5. Heat should be kept moderate while making Shira. High heat can make the Shiera sticky, while low heat does not cook the semolina properly.
6. Ghee should be used in sufficient quantity. Adding less ghee may make the Shira dry while adding more ghee will make it greasy.
7. Veldora powder and dry fruits should be added at the end so that their flavor remains.
8. Stir constantly while making the Shira, so that lumps do not form.
9. When the Shira is fully cooked, the ghee starts releasing

For a flavourful Sabudana Vada recipe as well, check this blog here