Tikhat Sheera

Cuisines

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Recipe

Ingredients

1 cup	semolina (rava)
1 cup	sugar
2 cups	water
2 tablespoons	ghee
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida (hing)
1 teaspoon	turmeric powder
2	green chilies, finely chopped
1 tablespoon	cashew nuts, broken
1 tablespoon	raisins
1 tablespoon	fresh coriander leaves, chopped
—	salt to taste

Instructions

1. 1 Heat 1 tablespoon of ghee in a pan and roast the semolina on low flame until it turns golden brown. Set aside.
2. 2 In the same pan, add the remaining ghee and heat it.
3. 3 Add mustard seeds and let them splutter. Then add cumin seeds, asafoetida, and turmeric powder.
4. 4 Add chopped green chilies and sauté for a minute.
5. 5 Add cashew nuts and raisins, and sauté until the cashews turn golden.
6. 6 Add water and salt to the pan and bring it to a boil.
7. 7 Once the water is boiling, gradually add the roasted semolina, stirring continuously to avoid lumps.
8. 8 Add sugar and mix well until it dissolves completely.
9. 9 Cover the pan and let the sheera cook on low flame for about 5-7 minutes or until it thickens and the ghee starts to separate.
10. 10 Garnish with chopped coriander leaves and serve hot.