Sooji Sheera

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Get Ready

   First, gather all your ingredients and tools. Measure out 1 cup sooji, 1/2 cup ghee, 1.5 cups milk, 0.5 cup water, 1 cup sugar, 1/2 tsp cardamom powder, 2 tbsp raisins, and 1/8 tsp salt. Keep a heavy-bottomed kadhai or wok, a small saucepan, a mixing spoon, and measuring cups/spoons ready on your countertop.

2. 02

   Heat Milk and Water

   In the small saucepan, combine 1.5 cups milk and 0.5 cup water. Place the saucepan on a medium flame and let it heat up until it just starts to bubble around the edges, about 3-4 minutes. Once hot, turn off the flame and set it aside; this hot liquid will be added later.

3. 03

   Melt Ghee and Roast Sooji

   Place the heavy-bottomed kadhai on a medium-low flame. Add 1/2 cup ghee to the kadhai and let it melt completely, which will take about 1 minute. Once the ghee is melted and shimmering, add 1 cup sooji to the kadhai.

4. 04

   Roast Sooji to Golden Perfection

   Stir the sooji continuously with your mixing spoon to ensure it roasts evenly. Keep the flame on medium-low. You will notice the sooji slowly changing color from white to a light golden, and it will start smelling nutty, like popcorn, after about 8-10 minutes. Do not let it burn; if it starts browning too quickly, reduce the flame to low.

5. 05

   Add Hot Liquid Carefully

   Once the sooji is golden and fragrant, very carefully pour the hot milk and water mixture into the kadhai. Be extremely cautious as the mixture will sizzle and steam vigorously. Stir continuously and vigorously with your mixing spoon to prevent lumps from forming. The sooji will absorb the liquid quickly.

6. 06

   Cook Until Thick

   Continue stirring on a low flame. The sooji mixture will thicken rapidly as it absorbs all the liquid, becoming a soft, porridge-like consistency. This will take about 2-3 minutes. Keep stirring until no free liquid is visible and the mixture starts to pull away from the sides of the kadhai slightly.

7. 07

   Sweeten and Flavor

   Add 1 cup sugar, 1/2 tsp cardamom powder, and 1/8 tsp salt to the thickened sooji. Mix everything well. The sugar will melt and make the mixture a bit thinner again, but don't worry, it will thicken up as it cooks further.

8. 08

   Cook to Fluffy

   Continue cooking on a low flame, stirring occasionally, for another 3-5 minutes. The sheera will become glossy, fluffy, and will start leaving the sides of the kadhai easily. It should look like a soft, golden mound.

9. 09

   Add Raisins and Finish

   Stir in 2 tbsp raisins into the sheera. Mix gently for about 30 seconds to distribute them evenly. Turn off the flame.

10. 10

    Serve

    Cover the kadhai with a lid for 2 minutes to allow the flavors to meld and the sheera to become even softer. Your Sooji Sheera is now ready to be served warm. Enjoy your delicious homemade sweet!