Ingredients:

• 500 g – Rawa (semolina)
• 6 tbsp – Wheat flour
• 600 g – Sugar
• 14 to 16 green Cardamoms (peeled)
• 2 cups – Ghee
• 20 Almonds (sliced)
• 8 cups – water
• 1 tbsp – Milk
• 35 strands Saffron

Method:

1. Sieve the rawa.
2. Lightly heat ghee in a heavy bottomed vessel.
3. Add the rawa and wheat flour and saute on a low flame stirring continuously till the rawa is aromatic and a shade darker than golden.
4. Remove from gas and keep aside.
5. Boil the water with sugar.
6. After a boil add a tbsp of milk.
7. Spoon off the dirt that collects on the top.
8. Add cardamoms and saffron.
9. Boil till the sugar dissolves completely.
10. Add the sugar syrup to the rawa, stirring continuously.
11. Return to gas and cook the sheera, stirring continuously, till all the water dries.
12. Place the vessel on a pre-heated tawa.
13. Simmer for few minutes.
14. Garnish with sliced almonds and serve hot.

Recipe courtesy of Anita Raheja