This cream of wheat dish is a variant of the traditional sheera I make with coconut milk.

 

 

 

 

If you use margarine this sheera is vegan.  You can also replace the coconut milk with whole milk and use charoli seeds instead of cashews.

 

Serves 6

2 cups fine semolina (raw or sooji)

3/4 cup  ghee or margarine

3/4 cup jaggery grated

1 teaspoon nutmeg powder

1/2 cup unsalted cashew pieces (1 tsp reserved for garnish)

1/4 cup fresh finely grated white meat of coconut

2.5 cups boiling hot water

1 cup coconut milk

METHOD

Roast the rawa or semolina in a large non stick skillet on high heat about 5 minutes, stirring constantly. Add the cashews and or almonds and stir again. Add the margarine or ghee and stir it into the nuts and semolina and roast another 4-5 minutes. Add the  nutmeg and stir well. Add jaggery to the hot water and coconut milk and stir well. Stir in shredded coconut Immediately add the hot liquid to the semolina.

The mixture will splutter and steam so keep stirring vigorously until the water evaporates and the halwa/sheera thickens to a consistency you like. The sheera will have a faintly amber color on account of the jaggery.

Cool for a few minutes and serve. You can garnish with a few more  cashew pieces.