80 Sheera Recipes, Sheera Recipes from different parts of India

80 sheera recipes, different kinds of sheera | sheera recipes from different parts of India |

What Is Sheera? Sheera is a fudgy Indian mithai, which lies somewhere between halwa and kheer. It is thick and fudge-like, but not as rich as halwa. As a result, it is also easier and quicker to make. The most common sheera is made out of semolina. It is popular all over India.

In the South, it is known by names like Sojji, Kesari and Kesari Bath, because it is traditionally flavoured with saffron, which gives it a pleasant yellow hue. The Semolina Sheera or Rava Sheera requires minimal ingredients, and can be made in a jiffy.

rava sheera recipe | suji ka halwa | sooji halwa

So, it is made as prasad for most pujas.

Next most common is the Atta ka Sheera, a jewel from the Gujarati repertoire, which has become popular all over India. The secret to making excellent Atta Sheera is to roast the flour well, till the raw smell goes

atte ka sheera recipe | quick Gujarati atta ka sheera | atta ka sheera in microwave | whole wheat flour sheera |

Similar sheeras can be made of other flours like gram flour as well (Besan Sheera). You can also make awesome Singhada Sheera on fasting days. Take your pick of healthy flours to make equally tasty sheeras like the Ragi Sheera.

Singhada Sheera, Farali Singhara Halwa, Vrat Recipe

Rich sheera recipes

Richer sheeras like Walnut Sheera and Badam Sheera are obviously for special days. Moong Dal Sheera is also generally made occasionally only, not because it is rich, but because it takes a little time to prepare. It is best cooked slowly, to get the irresistible aroma and rich flavour.

Walnut Sheera

Kaju Kopra Sheera and fruit-tinged sheeras like the Oats Banana Sheera, Pineapple Sheera and Mango Sheera are all-time favourites with kids, so you can surprise them with a cupful in the evening when they return from school! Sheeras are awesomely versatile and there is a huge variety to pick from.

Kaju Kopra Sheera

Sheera, Barfi and Halwa are traditional Indian mithais that no one can ever refuse. With their intense flavours and rich textures, mithais like Badam ka Sheera, Lapsi and Doodhi Halwa have become timeless treasures!

Rava sheera and varieties

One of the most popular Indian sweets, the Rava Sheera is very easy to prepare. You just have to roast semolina, cook in a milk-water mixture and add sugar. To enhance the taste you can add dry fruits, cardamom powder and cook. While the classic version might take a long time, this will be ready in around 15 minutes if you use a microwave.

Rava Sheera , How To Cook Semolina Sheera ( Microwave Recipe)

You can make it quickly to surprise a sudden guest or to offer to God after puja. Apart from the normal sooji sheera, you can make endless varieties by adding different flavoring agents and essences.

1. Kesari Bhaat is a South Indian counterpart of the sheera made with the addition of saffron

2. Chocolate Sheera is a unique sheera made using cocoa powder and chopped dark chocolate

chocolate sheera recipe | sooji chocolate halwa | semolina chocolate halwa | easy chocolate rava sheera in 10 minutes |

3. Mango Sheera made using fresh mango pulp

Dry fruit sheera

Dry fruit slivers are not only used as a garnish for Indian desserts but, they can form the base ingredient in cooking up an array of delightful sheera recipes. They give a rich texture and mouth-fell and are heavy on the stomach.

1. Badam ka Sheera is my most favorite sheera recipe made using blanched almonds

2. Akhrot Kaju Sheera combining a rich graininess from coarsely crushed walnuts and cashewnuts

3. Kaju Kopra Sheera can be packed and carried in the tiffin.

4. Almond Sheera

You can even layer these sheeras to make a lip-smacking Layered Sheera which is a treat for the palette. It will surely garner you many praises from the guests if served at a party or get together.

Collection of sheera recipes

Apart from semolina and mixed nuts, you can even make sheera using varieties of flours or a combination of flour and fruits and even dals. Here are some of my favorite variations.