Sheera or Halwa
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Indian
Serves: 6
  • 1 cup rava or cream of wheat
  • 1 cup sugar
  • 1 tsp cardamom powder
  • 2 cups almond milk (I used the regular version but feel free to go with low-fat)
  • A few strands of saffron, soaked in 2 tbsp almond milk
  • 1 large, ripe banana, cut into a very small dice
  • ¼- 1/2 cup cashew pieces
  • 3-4 tbsp golden raisins
  • 1 tsp oil
  1. In a small skillet, heat the oil and toast the cashew pieces and raisins until the cashew turns golden and the raisins plump up. Set aside.
  2. In a skillet, over medium heat, toast the rava until it turns just a couple of shades darker and tastes nutty
  3. Remove to a dish and set aside.
  4. In the same skillet, combine the almond milk, sugar, saffron and cardamom powder and bring to a gentle boil. Stir gently a couple of times to help the sugar dissolve.
  5. Add the bananas
  6. Add the reserved rava, stirring constantly to prevent any lumps from forming. It will take just a minute or two before the rava absorbs most of the milk and becomes quite thick.
  7. Before taking the sheera off the heat, add the cashews and raisins and stir in.
  8. Serve hot or at room temperature. It's delicious either way.
Recipe by Holy Cow! Vegan Recipes at