• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Browse Recipes
    • Latest
    • By Category
  • Indian Vegan Recipes
  • SUBSCRIBE
Holy Cow Vegan
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Latest recipes
  • Browse by category
  • Indian Vegan Recipes
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ร—

    Home > Vegan Indian Sweets

    Sheera: A Vegan Twist on an Indian Classic

    Posted: Jun 18, 2008 ยท Updated: Mar 20, 2022

    Jump to Recipe Pin Recipe
    Sheera or halwa with nuts in a bowl

    One of my favorite childhood memories is of the days when we would have a pooja at home. The long rituals were quite tedious, especially for a kid, but the fun part was getting together with all my cousins and the amazing vegetarian food one we got to eat at the end of it all. '

    The prasad, or offering to the deity, would usually be a sweet and simple but incredibly delicious dish called Sheera. Friends, family and neighbors would visit to pay their respects to the deity, and each visitor would get a dollop of the sheera in a cute little paper cup.

    Now while sheera, made with rava (farina or cream of wheat), is a common breakfast food and snack in Indian homes, the sheera made for poojas is just a little more special. For one, it incorporates bananas which elevates it from just delicious to simply sublime. Sheera also uses tons of ghee and milk which, as is obvious by now, is not part of my pantry.

    To make Sheera which was as authentic-tasting as it was tasty, I used almond milk. Almond milk is a great substitute for dairy in sweets and it is quite easily available at health food stores. Believe me, you will never be able to tell the difference. Besides, in a dish that uses a generous amount of sugar, it is also a healthier alternative.

    My vegan version of Sheera tasted exactly like the original, and no animals were hurt in its making. Now that's something even a god has to love.

    Looking for more Indian vegan sweets?

    • Gajar ka Halwa
    • Vegan Barfi
    • Karanji
    • Vegan Gulab Jamun
    • Kaju Rava Laddu

    Vegan Sheera Recipe

    Sheera or Halwa

    A classic and every day vegan sweet eaten in practically every Indian home, for breakfast, special occasions and dessert.
    5 from 10 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Dessert
    Cuisine: Indian, Soy-free, Vegan
    Prep Time: 20 mins
    Cook Time: 15 mins
    Total Time: 35 mins
    Servings: 6
    Calories: 388.12kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 1 cup cream of wheat (rava or sooji)
    • 1 cup sugar
    • 1 teaspoon ground cardamom
    • 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 tablespoon almond milk
    • 1 banana (preferably a large one, cut in a small dice)
    • ยผ- ยฝ cup raw cashews (broken or chopped)
    • 4 tablespoon golden raisins
    • 1 teaspoon vegetable oil
    Prevent your screen from going dark

    Instructions

    • 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.
    • In a skillet, over medium heat, toast the rava until it turns just a couple of shades darker and tastes nutty
    • Remove to a dish and set aside.
    • 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.
    • Add the bananas
    • 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.
    • Before taking the sheera off the heat, add the cashews and raisins and stir in.
    • Serve hot or at room temperature. It's delicious either way.

    Nutrition

    Calories: 388.12kcal | Carbohydrates: 72.3g | Protein: 7.29g | Fat: 9.28g | Saturated Fat: 1.9g | Sodium: 147.81mg | Potassium: 295.55mg | Fiber: 3g | Sugar: 42.79g | Vitamin A: 12.59IU | Vitamin C: 2.03mg | Calcium: 316.27mg | Iron: 10.98mg
    Tried this recipe?Please leave a comment and recipe rating below!
    Follow Holy Cow Vegan on Instagram
    « Masala Vadai
    Coconut Miso Soup »
    • Facebook
    • Twitter
    • Yummly

    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Karen

      September 13, 2018 at 9:25 am

      5 stars
      Tried this,it was amazing,being lactose intolerant really worked,instead of oil,I used ghee,

      Reply
    2. Dalia

      March 20, 2012 at 9:09 pm

      Thanks for the awesome recipe! My son has dairy allergies so most of the Indian desserts are a no-no ๐Ÿ™

      I used ricemilk but forgot to reduce sugar since ricemilk was already sweetened. Nevertheless was an excellent dessert!

      Reply
    3. Jeannie

      September 14, 2011 at 7:25 am

      Never mind! The link is now fixed and I can see the picture. sorry for the disturbance!

      Reply
    4. Jeannie

      September 14, 2011 at 7:23 am

      Is there any chance of restoring the photo for this post? I am planning a vegan meetup at an Indian restaurant and want to bring a vegan dessert, since the restaurant has no vegan options. Thanks!

      Reply
    5. Proud being vegetarian

      August 25, 2009 at 12:26 am

      Hi Vaishali

      Made it as a Prasad for Ganesh Chaturthi- Yesterday. Felt really good to serve Vegan Prasad to God and Godess.

      I am really grateful to you.

      Reply
    6. Vaishali

      June 30, 2008 at 2:19 pm

      Trupti, Meera, Madhavi, Maheshwari, Chocolatecoveredvegan: Thanks ladies.

      Latha: Thanks for pointing that out. I will make the correction in the recipe. You add the sugar to the almond milk along with the saffron and cardamom powder and stir it a bit to help it dissolve.

      Reply
    7. Latha

      June 29, 2008 at 7:10 pm

      Hi Vaishali,

      When do you add the sugar? I must look out for almond milk...

      Reply
    8. ChocolateCoveredVegan

      June 19, 2008 at 1:50 pm

      Yay, you're back :o) :o)

      I love cream of wheat, so I'm excited to try your Indian version.

      Reply
    9. Maheswari

      June 19, 2008 at 11:43 am

      Sheera looks YUM!..Almond milk..i have look for it now..

      Reply
    10. Madhavi

      June 19, 2008 at 6:23 am

      Delicious halwa, awesome entry Vaishali!!!

      Reply
    11. Meera

      June 19, 2008 at 2:51 am

      Sheera using almond milk is really a brilliant idea. great job, Vaishali. Hope you had fun in India. Missed you.

      Reply
    12. Trupti

      June 19, 2008 at 1:45 am

      sheera looks delicious..i never used almond milk before.

      Congrats on your awars.

      Reply
    13. Vaishali

      June 19, 2008 at 12:12 am

      Notyet100, Uma: Thanks!

      Kumudha, I've never tried it with soymilk, although I will now. Thanks.

      Evolvingtastes, Thanks. Will definitely share my vegan experiences in India soon. It wasn't always easy.

      Skribles, thanks. Hope you try.

      Paulina, black cardamom has a much harsher, stronger taste than the green variety, so I wouldn't advise it. You can try substituting with a little nutmeg, if you have it on hand. It definitely is easy to make and I do hope you'll try it.

      Cham, Thanks. Almond milk is easily available in stores like Whole Foods and even some grocery stores. It's quite tasty.

      Reply
      • Teju

        November 22, 2020 at 11:06 pm

        Hi vaishali,
        Is it okay to use oat milk?

        Reply
        • Vaishali

          November 24, 2020 at 10:07 am

          Yes!

          Reply
    14. Cham

      June 18, 2008 at 9:24 pm

      May be i ven't seen almond milk yet! Sounds tasty the vegan sheera

      Reply
    15. Paulina

      June 18, 2008 at 9:13 pm

      Mmmm, this looks so good and easy to make! However, I only have black cardamom pods at home, do you think I could use those? Or maybe I can omit the cardamom altogether?

      Reply
    16. skribles

      June 18, 2008 at 8:26 pm

      have not used almond milk before; this twist to the sheera seems delish. now i want to try this out too ๐Ÿ™‚

      Reply
    17. evolvingtastes

      June 18, 2008 at 5:54 pm

      Trust you to come up with something amazing like that! I am curious about your vegan experiences while you traveled in India, if you'd like to share that sometime.

      Reply
    18. Kumudha

      June 18, 2008 at 5:32 pm

      Sheera looks delicious. I make sheera
      with plain soy milk. Sheera with almond milk sounds very tasty!

      Reply
    19. Uma

      June 18, 2008 at 5:01 pm

      wow, never used almond milk before. the sheera looks so delicious, Vaishali! Congrats on the well deserved awards. Thanks for your nice words.

      Reply
    20. notyet100

      June 18, 2008 at 4:02 pm

      halwa looks delicious,..thanks for sharing,,

      Reply
    Newer Comments »

    Leave a comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Picadillo Tacos
    • Vegan Zucchini Pasta
    • Chickpea Rice
    • Vegan Mushroom Stroganoff
    • Mexican Tofu with Apricots, Chipotle and Tamarind
    • Vegan Swedish Meatballs

    How to make

    • Dosa Recipe | How to Make Perfect Dosai at Home
    • Easy Mushroom Stock
    • Sambar Powder (Sambar Masala)
    • Roti recipe. How to make the softest Roti/Chapati (step by step with video)
    • Healthy Whole Wheat Vegan Puff Pastry (1/2 the fat)
    • Easy Indian Curry Paste for Restaurant-Style Dishes
    • Vegan Mayo
    • How to Make Curry Powder
    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Muffaletta Casserole
    • Cheezy Vegan Mexican Black Bean Casserole
    • Vegan Indian-Spiced Tofu Casserole
    • Lentil Soup
    • Cauliflower Rice Biryani (Keto + Vegan)
    • Easy Vegetable Curry (One-pot, 30 minutes)

    How to make

    • Vegan Instant Pot Yogurt
    • Air Fryer Tofu
    • Ginger Garlic Paste for Indian Recipes | How to make and store it
    • Garam Masala Recipe
    • How to Make a Sourdough Starter (Easy Step by Step Guide)
    • How to make sauerkraut
    • Gluten Free Sourdough Starter
    • Homemade Biryani Masala Spice Mix

    Footer


    ABOUT HOLYCOWVEGAN

    All Recipes
    Recipe Videos
    About Vaishali
    Privacy Policy

    VEGAN INDIAN RECIPES

    Vegan Dal or Dahl Recipes
    Vegan Curry Recipes
    Indian Vegan Desserts

    VEGAN BAKING RECIPES

    Vegan Bread Recipes
    Vegan Sourdough Recipes
    Vegan Cake Recipes
    Vegan Pie Recipes
    Vegan Cookie Recipes


    As an Amazon associate I earn from qualifying purchases. Please read my full disclosure here.

    ยฉ 2022 Holy Cow Vegan