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+ servings

Sheera or Halwa

Vaishali · Holy Cow! Vegan Recipes
A classic and every day vegan sweet eaten in practically every Indian home, for breakfast, special occasions and dessert.
5 from 7 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dessert
Cuisine Indian, Soy-free, Vegan
Servings 6
Calories 388.12 kcal

Ingredients
  

  • 1 cup cream of wheat (rava or sooji)
  • 1 cup sugar
  • 1 tsp 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 tbsp almond milk
  • 1 banana (preferably a large one, cut in a small dice)
  • 1/4- 1/2 cup raw cashews (broken or chopped)
  • 4 tbsp golden raisins
  • 1 tsp vegetable oil

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: 388.12kcalCarbohydrates: 72.3gProtein: 7.29gFat: 9.28gSaturated Fat: 1.9gSodium: 147.81mgPotassium: 295.55mgFiber: 3gSugar: 42.79gVitamin A: 12.59IUVitamin C: 2.03mgCalcium: 316.27mgIron: 10.98mg
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