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5 from 10 votes

Sheera or Halwa

A classic and every day vegan sweet eaten in practically every Indian home, for breakfast, special occasions and dessert.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: Indian, Soy-free, Vegan
Servings: 6
Calories: 388.12kcal


  • 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)
  • ¼- ½ cup raw cashews (broken or chopped)
  • 4 tablespoon golden raisins
  • 1 teaspoon vegetable oil


  • 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.


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