Sheera Recipe / Sooji Halwa

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When I was making this thali I wanted to make something new, especially knowing that I was making Bihar special dishes. I was searching for sweet dishes and knew I had to know how they make sheera. I landed in couple of recipes and all sounded very much like our kesari bath. Some had little variations that might account for it to be looking different.
Then I was discussing about it with my hindi speaking friends, they also said that Sheera is famous at their places. Well we had some open discussion that got them understand that it’s exactly if not very much the same old kesari bath. This recipe that I made finally had some inclusion which isn’t very much, except it tasted different because of the spice that you add.
This also reminded my discussion with my Bengali colleague, who is staying away from his home town and is missing the summer special from his place. He sent me a picture of Leeches, I asked what he was doing. He said he wanted to share the summer special things that he is missing from his place. I asked him to send other special things that he is missing. He sent in Nungu, I said we get that here too. He was surprised, what followered very couple more summer specials. To all his queries I said we very much get those special in Madras. Leeches, though not a resident fruit is widely available, rest of the fruits are common to our place as well. Finally he agreed the Mangoes he ate here were much sweeter than what he remembers. Well I was happy hearing that.
Let’s see how the Saffron strands are used in this Sheera. I normally don’t add saffron to my kesari bath.


Sheera ~ Kesari Bath with Saffron

Ingredients Needed

Wheat sooji / Wheat Rava – 1 cup
Sugar – 3/4 cup
Ghee – 2 tbsp
Cloves – 2
Raisins and Cashews – handful
Milk – 1 cup
Water – 1/2 cup
Cardamom powder – 1/2 tsp
Saffron a big pinch + 1 tbsp warm milk

How to make Sheera

Soak the Saffron in warm milk in a cup. Keep it aside.

Heat ghee and add cloves, Cashews and Raisins, fry for sometime.

Add wheat sooji and fry on low flame till it starts turning colour and lets out a nice aroma.

Add sugar, milk and water. Simmer for few minutes.

Towards the ends, add the saffron dissolved in milk.

Close and cook till water is absorbed. Add cardamom powder and mix well.

Serve hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 17

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Sheera Recipe / Sooji Halwa
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Cuisine North Indian
Occasion Diwali
Cuisine North Indian
Occasion Diwali
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Rating: 0
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  1. I'm sure the cloves must be giving out its aroma and taste in this dish which might separate it out from our kesari bath. Lovely use of saffron, didn't it change color?

  2. Thanks everybody.

    Jayanthi I have noticed that the saffron doesn't change the colour much at times. Maybe depends on the quality and the way we soak..If you noticed the Rice had a slight colour change,..:)

  3. Interesting, I never considered adding cloves to sooji halwa. This version might be sweet & a little spicy then. Will try next time.

  4. Sheera and Kesari bhaath sound same..but let me tell u there are lots and lots of different ways to do sheera too..adding cloves will definitely change the flavor..n agree with u ..sometimes saffron just doesnt give that color.

  5. Will try it with wheat rava next time. I found a finer version in the organic food section and therefore an added motivation. And also, ask your bengali friend to get you the date palm jaggery that they make in the winter. And make suji halwa or even kesari with it – replace the sugar. It is absolutely delicious.

  6. I am trying to guess the taste of cloves in the sheera.Yes,sometimes saffron does not impart it color to the dish but it still has the flavor in it..

  7. our best bet for breakfast many days…love it….btw saffron needs to be warmed in a spoon directly on flame and then soaked in few drops of milk or water for best color and aroma…tip from dear MIL

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