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Serves: 4

(Sweet Cream of Wheat Porridge) This recipe is found in many regions of India in some form. But unlike other regions, in region of Gujarat this type of sweet dish is eaten along with a meal. Sometimes sheero is made from the whole wheat flour and jaggery (Indian raw sugar) instead of sugar. You can also add saffron in this dish, which can be added when you are sautéing cream of wheat. If you are making it with whole wheat flour, best is to use water and without raisins and saffron.
  • ½ cup rawa or soji (cream of wheat)
  • ½ cup sugar
  • ½ cup ghee (clarified butter)
  • 1 ½ cups warm water or milk
  • 1 tablespoon golden raisins
  • ½ teaspoon ground cardamom
  • 1 tablespoon slivered almonds for garnish
  1. Heat ghee in a medium soup pot over low heat, until it shimmers. Add cream of wheat , raisins and increase heat to medium. Sauté it until cream of wheat becomes light, fluffy and light golden brown, 7 to 10 minutes. Add water or milk. (Using milk instead of water makes it richer in taste). Immediately stir to remove any lumps and let it simmer until all the liquid is absorbed, stirring it occasionally, 5 to 7 minutes. It should be like creamy polenta.
  2. Add sugar and mix it well and again let all the liquid absorbed, stirring it occasionally, about 5 minutes. Keep cooking and as soon as the ghee starts separating in about 2 to 3 minutes remove from heat. Let it cool for 5 to 10 minutes.
  3. Add cardamom and stir well. Just before serving garnish with slivered almonds. The sheero can be either served warm or cold.