Layered Sheera
by Tarla Dalal

Sheera made with semolina is one of the most popular and easiest of Indian mithai, which we tend to make very frequently for pujas, festivals and just about any other day.

Join us on a magical culinary experiment, as we transform this common mithai into a very impressive dessert, which is sure to bowl over your guests.

This Layered Sheera is a multi-flavoured delight with layers of walnut, almond and cashew sheera arranged and served in a phenomenal way. The goodness of nuts and the magic of saffron team up to delight the diner.

After layering, you can also warm it in the microwave oven for two minutes and garnish with nuts before serving. It is best served immediately to enjoy a rich consistency.

Try other recipes like Rava Sheera or Kaju Kopra Sheera.

This recipe has been viewed 9919 times

Layered Sheera recipe - How to make Layered Sheera

For The Walnut Sheera
1/2 cup finely chopped walnuts (akhrot)
1 tbsp ghee
1 tbsp semolina (rava / sooji)
3/4 cup milk
1 tbsp mawa (khoya)
2 tbsp sugar
1/4 tsp saffron (kesar) strands
2 tsp warm milk

For The Cashew Sheera
1/2 cup cashew nuts (kaju)
1 3/4 tbsp ghee
1/2 tbsp semolina (rava / sooji)
1/2 cup milk
1/2 tbsp mawa (khoya)
2 tbsp sugar

For The Almond Sheera
1/2 cup almonds (badam)
2 tbsp ghee
1/2 cup milk
1 tbsp mawa (khoya)
2 tbsp sugar

For The Garnish
2 tbsp pistachio slivers

Method
For the walnut sheera

Combine the saffron and warm milk in a small bowl and mix well. Keep aside.
Heat the ghee in a deep non-stick pan, add the semolina and sauté on a slow flame for 30 seconds.
Add the walnuts, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
Add the milk, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Add the mawa, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Add half of the saffron-milk mixture and sugar, mix well and cook on a medium flame for 1 minute, while stirring continuously. Keep aside.

For the cashew sheera

Blend the cashews in a mixer till coarse. Keep aside.
Heat the ghee in a deep non-stick pan, add the semolina and sauté on a slow flame for 30 seconds.
Add the cashews, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
Add the milk, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Add the mawa and sugar, mix well and cook on a slow flame for 2 minutes, while stirring continuously. Keep aside.

For the almond sheera

Blend the almonds in a mixer till coarse. Keep aside
Heat the ghee in a deep non-stick pan, add the almonds, mix well and cook on a slow flame for 3 minutes, while stirring continuously.
Add the milk, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
Add the remaining half of the saffron-milk mixture, mawa and sugar, mix well and cook on a slow flame for 3 minutes, while stirring continuously. Keep aside.