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.
Layered Sheera recipe - How to make Layered Sheera
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
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
For the walnut sheera
- 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
- 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
- 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.
How to proceed
- How to proceed
- Take a deep glass flat bowl and spread the walnut sheera evenly.
- Put the cashew sheera on top of it and spread it evenly.
- Put the almond sheera on top of it and spread it evenly.
- Serve warm garnished with pistachios.
| Energy | 444 cal |
| Protein | 9.4 g |
| Carbohydrates | 26.7 g |
| Fiber | 0.5 g |
| Fat | 31.8 g |
| Cholesterol | 9.6 mg |
| Vitamin A | 204.6 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 1 mg |
| Folic Acid | 26.3 mcg |
| Calcium | 224.4 mg |
| Iron | 1.4 mg |
| Magnesium | 105.7 mg |
| Phosphorus | 228.6 mg |
| Sodium | 13 mg |
| Potassium | 231.8 mg |
| Zinc | 1.1 mg |