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80 Sheera Recipes, Sheera Recipe Collection 

Sheera, Bari and Halwa are traditional Indian mithais that no one can ever refuse. With their intense flavours and rich textures, mithais like Badam ka Sheera, Lapsi and Doodhi Halwa have become timeless treasures!

Rava sheera and varieties

One of the most popular Indian sweets, the Rava Sheera is very easy to prepare. You just have to roast semolina, cook in a milk-water mixture and add sugar. To enhance the taste you can add dry fruits, cardamom powder and cook. While the classic version might take a long time, this will be ready in around 15 minutes if you use a microwave. You can make it quickly to surprise a sudden guest or to offer to God after puja. Apart from the normal sooji sheera, you can make endless varieties by adding different flavoring agents and essences.

1. Kesari Bhaat is a South Indian counterpart of the sheera made with the addition of saffron

2. Chocolate Sheera is a unique sheera made using cocoa powder and chopped dark chocolate

3. Mango Sheera made using fresh mango pulp

Dry fruit sheera

Dry fruit slivers are not only used as a garnish for Indian desserts but, they can form the base ingredient in cooking up an array of delightful sheera recipes. They give a rich texture and mouth-fell and are heavy on the stomach.

1. Badam ka Sheera is my most favorite sheera recipe made using blanched almonds

2. Akhrot Kaju Sheera combining a rich graininess from coarsely crushed walnuts and cashewnuts

3. Kaju Kopra Sheera can be packed and carried in the tiffin.

4. Almond Sheera

You can even layer these sheeras to make a lip-smacking Layered Sheera which is a treat for the palette. It will surely garner you many praises from the guests if served at a party or get together.

Collection of sheera recipes

Apart from semolina and mixed nuts, you can even make sheera using varieties of flours or a combination of flour and fruits and even dals. Here are some of my favorite variations.

1. Jowar Apple Sheera

2. Jowar Banana Sheera

3. Besan Sheera

4. Ragi Sheera


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Happy Cooking!


laal methi ka saag recipe | red chawli leaves sabzi | red amaranth leaves sabji | healthy laal mathi ki sabzi | with 37 amazing images. laal methi ka saag recipe is a simple stir fry of red amaranth leaves tossed with freshly grounded spices. Learn how to make laal methi ka saag recipe | red chawli leaves sabzi | red amaranth leaves sabji | healthy laal mathi ki sabzi | The laal methi ka saag recipe has simple, fresh and subtle flavours. Amaranth is a powerhouse of vitamins and Iron. It is considered as a super food. This recipe is a delicious and healthy Indian diabetic sabzi recipe. You can add a slight sweetness with the use of jaggery is added to balance the whole flavour. Serve this healthy laal mathi ki sabzi dish along with some spicy thepla and raita by the side. Tips to make laal math sabzi: 1. Thoroughly wash and clean the red chawli leaves. 2. Add finely chopped garlic in the tempering for the added flavours. Enjoy laal methi ka saag recipe | red chawli leaves sabzi | red amaranth leaves sabji | healthy laal mathi ki sabzi | with detailed step by step photos.

rava sheera recipe | suji ka halwa | sooji halwa | with 13 amazing images A wonderful quick Indian dessert, rava sheera can be prepared in minutes. It does not require much advance preparation, and can be whipped up even at short notice. suji ka halwa is traditional, yet modern in its simplicity, making it a sheer delight. suji ka halwa is made by roasting rava in ghee, then adding milk, water, sugar and nuts which are then cooked on a slow flame for 10 minutes. I would like to share some important tips to make the perfect sooji halwa. 1. Using warm milk is important as it will help the semolina cook faster. 2. Add 2½ cups of hot water. These liquids will help in cooking the semolina properly. 3. Cover and cook suji ka halwa on a slow flame about 10 minutes, while stirring occasionally. It might take a little more or less time as it depends highly on the quality of the sooji and also the flame on which it is cooked. rava sheera recipe makes a traditional and delightful combination with puris and chana. Check our collection of sheera recipes, that apart from semolina are made using varieties of nuts, flours or a combination of flour and fruits and even dals like mango sheera and badam ka sheera. Enjoy how to make rava sheera recipe | suji ka halwa | sooji halwa | with detailed step by step photos and video below.

microwave rava sheera | suji halwa in microwave | suji sheera microwave recipe | with 18 amazing images. One of the most popular Indian sweets, the rava sheera, can be prepared very easily using the Microwave oven. Learn how to make microwave rava sheera | suji halwa in microwave | suji sheera microwave recipe | While the classic version might take a long time, this suji halwa in microwave will be ready in around 17 minutes – ready to surprise a sudden guest or to offer to God after puja. Moreover, ingredients used here, such as semolina, milk and sugar are available readily in most homes, as also cardamom and almonds, which are used to flavour and garnish this suji sheera. If you do not have almonds on hand, you can use any other available nuts of your choice to garnish to garnish the xxxxrava sheera. You can also try other popular sheera recipes like kaju kopra sheera, Walnut sheera and pineapple sheera. Tips to make microwave sheera: 1. If you wish you can also add saffron in the sheera. 2. You can also add raisins or cashews. 3. Keep stirring the sheera in between so that it doesn’t burn. Enjoy microwave rava sheera | suji halwa in microwave | suji sheera microwave recipe | with detailed step by step images.

Jowar flour substitutes for wheat flour and rava in this satiating sheera. Bananas add extra flavour, compensating for the bland taste of the jowar flour. Eat the sheera immediately to prevent it from turning lumpy. Make this recipe as much as possible close to the serving time.

besan sheera recipe | Indian gram flour sheera | besan ka sheera with milk | Indian sweet recipe | with 26 amazing images. besan sheera recipe | Indian gram flour sheera | besan ka sheera with milk | Indian sweet recipe is a pleasing, tongue tickling mithai. Learn how to make Indian gram flour sheera. To make besan sheera, combine the besan, 2 tbsp of milk and 1 tbsp of ghee in a bowl and rub thoroughly and knead like a dough and keep aside for 10 minutes. Using a grater, grate it very thinly and keep aside. Heat the remaining ghee in a broad vessel, add the grated dough mixture and cook on a slow flame for approx. 8 to 10 minutes, while stirring continuously. Keep aside. Heat the remaining milk and ¾ cup of water in a deep kadhai, add the flour mixture and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the sugar, cardamom powder, almonds and pistachios and cook on a medium flame for 7 to 8 minutes, while stirring continuously. Serve hot garnished with almonds and pistachios and serve hot. Besan ka sheera with milk is a creamy, luscious Indian mithai with the shahi touch of almonds, pistachios and cardamom powder. Since gram flour is generally known for its thickening properties, besan sheera is very easy and quick to make. Like most other sheera recipes like rava sheera and atta ka sheera which are served at functions and parties, this Indian gram flour sheera too can be served and it will surely not fail to please your special guests. Tips for besan sheera. 1. Cook the grated besan dough mixture on a slow flame for approx. 8 to 10 minutes, while stirring continuously. This is done to prevent the besan from burning. 2. Use full fat milk also called buffalo’s milk to make this mithai. 3. You may increase or decrease the sugar based on the sweetness you like. Enjoy besan sheera recipe | Indian gram flour sheera | besan ka sheera with milk | Indian sweet recipe | with step by step photos.

fada lapsi in pressure cooker recipe | pressure cooker lapsi | how to cook lapsi in pressure cooker | Gujarati fada lapsi in pressure cooker | with 16 amazing images. fada lapsi in pressure cooker recipe | pressure cooker lapsi | how to cook lapsi in pressure cooker | Gujarati fada lapsi in pressure cooker is fuss-free version of making an Indian sweet with broken wheat. Learn how to cook lapsi in pressure cooker. To make fada lapsi in pressure cooker, heat the ghee in a pressure cooker, add the broken wheat and sauté on a medium flame for 5 to 7 minutes or till it turns light pink in colour. Add the raisins and cashewnuts, mix well and cook on a medium flame for a minute. Add the sugar and 1½ cups of hot water, mix well and pressure cook on a high flame for 4 whistles. Allow the steam to escape using natural/ quick release method (refer handy tip) before opening the lid. Serve hot garnished with cardamom powder. Lapsi, a yummy dessert hardly needs any introduction! Broken wheat normally takes time to cook. However, in the Pressure Cooker it cooks properly and swells promptly. Try this quick version of pressure cooker lapsi. To cook lapsi in pressure cooker is very simple and effortless. Addition of cashew and raisins along with cardamom powder towards the end is the perfect taste enhancer. Full of flavour and eye appeal, this Gujarati fada lapsi in pressure cooker has an amazing texture and mouthfeel. It is one of the perfect Indian mithai to serve as an end to a Gujarati thali of puri, shaak, kadhi and bhaat. Relish this Gujarati Mishtan hot. Tips for fada lapsi in pressure cooker. 1. While choosing broken wheat, it should be clean, evenly-sized and without any foreign particles like dust or stones. 2. There is no soaking involved in this recipe, so remember to use hot water for cooking. 3. If you are not serving immediately, ensure to reheat it before serving. Enjoy fada lapsi in pressure cooker recipe | pressure cooker lapsi | how to cook lapsi in pressure cooker | Gujarati fada lapsi in pressure cooker | with step by step photos.

chocolate sheera recipe | sooji chocolate halwa | semolina chocolate halwa | easy chocolate rava sheera in 10 minutes | with 18 amazing images. chocolate sheera recipe | sooji chocolate halwa | semolina chocolate halwa | easy chocolate rava sheera in 10 minutes is a quick chocolate dessert. Learn how to make sooji chocolate halwa. To make chocolate sheera, combine the milk, sugar, cocoa powder and ½ cup of water in a sauce pan, mix very well using a whisk and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Switch off the flame, add the dark chocolate and mix well. Keep aside. Heat the ghee in a broad non-stick pan, add the semolina, mix well and cook on a medium flame for 3 minutes. Add the chocolate mixture, mix well using a whisk and cook a medium flame for 2 to 3 minutes, while stirring occasionally. Switch off the flame, add the almonds and mix well. Serve immediately. Let’s give the classic North Indian sweet a chocolaty touch! The sooji chocolate halwa is an awesome creation that combines the rich flavour and texture of sheera with the intensely captivating taste of dark chocolate. The easy chocolate rava sheera in 10 minutes has a blend of dark chocolate and cocoa powder both. The final touch of almonds adds a contrasting taste and texture. This luxuriant melt-in-the-mouth treat is unusual, and sure to be loved by kids as well as adults. Try other sweet treats like the Chocolate Pancakes with Whipped Cream and Nuts or Chocolate Mug Cake. Tips for chocolate sheera. 1. Roast the rava on a medium flame only. Roasting on a high flame might lead to the rava getting burnt. 2. Use a whisk to mix the semolina and chocolate mixture to ensure that the mixture is lump free. 3. Remember to serve the sheera immediately. It tends to thicken with time. Enjoy chocolate sheera recipe | sooji chocolate halwa | semolina chocolate halwa | easy chocolate rava sheera in 10 minutes | with step by step photos.

quick badam ka halwa recipe | quick almond sheera | instant almond halwa | badam halwa recipe | with 11 amazing images. Quick badam ka halwa is a sweet ready in just 9 minutes and so tatsy that it’s very difficult to resist. All you need to make this Indian mithai is 4 ingredients. Learn how to make badam halwa recipe in a step-by-step fashion. Unlike the traditional badam halwa, this instant almond halwa recipe doesn’t call for soaking almonds and so it is quick. Just grind the almonds till coarse, sauté in small quantities of ghee and then cook it with milk and sugar till you get the halwa-like consistency. To make quick almond sheera more flavourful you can add ¼ teaspoon of cardamom powder to it. What you need to be careful while making this badam halwa recipe is to sauté almonds in ghee on a slow flame. This is to ensure that almonds do not burn and get cooked uniformly. Secondly do not overcook after adding sugar, else the quick badam ka halwa might turn chewy. To make quick almond sheera more richer in taste, at the end after the sugar has melted you can add 1 to 2 tbsp of malai. Do not make use of fresh cream for this recipe. Use only the malai formed as a layer on milk which we usually trim off to make homemade butter and ghee. Enjoy quick badam ka halwa recipe | quick almond sheera | instant almond halwa | badam halwa recipe | with step by step photos.

atta ka sheera recipe | Gujarati atta ka sheera | gehun nu sheera | whole wheat sheera | with 12 amazing images. atta ka sheera recipe is a popular Gujarati sweet made from simple ingredients which are easily available in the Indian kitchen. In fact all you need is whole wheat flour, ghee, sugar, cardamom and almonds to garnish the Gujarati atta ka sheera. I consider whole wheat sheera one of the easiest Gujarati sweets to make. To make atta ka sheera, heat ghee in a non-stick kadai. When the ghee melts, add whole wheat flour. Stir continuously so no lumps form and the flour cooks evenly. Sauté on a medium flame for 2 to 3 minutes or till it turns brown in colour and the ghee separates. After roasting for 5 to 7 minutes, the mixture will turn golden brown indicating wheat flour has cooked completely. Add sugar. Add cardamom powder to provide a nice fragrance to whole wheat sheera recipe. Add ¾ cup of water. Mix well till the wheat flour absorbs all the water. Cook on a low flame for another 2 to 3 minutes and our gehun nu sheera is ready. Just note a few simple points, and success is assured to make the perfect atta ka sheera. 1. Do not compromise on the quantity of ghee else the atta halwa will become sticky and not yield the perfect taste and texture. 2. It is important to roast the gehun ka atta on a low flame very well otherwise, you may get raw taste if under roasted or burnt flavour if over roasted. 3. Add cardamom powder to provide a nice fragrance to whole wheat sheera recipe. Gujarati atta ka sheera is a quick dessert and requires far less effort as compared to Moong Dal Sheera and Badam ka Sheera. If you have a very sweet tooth, you can add two more tablespoons of sugar. Also remember to serve this Gujarati atta ka sheera immediately to avoid lumps. Enjoy atta ka sheera recipe | Gujarati atta ka sheera | gehun nu sheera | whole wheat sheera | with step by step photos and video below.

pineapple sheera recipe | pineapple kesari | Indian style pineapple halwa | rava kesari | with 18 amazing images. pineapple sheera recipe | pineapple kesari | Indian style pineapple halwa | rava kesari is a quick Indian dessert. Learn how to make pineapple kesari. To make pineapple sheera, heat the ghee in a broad non-stick pan, the semolina, mix well and cook on a medium flame for 2 to 3 minutes or till the semolina leaves the aroma, while stirring continuously. Add the pineapple purée and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the sugar, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Serve warm garnished with almond slivers. There are many reasons people steer away from making sweets at home, the top two being the time taken to make these sweets and the risk of not getting it right! Pineapple kesari is a tongue-tickling dessert that overrides both fears. This exciting rava kesari sends your taste buds into a tizzy with its tangy flavour and rich consistency, while still being very easy to prepare and ready to be served within minutes! You are sure to find this Indian style pineapple halwa at most Udipi joints and authentic South Indian restaurants. In fact, you will be surprised to know that this sheera is famous on the streets of Mumbai too. Tips to make pineapple sheera. 1. Make sure the pineapple you use is fresh and not the canned one. 2. When you blend in a mixer use it immediately. 3. Sugar will depend on the sourness of the pineapple so adjust accordingly. 4. You can add saffron strands dissolved in water when you add the water. Enjoy pineapple sheera recipe | pineapple kesari | Indian style pineapple halwa | rava kesari | with step by step photos.

quick moong dal sheera recipe | instant sheera | 20 minute sheera | with 35 amazing images. quick moong dal sheera recipe | instant sheera | 20 minute sheera is an irresistible Indian mithai for people of all ages. Learn how to make instant sheera. To make quick moong dal sheera, soak the moong dal in enough warm water for 2 to 3 hours and drain well. Blend the moong dal in a mixer to a coarse paste without using any water. Place the moong dal paste into the muslin cloth and press to remove excess water. Remove the moong dal paste from the muslin cloth into a plate and separate it using a spoon. Keep aside. Heat the ghee in a broad non-stick pan, add the moong dal paste and cook on a medium flame for 10 to 12 minutes, while stirring occasionally. Add ½ cup of water and milk and mix well. Cover and cook on a slow flame for 1 to 2 minutes, while stirring occasionally. Add the sugar and almonds and mix well. Cover and cook on a slow flame for another 5 to 7 minutes, while stirring occasionally. Add the saffron-water mixture and cardamom powder and mix well. Serve hot garnished with almond slivers. This instant sheera is ambrosia for all sweet lovers, especially those fond of sheera. This recipe is divine. It is coarse and sweet. It generally takes a long time to cook, but this recipe is made in just 20 minutes. Cooked in milk, other ingredients like saffron, cardamom and almonds add a rich taste and texture to this 20 minute sheera. All you have to plan is to soak the moong dal for 2 to 3 hours in advance. Made during special occasions like marriages and festivals, sheera appeals to everyone on a lazy afternoon after a grand meal too. This quick moong dal sheera is best served hot or warm. Tips for quick moong dal sheera. 1. You can test to see if the moong dal is soaked by breaking it with your fingers. If you cannot then soak for another 30 minutes and test again. 2. As you cook the moong dal will separate by itself when you are cooking for 10 to 12 minutes. 3. Remember to keep stirring the sheera occasionally at intervals so that it doesn’t stick to the pan. Enjoy quick moong dal sheera recipe | instant sheera | 20 minute sheera | with step by step photos.

ragi sheera recipe | ragi halwa | healthy nachni sheera | with 15 amazing images. ragi sheera is a sweet dessert made from ragi flour (finger millet flour), milk, ghee, jaggery and flavored with cardamom powder. Learn how to make ragi sheera recipe | ragi halwa | healthy nachni sheera | It makes for a calcium rich, filling and delicious sweet that will be liked by everyone. Ghee gives a lovely aroma and flavor to this healthy nachni sheera. Milk gives a good taste. ragi halwa is a healthy sweet for kids and adults too. This healthy nachni sheera truly overflows with calcium, and that too at a low calorie count. Indeed, what a wonderful way to satiate your sweet tooth. Tips to make ragi sheera: 1. Instead of jaggery powder you can use chopped jaggery also. 2. You can garnish the sheera with any nuts of your choice. 3. Instead of milk you can cook the sheera in water. Enjoy ragi sheera recipe | ragi halwa | healthy nachni sheera | with detailed step by step photos.

kopra pak recipe | Gujarati kopra pak | kopra pak made with mava (khoya) | with 25 amazing images. kopra pak is called coconut vadi which is a popular Maharashtrian sweet dish. Although very delicately-flavoured, this coconut sweet, Kopra pak, gets a rich feel thanks to the tinges of saffron and cardamom that are added. I would suggest the use of traditional coconut grater in order to attain the perfect texture of coconut for making kopra pak. Another key ingredient is the mava, which helps to bind the kopra pak well. Also, make the saffron-milk mixture exactly as mentioned, so as to enhance the colour of the kopra pak. Pay attention to both the texture and the colour; and you are sure to have edible gold on your hands! To make kopra pak, combine the coconut, sugar and milk in a non-stick kadhai, mix well and cook on a medium flame for 15 to 17 minutes, while stirring continuously. Add the saffron-milk mixture, mava and cardamom powder, mix well and cook on a slow flame for approximately 10 minutes, stirring occasionally. Transfer the coconut mixture onto a greased 175mm. (7”) diameter and 25mm. (1”) thickness thali and spread it evenly using the back of the spoon. Flatten the top of the coconut mixture using a clean spatula. Allow it to cool for at least 30 minutes. Freeze for 30 minutes without covering it so that the coconut mixture firms up.Cut into 15 equal pieces. Garnish the kopra pak with almond and pistachio slivers. Main ingredients for kopra pak. Add 2 cups grated fresh coconut. Use freshly grated coconut only. Stale coconut might lend an off taste to this mithai. The naturally sweet and nutty flavor of coconut complements the sweetness of sugar and milk, adding complexity and a unique tropical element to the dish. Add 1/8th tsp or 1/4th tsp saffron (kesar) strands. Saffron boasts a vibrant golden hue, which it generously shares with the sheera. Many people simply enjoy the unique flavor and aroma that saffron imparts to their food. Remember to buy good quality saffron for your sheera to taste really rich. Pro tips for kopra pak made with mava (khoya). 1. Add 1/4 cupmava (khoya). Mawa adds a delightful creaminess and smoothness to the kopra pak, making it more melt-in-your-mouth and luxurious compared to simply using coconut shreds alone. Mawa helps thicken the kopra pak, giving it a more substantial and satisfying texture, preventing it from being too dry or crumbly. The addition of mawa helps ensure the copra pak holds its shape, making it easier to cut and serve into neat squares or pieces. 2. Add 1/2 tsp cardamom (elaichi) powder. Cardamom has a unique, warm, and slightly sweet aroma that complements the coconut flavor in kopra pak beautifully. Cardamom is known for its slightly warming notes, which can balance the sweetness of the coconut and sugar in kopra pak. The amount of cardamom powder can be adjusted based on personal preference, allowing you to control the intensity of the cardamom flavor. 3. Sugar adds sweetness to the dish, which is a key flavor profile of kopra pak. Kopra (coconut) itself has a subtle sweetness, but sugar elevates it and makes the dessert more enjoyable for most palates. Sugar helps thicken the kopra pak mixture as it cooks. This creates a thicker, creamier texture, which is desirable for this type of dessert. It's important to note that the amount of sugar used in kopra pak can vary depending on the recipe and personal preferences. Enjoy kopra pak recipe | Gujarati kopra pak | kopra pak made with mava (khoya) | with step by step photos.

moong dal sheera recipe | moong dal ka halwa | Gujarati Moong dal no shiro | with 30 amazing images. moong dal sheera, also known as moong dal halwa, is a traditional Indian dessert that combines the goodness of moong dal (yellow split lentils), ghee, sugar, and aromatic spices to create a rich and indulgent sweet dish. This delightful dessert holds a special place in Indian festivities and celebrations. moong dal sheera delights the palate with its unique combination of nuttiness, sweetness, and aromatic spices. The coarsely ground moong dal contributes a grainy texture, while the ghee-infused lentils create a velvety and rich consistency. The addition of nuts provides a pleasant crunch, and the saffron-infused milk imparts a beautiful hue and fragrance. moong dal sheera is often prepared during festivals, weddings, and special occasions in various parts of India. It holds cultural significance as a symbol of celebration and is considered auspicious. The rich and sweet profile of moong dal sheera makes it a popular choice for offering to deities during religious ceremonies. Some Indian festivals in which moong dal halwa is served are Navratri, Diwali, Holi and Gudi Padwa. moong dal sheera is best enjoyed warm, either on its own or with a dollop of vanilla ice cream for an extra indulgent treat. It is often served as a dessert after a festive meal, bringing a perfect end to the culinary celebrations. Pro tips for moong dal sheera. 1. Ghee, clarified butter, offers a unique nutty and caramel-like flavor profile that adds richness and depth to the simple sweetness of moong dal (split yellow mung beans). It elevates the taste of the sheera, preventing it from becoming bland or one-dimensional. Ghee has a smooth and silky texture that contributes significantly to the overall mouthfeel of the sheera. It prevents the dish from becoming dry or gritty, creating a smooth and luxurious experience with every bite. 2. Yellow moong dal lends a beautiful golden yellow color to the sheera, making it visually appealing and appetizing. This color association has become ingrained in traditional recipes and expectations for moong dal sheera. Yellow moong dal is generally more readily available in most regions compared to green moong dal. This makes it a practical choice for home cooks. 3. Milk adds a rich and creamy texture to the sheera, making it more smooth and enjoyable to eat. The starch released by the moong dal thickens the milk, creating a luxurious and comforting consistency. In some variations, water can be used instead of milk. However, this often results in a less creamy and flavorful sheera. 4. Add cardamom (elaichi) powder. Cardamom boasts a unique and complex aroma, offering sweet, floral, and slightly citrusy notes. As it cooks with the sheera, these fragrant compounds release, filling the kitchen with an inviting scent and setting the stage for a delightful flavour experience. 5. Soak the saffron in warm milk for at least 20 minutes as it adds colour and enhances the aroma. Enjoy moong dal sheera recipe | moong dal ka halwa | Gujarati Moong dal no shiro | with step by step photos.

healthy sheera recipe | ragi, whole wheat flour sheera | no sugar sheera | multi flour jaggery sheera | with 16 amazing images. healthy sheera recipe is perfect for weight loss and heart patients. Learn to make no sugar sheera. Satisfy your sweet tooth occasionally without compromising your health with this low fat version healthy sheera recipe of an all time favourite Indian dessert. In ragi, whole wheat flour sheera walnuts and almonds contain MUFA and antioxidants that protect our heart from free radical damage and help to lower LDL. healthy sheera is loaded with nutrients - whole wheat flour, nachani and soya are three flours that are protein rich, while almonds and jaggery add iron. Since I have used only 2 tsp ghee, it is definitely guilt-free. Remember to use a non-stick pan to avoid sticking. You may substitute soya flour with ragi flour or whole wheat flour in the same ratio. healthy sheera is made by slowly roasting 3 flours and then adding jaggery water to it and cooking with cardamom (elaichi) powder to enhance the taste. healthy sheera is rich in Vitamin B1, Folic Acid, Magnesium, Phosphorus, Vitamin B2. Enjoy healthy sheera recipe | ragi, whole wheat flour sheera | no sugar sheera | multi flour jaggery sheera | with step by step photos.
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