½ cup rava (semolina/sooji)
½ cup sugar
1 cup water
1 ½ cup milk
¼ cup ghee
¼ teaspoon cardamom powder
1 tablespoon chopped cashews
1 tablespoon raisins
A few saffron strands
Heat a thick kadhai and add ghee and rava. Roast on medium-low heat until golden and aromatic. Stir constantly.
Mix water and milk in a saucepan. Add saffron and bring to a boil.
Pour the water milk mixture slowly into roasted rava and stir well until mixed and thick.
Once mixture thickens, add sugar, cardamom powder, and ghee. Mix and cook for 3 minutes.
Roast cashews and raisins in ghee then add it to the sheera. Mix well and serve hot.