Alright, sweet tooth squad, let's talk about suji sheera the OG dessert that's been turning ordinary moments into celebrations for generations. This isn't just another sugary treat; it's warm, cozy nostalgia served in a bowl. Think soft, fluffy semolina cooked with ghee, kissed with sugar, and infused with a hint of cardamom magic. Suji sheera is the ultimate feel-good dessert that knows how to hit all the right notes. What makes suji sheera so iconic? It's that perfect balance between rich and light, sweet and aromatic. The process starts with roasting suji (semolina) in ghee until it's golden and nutty yes, your kitchen will smell like heaven. the addition of sugar, water, or milk, creating a texture that's smooth, creamy, and melt-in-your-mouth amazing. Add a sprinkle of cardamom and garnish with toasted nuts or raisins, and you've got yourself a dessert that's as fancy as it is fuss-free. Whether you're making it for festivals, prasad, or just a random day when your sweet cravings hit, a foolproof suji sheera recipe is a must-have in your arsenal. Swap water for milk for a richer vibe, or throw in a pinch of saffron for those luxe feels. One spoonful of this golden, velvety dessert, and you'll know why suji sheera is a timeless classic that's still slaying in the dessert game. Ready to dig in?

• 1/2 cup suji
• 1/3 cup ghee
• 1/3 cup sugar
• 1/2 tsp cardamom powder
• 10-12 cashew
• 2 tbsp raisin
• 1 tsp chironji
• 1 pinch edible camphor

• Let's talk suji sheera a warm, buttery, melt-in-your-mouth dessert that's basically comfort in a bowl. This suji sheera recipe is about to become your go-to for sweet cravings and festive vibes. Here's how to make it happen.
• Start by heating ⅓ cup of ghee in a pan don't skimp because ghee is the soul of this dish.
• Once the ghee melts, toss in 10 to 12 halved cashews and let them get all golden and toasty.
• Add 2 tablespoons of golden raisins and watch them puff up like little balloons of joy. If you're feeling fancy, sprinkle in 1 teaspoon of chironji for an extra nutty vibe.
• Now, add 1/2 cup of fine suji (semolina) and roast it on low-medium heat, stirring non-stop to avoid any burns. Keep going until the suji turns aromatic and slightly golden this is where the magic starts.
• Meanwhile, heat 1.25 cups of water in a separate pan until it's warm but not boiling. Slowly pour the warm water into the roasted suji, stirring constantly to prevent lumps (because lumpy sheera is a no-go).
• Once the suji absorbs the water and thickens, mix in ⅓ cup sugar (adjust sweetness to your vibe) and keep stirring as the sugar melts and combines beautifully.
• Sprinkle in 1/2 teaspoon cardamom powder for that sweet, floral aroma, and if you're feeling adventurous, add a pinch of edible camphor for a subtle, unique flavor twist.
• Cook the sheera for a few more minutes until it's glossy and leaves the sides of the pan like it knows it's ready to be devoured.
• Serve this heavenly recipe of suji sheera warm, garnished with extra cashews or raisins if you're extra like that, and watch it disappear from the table faster than you can say "seconds, please."