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Sheera is a rich, aromatic Indian dessert slow-cooked with ghee, sugar, and cardamom until luscious. This beloved sweet is a family tradition for festivals, celebrations, and special occasions.
Heat a heavy-bottomed skillet over medium-low and melt the ghee until shimmering.
Add the semolina and roast slowly, stirring constantly, for 8–10 minutes until fragrant and golden—do not let it brown.
Meanwhile, warm milk gently in a saucepan until hot but not boiling. Dissolve saffron strands in the milk.
Gradually pour hot milk into the roasted semolina, stirring quickly to prevent lumps; reduce heat to low.
Stir in sugar, ground cardamom, raisins, cashew nuts, and a pinch of salt. Continue stirring and cook for 8–12 minutes until the mixture thickens and ghee begins to separate.
Turn off the heat, cover, and let the sheera rest for 5 minutes for flavors to meld. Fluff gently before serving.
