Sheera with Caramalized Sugar

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I tasted the recipe at one of my friend’s daughter’s engagement and was very much eager to try it out at home. I prepared it 3-4 times and everybody liked it and so I thought of putting up the same on my blog to share the same with my fellow bloggers and it is almost the same in preparation like the sheera but caramalized sugar being aded to the cooked sujee gives a wonderful flavour and also the natural colour which is really amazing. Here it is:

What you need to have:

1. Upma Sujee (Bombay sujee) – 1/4 cup

2. Chiroti sujee – 1/4 cup

3. Cashews & Almonds – As required

4. Raisins – A handful

5. Pure ghee – 1/4 cup

6. Sugar – 1/2 cup

7. Cardamom – 3-4

Ingredients of Caramalised sugar sheera

Other ingredients of the dish

What you do with what you have:

1. Place a skillet with half the quantity of pure ghee in it on medium flame. When it stars melting add raisins, cashews and almonds to it and fry till done. When done add remaining ghee and  upma sujee to it and after a while add chiroti sujee as well and fry till the raw smell disappears and you get a pleasant aroma.

Dry fruits & sujee being fried in pure ghee

Fried dry fruits and sujee mix

2. Place a bowl of normal water on the other burner and bring it to boil. Add this water to fried sujee dry fruit mix from step-2 to it cook it till smooth. Peel and powder cardamom and stir into it.

                                             Cooked sujee dry fruits mix

3. Place a broad pan with sugar in it on medium flame. Add 1/4 teaspoon of ghee and keep stiring till it granulates. Once it starts granulates adjusting the flame allow it to caramalise on its own. Please do not burn it.

Sugar being caramalised

4. Pour cooked sujee from step 2 into it switching of the flame and stir it vigorously till it gets mixed up and is as shown in the image below. Enjoy hot and will be really yummmmmmmmmmm !!! One can enjoy at room emperature when cooled.

Ready to serve Caramalized sugar sheera

5. A closer view of the dish.

A closer view of the dish

How long it takes: 45 minutes

Number of servings: 3


22 thoughts on “Sheera with Caramalized Sugar

    shriannalakshmi said:
    September 16, 2010 at 10:31 am

    Your new blog template is nice. A completely new and unique sheera with caramel flavour.I love the colour and texture of the sheera.

      prathibalrao responded:
      September 16, 2010 at 11:00 am

      Hi Shriannalakshmi,

      Hey thanx a lot for ur complements on the blog template and also 4 ur comments.

    notyet100 said:
    September 16, 2010 at 1:28 pm


    Priya said:
    September 16, 2010 at 1:53 pm

    Delicious sheera..very tempting..

    Srimathi said:
    September 16, 2010 at 8:40 pm

    I love sooji any given point of time. Yours look yum

    satya said:
    September 16, 2010 at 10:47 pm

    halwa looks so delicious the idea os using caramalized sugar ..yummy

    Amitha said:
    September 17, 2010 at 3:13 am


    how much water should be used to cook the sooji?

      prathibalrao responded:
      September 17, 2010 at 7:29 am

      Hi Amritha,

      Since i have used 2 varieties of suji for texture , i have added 1 nd 1/4 cup of water to cook. You have to keep around 3 cups of water to boil simultaniously on the other gas and add the same slowly as needed depending upon the quantity you prepare and the variety of sujee you use .

    Shilpa Rao said:
    September 19, 2010 at 3:08 am

    Hi PAchi,

    Excellent sheera Recipe, I made this today for my kids and they just loved it.

    How was Chauthi, sorry for not responding earlier.. Excellent web design too!!!



      prathibalrao responded:
      September 19, 2010 at 7:21 am

      Hi Shilpa,

      Where were u missing?????????Chouti was gre8. Thanx 4 ur feed back.

    Ramya R Puranik said:
    September 20, 2010 at 1:37 pm

    Taste is different & awesome..nice recipe..

    aparnna said:
    October 1, 2010 at 2:12 pm

    Hi I tried making it…it came out well thanks…but somehow I felt it wasnt that sweet as our usual sheera..will it be a good idea to add half the sugar while cooking the rava and then caramelizing the rest?

      prathibalrao responded:
      October 1, 2010 at 3:24 pm


      Always sugar, salt etc., is as per your own taste.

    Vinaya said:
    October 22, 2010 at 1:56 am

    Hi Prathibakka,
    I tried this dish for Navratri and it came out great! I also tried a couple of others – Garlic rice, Pulao etc.

    Your website is a great help for me when I am craving to have some Konkani style home food.

    Thanks for this blog!

      prathibalrao responded:
      October 23, 2010 at 3:10 pm

      Hi Vinaya,

      Thanx a lot for ur feed back.

    […] or Sheera-Chapattis. Today I prepared this based on  KGCA( Konkani Gourmet Cooking Artist) Pratibha-Rao. I followed strictly all the steps shown and came the dish very delicious and in proper sweetness […]

    KBoy said:
    May 8, 2011 at 1:57 am

    This morning I had craving to eat Sheera-puri or Sheera-Chapattis. Today I prepared this based on KGCA( Konkani Gourmet Cooking Artist) Pratibha-Rao. I followed strictly all the steps shown and came the dish very delicious and in proper sweetness (not too sweet and not too flat!!!). I had all the ingredients except raw cashews. Then, I have plenty of Bibbo (raw cashew with brown skin) which I always bring here whenever I visit Mumbai or my ancestor native place (such as Mulki, Brahmavar or Palimar, etc.). I and my wife like Tendle (Tindora) – Bibbe upkary very much. In Mumbai, they are available at any Malwani-Ratnagiri store at Lalbaugh or Shivaji Park area or occasionally at Mangalore store in Matunga. I got an idea to make blanched cashew (raw white cashew) by heating in Microwave for a few seconds and brown skin comes off easily, that way I do not have to run early morning to some Desi Grocery store or Iranian Ranch Market near-by. I could not do that same trick to whole almonds (in dry form) which I bought them at Henry’s Super Market when they were on sale. All the steps were followed strictly to the word and no variance except I added a few strings of Kesar (Saffron). Hats-off to Pratibha for this good and delicious recipe. Next time I may substitute sugar with Slpenda to take along with group vacation as some of my friends prefer low or no sugar diets for health reasons. Here are my photos:

      prathibalrao responded:
      May 8, 2011 at 9:31 pm

      Hi K-boy,

      Thanx a lot for your valuable and encouraging comment. If u want you can check this link to prepare sheera chapati which we call “Sanjeera.” The link for the same is https://cuisineindia.wordpress.com2010/03/15 Sanjeera. Please check it up.

    KBoy said:
    May 9, 2011 at 7:33 am

    Thanks Pratibha!
    There is a slight misunderstanding I might have created when I say “Sheera-Chapati”. Sanjeera as I understand from your recipe is like “Ubbati” ChapatiDough-stuffed with sheera. Whereas I am substituting already separately prepared chapati for puri. Sheera eating with freshly prepared Puri is very common in UP amd MP people and some areas in Mumbai where Biharis and UP Bhaiyya’s prepare in the morning, even though they call it “Halwa-Puri” (UP’s and Pakistanis call Sheera as Halwa). Sanjeera is very commonly prepared by Gujeratis.

    The Weekend Baker said:
    July 18, 2011 at 10:20 pm

    Hi Prathiba,

    Could you please tell me the difference between the two kinds of sujee you have used?

    Does it matter if only one type of sujee is used?

    Many thanks!

      prathibalrao responded:
      July 19, 2011 at 7:31 am

      Hi The weekend Baker, You may use the thinner variety sujee which will give you better conisstency of sheera. But be careful to see that you fry it properly, else it may turn out lumpy.

        The Weekend Baker said:
        July 19, 2011 at 2:49 pm

        Thanks for the clarification, Prathiba. Will give it a go and let you know how it turned out.

        Enjoy your week.

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