Sheera, also called sooji halwa, is the sweet that turns up at Jain gatherings: at the end of a long day of fasting, at a temple function, after a vrat. It is made from four things, semolina, ghee, sugar and water, and it is ready in twenty minutes. It is also useful for talking about two quieter food rules that the index page touches lightly: the ethics of milk and the question of sweeteners.
Serves: 4. Time: 20 minutes.
Ingredients
- 1/2 cup coarse semolina (suji)
- 1/3 cup ghee
- 1/2 cup sugar, or 1/2 cup grated jaggery
- 1 1/2 cups water, hot
- 1/4 teaspoon cardamom powder
- 8 to 10 almonds, blanched and sliced
- 10 raisins
- A few strands of saffron soaked in 1 tablespoon warm water, optional
Method
- Heat the ghee in a heavy pan on low heat. Add the semolina and roast, stirring all the time, for 8 to 10 minutes, until it smells nutty and turns a pale gold. Do not let it brown.
- In another pan, warm the water with the sugar until it dissolves. Keep it hot.
- Carefully add the hot syrup to the roasted semolina, standing back, as it will splutter. Stir continuously.
- Cook for 3 or 4 minutes, until the semolina has absorbed the water and the mixture leaves the sides of the pan.
- Fold in the cardamom, saffron and raisins. Cover and leave for 2 minutes. Garnish with almonds and serve warm.
Why it follows the rules
No honey, no eggs, no gelatine. A sweet of this kind has none of the ingredients that Jain practice sets aside. Cakes and puddings are where these appear, which is why homemade sweets are the safe choice when a person eats outside.
Milk and ghee are permitted. Dairy is taken in Jain practice, because the tradition counts milk as given rather than taken. In recent years some Jains have begun to avoid dairy because of how it is produced at scale, and a number choose a vegan diet. This page uses ghee and offers the option; the choice is a personal one.
Sugar and jaggery. Plain sugar is the usual sweetener, and jaggery works equally well. A few households avoid white sugar because some refineries use bone char in the process, which is a concern for those who follow ahimsa closely. If this matters to you, ask the maker or choose jaggery or an organic sugar.
Eaten before sunset. The sweet that closes a festival meal is eaten within the day, along with the rest. After a fast, the breaking meal is taken in daylight too, which is why the parana of a Jain fast is timed against the sun.
Serving
Serve warm, in small bowls, at the end of a meal. Sheera stiffens as it cools, so make it just before serving. For a temple gathering, double the quantities and stir for longer.
Variations
- Banana sheera: mash one ripe banana into the roasted semolina before adding the syrup.
- Milk sheera: replace half the water with hot milk for a richer pudding.
- Dry fruit sheera: add chopped cashews, pistachios and dried figs.
Related
- Jain recipes: the rules and the dishes
- Lauki halwa
- Rice kheer
- Akshaya Tritiya and varshitap
- Mahavir Jayanti
Frequently asked questions
↳ Can Jains eat dairy?
Traditionally yes, and milk, curd, butter and ghee are part of ordinary Jain cooking. Some Jains now choose to avoid dairy because of modern farming practice, and that is a personal decision.
↳ Why does white sugar sometimes concern Jains?
Some sugar refineries use bone char to whiten sugar. Families who follow ahimsa closely may prefer jaggery or sugar they know is made without it.
↳ How do I stop the sheera from becoming lumpy?
Roast the semolina well, keep the syrup hot, and stir continuously as you pour. Cold liquid added to hot semolina is the usual cause of lumps.
↳ Can I use fine semolina?
You can, though the texture will be softer and more paste-like. Coarse semolina gives distinct grains.