Rawa sheera

Rawa sheera
  • Low phosphate
  • Low potassium
  • Vegetarian
  • Dessert
  • South Asian
  • 30 minutes or less
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The limited amount of milk and dried fruits in this version, plus the lack of nuts, ensures it is low in phosphate and potassium.

Chef

Lizzie Morey
Lizzie Morey

Sheera, as it is called in Maharashtra, is a traditional Indian sweet often known as suji halwa in North India and enjoyed as a pudding on special occasions.

Ingredients

150g semolina (rawa/suji)

3 tablespoons (45ml) ghee

150ml milk

100ml water

5-6 strands saffron (optional)

1ยฝ teaspoons ground cardamom

100g sugar

10-12 raisins

Method

  1. Step 1

    Heat the ghee in a non-stick saucepan. Add the semolina and toast over a low heat for 3-4 minutes until fragrant and golden yellow in colour.

  2. Step 2

    In a separate pan, heat the milk and water together.

  3. Step 3

    Add the hot milk and water mixture to the toasted semolina. Mix, cover and cook over a low heat for 2-5 minutes.

  4. Step 4

    Mix in the sugar and continue stirring until the mixture leaves the side of the pan. Add the saffron, cardamom and raisins and give it a good mix. The dish can be served hot, or at room temperature.

  5. Step 5

    To serve, simply spoon the sheera into pudding dishes or create a dome by packing the mixture into small bowls and turning out onto plates.

Food facts

The semolina and sugar are the main sources of carbohydrate in this recipe, Values have been provided if you have been trained in insulin adjustment.

This recipe is low in potassium, when following the quantities and serving sizes given, so is suitable if you have been advised to reduce the amount of potassium in your diet. This recipe is also low in phosphate; however, does contain some phosphate, mainly provided by the semolina and milk, so if you have been prescribed a phosphate binder, take as directed.

This recipe is low in protein and suitable if you have been advised to eat less protein.

Once cooked and cooled, it can be stored in an airtight container in the fridge for up to a week and is suitable for reheating and freezing.

Instead of milk, use 200ml tinned or fresh mango pulp, plus 100ml water to make mango sheera. This will not increase the recipeโ€™s potassium content. You could also add 1 small ripe banana (mashed) in step 4 and consider reducing the sugar quantity. This will not increase the potassium content significantly, either.