Originally from Gujarat, Gujarati Shiro is a popular Indian dessert. The sweet treat is made with semolina (sooji), ghee (clarified butter), sugar, milk, cardamom powder, nuts, and raisins. With its smooth, creamy texture and nutty flavor, the dish has a smooth, creamy texture.
Sliced almonds and cashews can be garnished on top, and it is usually served warm or at room temperature. During festivals and special occasions in Gujarat and other parts of India, Gujarati Shiro is typically served as a dessert or sweet dish. Be it Ganesh Chaturthi, Diwali, or Holi, Shiro is a favorite delicacy. A tasty version of this recipe is also prepared during the preparation of the Indian Parliament’s Union Budget!
Compared to other Indian desserts, Gujarati Shiro is relatively simple to make. Typically, the recipe requires basic ingredients that are readily available in most kitchens, and it involves a simple cooking method.
Everyone can cook Gujarati Shiro at home with a little practice. It’s easy and delicious to make Gujarati Shiro, so give it a try if you like sweets!
Recipe highlights:
- This recipe serves 3-4 people.
- It’s an Indian-Gujrati-style sweet dish.
According to the recipe and the method used, Gujarati Shiro can take anywhere from 30 minutes to an hour to cook. On average, Gujarati Shiro on the stovetop takes about 15-20 minutes to prepare. But our recipe is not just super-delicious, but it is quick too! It takes max. 15 mins for a dish to be ready from prepping to cooking.
- Prep time: 5 mins
- Cooking time: 10 mins max.
- Total time: 15 mins
Note: Depending on your taste, you can adjust the amount of sugar. To add flavor and texture, some recipes also include saffron strands, raisins, and chopped nuts.
Recipe Ingredients
- 1 cup coarse wheat flour
- 1 cup ghee
- 1 cup refined sugar
- 4-5 Almond and Cashew slits
- 1/4 tsp Cardamom powder
- 2 cups warm water (The batter can be strengthened by adding a second cup of warm water if it becomes too dry).
How to prep?
Here are simple steps for prep to get precise and ease with ingredients:
- Spare five bowls and add the following contents separately in every bowl:
- 1 cup full of coarse wheat flour
- 1 cup ghee
- 1/4 tsp Cardamom powder
- 2 cups warm water
- 4-5 Almond and Cashew silts
Cooking Part!
- Take a non-stick pan, set it on a normal flame
- Add 1 cup ghee (Pour it with a help of a tablespoon if it is difficult to pour)
- Now add one cup of coarse wheat flour to it and stir well until it attains a slight brown color. (Make sure to keep stirring continuously)
- Cook it for 5-7 mins. You’ll get a nice toasty aroma of wheat flour
- At this point, add one cup (half bowl as per the prep) of warm water. Pour it slowly
- Keep stirring the batter until the water evaporates. (It will take no time!)
- You’ll get a thick texture with little to no water, at this point add one cup of sugar gradually while stirring continuously to prevent lumps.
- Keep stirring till the sugar gets completely mixed
- Now cover the pan and let it cook for 5 minutes
- After 5 minutes, uncover the pan and stir, add 1/4 tsp cardamom powder
- Now sprinkle over almond and cashew silts
- Keep stirring until the ghee starts to ooze out and sheera (syrup) starts to leave the sides of the pan. Turn off the stove at this point.
- Let the Shiro cool for a few minutes after it is done cooking.
Serve!
Dish out the Shiro in your favorite bowl.
Bonus: You can garnish the dish with remaining silts of almonds and cashew.
Tips and important things to consider while making this recipe
Here are some tips and important things to consider while making Gujarati Shiro:
- Make sure the liquid proportion is right: The amount of liquid in the recipe can affect the texture and consistency of the Shiro.
- To prevent lumps, add sugar gradually while stirring continuously. You can also adjust the amount of sugar according to your taste.
- Adding ghee (clarified butter) to the Shiro adds a rich flavor. For the best taste, use good-quality ghee.
- Slowly cook the Shiro over low heat, stirring occasionally, until it thickens and the semolina is fully cooked. Shiro can burn if cooked on high heat.
- Before serving, let the Shiro cool down for a few minutes after cooking. Shiro thickens further as the flavors develop.
- You can garnish the Shiro with chopped nuts (such as almonds and cashews) and strands of saffron for added flavor and texture.
Storage Instructions:
The Gujarati Shiro can be stored in the refrigerator for 3-4 days if it is kept in an airtight container. The Shiro should be cooled completely to room temperature before storing. Refrigerate it after transferring it to an airtight container.
Transfer the Shiro to a pan and heat it on low heat, stirring occasionally, until it reaches the desired temperature. To adjust the consistency, you may need to add a little milk.
Note: The consistency of Gujarati Shiro may need to be adjusted when reheated with milk or water because it tends to thicken as it cools down. To ensure freshness and quality, consume the Shiro within the recommended storage time.
Conclusion
A delicious and popular dessert from Gujarat, Gujarati Shiro is best described as a delicious and well-known dessert from Gujarat in the west of India. This sweet dish is made with semolina, ghee, sugar, milk, and water, as well as a pinch of cardamom powder for flavor.
Whether served alone or topped with chopped nuts and saffron strands, Gujarati Shiro is easy to prepare and delicious. Whether you’re celebrating a special occasion, having a festival, or just craving something sweet after a meal, this dessert is an excellent choice.
Using high-quality ingredients and following the recipe carefully ensures the best taste and texture. Keep the above storage tips in mind so that you can enjoy a delicious bowl of Gujarati Shiro whenever you want!
Gujarati Shiro Recipe
Ingredients
- 1 cup full of coarse wheat flour
- 1 cup ghee
- 1/4 tsp Cardamom powder
- 2 cups warm water
- 4-5 Almond and Cashew silts
Instructions
- First, get a non stick pan, and put it on the stove with a medium heat.
- Put in one cup of a special kind of butter called ghee. If it’s too hard to pour, use a spoon to help you.
- Add one cup of grainy flour made from wheat and stir it well. Keep stirring it until it turns slightly brown. This might take around 5 to 7 minutes.
- You’ll start to smell a nice, toasty smell from the flour when it’s ready. Now, slowly pour in one cup of warm water while still stirring the flour.
- Keep stirring the mixture until the water disappears. It will turn thick and you won’t see any water.
- Next, add one cup of sugar little by little while you stir the mixture so there are no lumps.
- Keep stirring the mixture until the sugar completely mixes in. Cover the pan with a lid and let it cook for 5 minutes.
- After 5 minutes, take the lid off and stir in 1/4 teaspoon of a spice called cardamom powder.
- Then, sprinkle some tiny pieces of almonds and cashews on top.
- Keep stirring the mixture until you see the butter starting to come out and a syrup forming around the edges of the pan. This means it’s ready!
- Turn off the stove and let the Shiro cool down for a few minutes before you eat it.
