Thandai Sheera

Thandai Sheera – A classic and simple Indian sooji ka halwa or semolina pudding with aromatic thandai spice mix. It is a perfect festive treat that combines the richness of sheera with refreshing flavors of thandai.

What is thandai?

Thandai is an authentic and popular North Indian milk-based cold drink. It is a rich and healthy traditional drink and is often made during festivals such as Holi and Maha Shivratri. I have already posted a traditional thandai recipe on the blog, it requires soaking and grinding the nuts and spices and it is a bit of time taking. When we don’t have much time, we can easily make thandai drink or any fusion thandai flavored dishes using the homemade or store-bought thandai powder.

What is thandai sheera?

Thandai sheera is a unique Indian dessert or halwa made with semolina, thandai masala, ghee, cardamom and nuts.. Thandai flavored desserts are usually served during the Holi festival but they can also be served on any occasion. I gave a unique twist to the classic Indian sooji ka halwa or rava kesari by adding thandai powder which is a traditional spice blend made with nuts and spices. It can be made under 15 minutes.

Why you’ll love this recipe:

It can be made under 15 minutes with a handful of ingredients.

Perfect for festivals such as Holi, Ganesh Chaturthi and Shivaratri.

It is rich, delicious and has unique flavor combination.

Ingredients & Substitutions:

Semolina – It is also known as sooji or rava. Use fine semolina for better texture.

Thandai Masala – It is a classic Indian spice blend made with nuts, seeds, spices and rose petals. It adds a unique and rich taste and flavor to the halwa. You can use homemade or store-bought thandai mix.

Sugar – You can use white or brown sugar in this recipe. The color of the dish will depend on the sugar you use.

Saffron – Adds a nice yellow color and flavor to the halwa. You can skip if you want.

Pistachios – You can use any of your favorite nuts. I used pistachios here.

Ghee – Ghee is clarified butter. You can get it from any Indian store.

Serving suggestions:

It tastes good when served warm, chilled or at room temperature. Serve it as a dessert and can be a great addition to your festive dessert platter. You can also shape the sheera using moulds for better presentation. Sprinkle nuts or add edible silver foil on top to add a festive touch.

Storage suggestions:

It can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave before serving if needed.

Tips & Notes:

Keep stirring while roasting rava to prevent it from burning. Roasting it in ghee until light golden brown and aromatic will enhance the flavor of the sheera.

Make sure you are using good quality ingredients, especially for the thandai powder. It enhances the flavor and taste.

The water ratio is very important to get the perfect consistency.

Add more thandai masala if you want a stronger flavor.

Adjust the sugar quantity according to your taste preference.

I haven’t added green cardamom powder since the spice the has it.

You can also add ghee roasted cashews, almonds and raisins.

Step by step instructions:

Soak a pinch of saffron in one tablespoon of warm milk or little water and keep it aside until use.

Heat ghee in a heavy bottomed pan and add rava or semolina.

Keep stirring and roast rava on low flame until light golden brown color.

When the rava is roasted, pour hot water and saffron milk.

Mix everything until well combined.

Cover the pan with a lid and continue cooking for 3-4 minutes over a low heat.

Once it is soft and cooked, give it a mix.

Add sugar and thandai powder and mix well. Keep stirring and cook for a couple of minutes.

Add another tablespoon of ghee on top if needed. Mix well.

Add chopped pistachios or any of your favorite nuts on top. Serve and enjoy!

You might love these recipes:

• Custard Gulab Jamun
• Gulab Jamun Turnovers
• Makhane Ki Kheer
• Sabudana Kheer
• Dodha Burfi
• Chocolate Mawa Burfi
• Mango Coconut Ladoo
• Coconut Ice

How to make thandai sheera recipe video below: