By Shreya Sarpal
March 26, 2026
Warm ghee-roasted rava, slow-cooked with milk and a hint of cardamom, creates a soft, melt-like sheera that feels gentle on the throat. The warmth, slight sweetness, and ghee coating help ease dryness, making it comforting during cough and seasonal irritation.
1 cup sooji (rava) ¾ cup sugar ½ cup ghee 2½ cups water ½ tsp cardamom powder 10-12 cashews 10-12 raisins
Heat ghee, fry cashews and raisins until golden, then remove and keep aside.
In the same pan, roast sooji on low heat until aromatic and lightly golden.
Add water carefully, stirring continuously to avoid lumps.
Mix in sugar and cardamom, letting it thicken and absorb fully.
Add fried nuts, stir once, and serve warm with extra ghee if you like.