Kinu Sheera

This is a desert often used at religious ceremonies in India (Puja) and apparently originates from the state of Maharashtra. Many Indian deserts are not to the taste of the British palate so this has been given a British makeover - the name is taken from Kinu which means mandarin orange in Hindi/Urdu and Sheera (Marathi) which basically means sweet. This is a nice Indian themed desert.


For 1 Continued...
20 gm unsalted butter 1 tbspn granulated sugar
2 tbspn semolina 1 tspn runny honey
2 tbspn milk 2 tspn kewra water (see note 2)
1/8 tspn cardamom powder 30 - 50 gm tinned mandarin orange segments to taste (see note 1)



  1. Over a low heat, melt the butter in a pan, add the semolina and cook, stirring continuously, for about 3 min. (the mixture will darken and continuous mixing is needed to prevent burning)
  2. Stir in 100 ml of boiling water, add the milk, cardamom powder, sugar and honey and cook, stirring regularly, for 2 min, adding more water as needed to maintain the desired consistency (traditionally this is quite dry but western tastes (including me) may prefer it similar to rice pudding).
  3. Stir in the kewra water.
  4. Remove from the heat and stir in the mandarin segments.


  1. Can be served with a topping of yogurt, decorative 'sprinklies' (like 100's & 1000's) and a swirl of runny honey.


(1) Banana is traditionally used in this recipe but the banana flavour does not 'come through' so I have used mandarin orange segments as an alternative, but you can use banana if you wish (it might then be called Kela Sheera).
(2) Kewra Water is made from 'screwpine' and has flavour similar to pine nut. It can be purchased at some supermarkets or any Asian outlet.
I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
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The finished desert

Kewra Water
kewra water
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