Vegan sheera or Semolina porridge

Day 1 of the Sattvic diet began with us ravenously hungry. More because we knew we couldn’t have our usual breakfast. We could, of course, have fruit, but a Saturday morning deserved something more substantial.

The quickest option that was closest to our usual breakfast was semolina or sheera (usually cooked with ghee, sugar and milk, embellished with dry fruits and nuts).

The vegan version came with its challenges. I did use dry fruits and nuts but with a difference. Take a peek below.

The result was a warm and satisfying breakfast that I will make again, vegan diet or not.

Vegan Sheera

Vegan Sheera


1/2 cup Semolina

1 teaspoon oil

8-10 dates, soaked overnight in 1/2 cup water

seeds from 2 cardamom pods, crushed

1/4 cup cashews

3/4 cup water

a few strand of saffron

some raisins and chopped almonds to garnish


1. Blitz the dates in the water they have been soaked in. Keep aside.

2. Blitz the cashews with 3/4 cup water to make a rich and creamy cashewnut milk. Keep aside.

3. In a deep pan, heat the oil and roast the semolina until it turns a mild pink and looks like damp sand.

4. Add in the liquidised dates and mix well until the water is absorbed by the semolina.

5. Add in the cashewnut milk and the saffron. Mix well. The semolina will now have a slightly runny consistency. Cook for about 5 minutes stirring constantly.

6. Take it off the heat once it thickens and has the consistency of porridge.

7. Sprinkle the raisins and chopped almonds.

8. Serve warm.



1. The extra raisins and nuts add a nice texture to the porridge and also help adjust the sweetness of the porridge.

2. You can more or less water depending on the consistency you like.


This post is part of the Back to Basics yoga detox diet that we practiced in preparation for the Summer Solstice on 21st June. 

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