Sheera is an all time favourite dessert prepared all over India. Known by different names like Sheera, Rava Kesari and Meetha Rava, it is a common offering at temples or on festive days. The trick to get a perfect Sheera is to roast the Rava/Semolina in Ghee well. Dry fruits are optional though they do enhance the taste of the dish.
- 125 gms Rava/Semolina
- 10 cashewnuts halved
- 25 kishmish
- 125 gms sugar
- 100gms Ghee/ clarified butter
- 600 ml boiling water
- 1 tsp Cardamom powder
- A large pinch of Saffron
Grind the saffron in a little water to a smooth paste and keep aside. In a tbsp of Ghee roast the cashewnuts and raisins to a golden brown. Keep the water to boil. Heat half of the Ghee mentioned above and roast the Rava in it till it turns a rich golden brown and emits a sweet fragrance. Drop the boiling water into the roasted Rava carefully, stirring all the while. Add the ground saffron. Cover and cook till rava is done. Add the sugar. The mixture turns a little watery. Keep stirring it till it starts absorbing the water. Add the remaining ghee at this time and mix thoroughly. Retain a few of the roasted cashews and kishmish for garnish and tip in the remaining into the sheera along with the Cardamom powder. Switch off the gas. Tip the Sheera into a pre greased plate. Allow to cool thoroughly. Cut into squares or diamond shaped pieces. Alternatively you can use a small bowl to make individual servings and garnish them with the roasted dry fruits.
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