Ingredients and Method to make Sheera
1 cup medium rava (suji/semolina)
3 tbsp clarified butter + additional 2 tbsp clarified butter (ghee/nei)
3/4 cup sugar
5 cardamom seed powdered fine
1 cup water
1 cup milk
2 pinches of good quality saffron
2 tbsp broken cashew nuts
Heat 3 tbsp clarified butter (ghee/nei) in a heavy bottomed pan on low to medium low heat. Add semolina to it and roast it on low heat until the semolina turns creamy reddish and aromatic. Take your time with this step, stir frequently so that semolina is evenly roasted and make sure it does not burn. Remove from heat.
Add sugar to it in the same pan and mix well, keep aside.
Using a microwave or on the stove top, heat 1 cup water + 1 cup milk until hot, not boiling hot. Pour this water + milk on the roasted rava, a little at a time and mix well. Add saffron to this and mix well.
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Place on low to medium low heat. When the mixture begins to heat, stir frequently until it thickens and starts to leave the sides of the pan. Keep a lid handy in case it splatters a little (it usually doesn't if the heat is low to medium low) Add cardamom seed powder and mix well. Remove from heat.
In a small pan heat balance of the clarified butter and add cashews to it and stir until cashews turn an even golden brown. Pour the entire clarified butter + roasted cashews on the sheera and mix well.
Serve sheera warm.
1 cup medium rava (suji/semolina)
3 tbsp clarified butter + additional 2 tbsp clarified butter (ghee/nei)
3/4 cup sugar
5 cardamom seed powdered fine
1 cup water
1 cup milk
2 pinches of good quality saffron
2 tbsp broken cashew nuts
Heat 3 tbsp clarified butter (ghee/nei) in a heavy bottomed pan on low to medium low heat. Add semolina to it and roast it on low heat until the semolina turns creamy reddish and aromatic. Take your time with this step, stir frequently so that semolina is evenly roasted and make sure it does not burn. Remove from heat.
Add sugar to it in the same pan and mix well, keep aside.
Using a microwave or on the stove top, heat 1 cup water + 1 cup milk until hot, not boiling hot. Pour this water + milk on the roasted rava, a little at a time and mix well. Add saffron to this and mix well.
The copyright of this content belongs to Veginspirations.com
Place on low to medium low heat. When the mixture begins to heat, stir frequently until it thickens and starts to leave the sides of the pan. Keep a lid handy in case it splatters a little (it usually doesn't if the heat is low to medium low) Add cardamom seed powder and mix well. Remove from heat.
In a small pan heat balance of the clarified butter and add cashews to it and stir until cashews turn an even golden brown. Pour the entire clarified butter + roasted cashews on the sheera and mix well.
Serve sheera warm.
