So it was not the best tasting sheera I have eaten but it wasn’t as bad. The very thing that was wrong with it was that I picked up a wrong vessel. But this is how you learn no? I learned that one should cook in a non-stick kadai. Anyway, since it turned out well here’s the recipe.
This is what we need
- 1 cup semolina (rava)
- 1 cup pure ghee
- 1 cup sugar
- 1 cup milk
- 1 cup water
- 1 cup raisins (kismis) and cashewnuts (kaju), almonds (badam)
- 1/2 gm saffron (kesar) strands (optional)
- 10 gms cardamom (elaichi) powder
Let’s begin –
Fry rawa in ghee on medium flame till it turns reddish.
Boil milk and water and then add to the rawa.
Keep stirring continuously. When the mixture turns semi solid add sugar. You may add sugar in milk as well. It will dissolve in hot milk.
Place a lid and let it cook for two to three minutes on low flame.
Remove and add elaichi powder. Dissolve saffron in milk and add to the rawa. (optional)
Sprinkle elaichi powder and garnish with raisins and almonds or cashewnuts.