Sheera is semolina based dessert that is also known as Sooji ka halwa in the northern parts of India, and is a close cousin of the southern Kesari. This recipe originates from Maharashtra and differs from the others by its use of milk instead of water.
Sheera is quite a filling and healthy dish so its often eaten for breakfast or as a weaning meal for babies. As for me, I can eat Sheera anytime, especially when I see the raindrops batter my window and fill the room with the scent of the earth.
This recipe is my granny’s who definitely makes the best Sheera in the world!
Semolina 1 cup
Ghee ½ cup
Milk 1 cup, warmed
Sugar ¾ cup
Heat the ghee in a wok. Add the semolina and roast till golden. Stirring continuously, add the milk in a slow and steady stream. Cook for a minute and lower the flame. Add the sugar and mashed banana. Mix thoroughly and cover with a lid. Let it cook for another minute. Uncover, mix and cover again. Cook for another minute and switch off the gas. The grains should have separated and lost their stickiness. If not, cook covered on a low flame for another minute. And your sheera is ready to be devoured!
For additional flavour and nutrition, you could add green cardamom powder and garnish with chopped nuts.
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