Sheera - also known as halwa (in north India) is made in each and every Indian household. It is a firm favourite of my little one - this post is for her - Here you go Anagha
1 level cup medium semolina
1 level cup ghee (clarified butter...made by boiling down unsalted butter- on a very very low flame. one pound takes about an hour...but watch carefully after about 45 minutes so it does not burn.)
1 heaped cup sugar
2 cups milk
pinch of saffron
pinch of salt
pinch of cardamom powder (if you have it)
In a heavy bottomed pan, roast the ghee and the semolina on a low flame, for about 15 minutes or till the semolina turns light golden.
Heat the milk - do not bring it to a boil - just heat it through.
When the semolina is roasted, add the hot milk slowly, stirring carefully so lumps don't form. All the milk will get absorbed into the semolina.
Add the cardamom powder (if using), saffron, salt and the sugar.
Stir briskly till it's all mixed in.
Cover and let steam on a very low flame for about 10 minutes.
You can garnish with sliced almonds or raisins or roasted cashews if desired.
OK - for the calorie conscious- and lets face it, all of us are now...you can reduce the amount of ghee - to almost half - it will not change the taste that much but will change the texture a bit- but still is awesome.
Enjoy
1 level cup medium semolina
1 level cup ghee (clarified butter...made by boiling down unsalted butter- on a very very low flame. one pound takes about an hour...but watch carefully after about 45 minutes so it does not burn.)
1 heaped cup sugar
2 cups milk
pinch of saffron
pinch of salt
pinch of cardamom powder (if you have it)
In a heavy bottomed pan, roast the ghee and the semolina on a low flame, for about 15 minutes or till the semolina turns light golden.
Heat the milk - do not bring it to a boil - just heat it through.
When the semolina is roasted, add the hot milk slowly, stirring carefully so lumps don't form. All the milk will get absorbed into the semolina.
Add the cardamom powder (if using), saffron, salt and the sugar.
Stir briskly till it's all mixed in.
Cover and let steam on a very low flame for about 10 minutes.
You can garnish with sliced almonds or raisins or roasted cashews if desired.
OK - for the calorie conscious- and lets face it, all of us are now...you can reduce the amount of ghee - to almost half - it will not change the taste that much but will change the texture a bit- but still is awesome.
Enjoy
