Dessert

SUJI HALWA | PINEAPPLE SHEERA | KESARI BHAAT | SEMOLINA DESSERT

Semolina is a such a versatile grain thats made after milling wheat! Though it's devoid of bran and wheat germ and has super high gluten content, it still is nutritious - it being a good source of phosphorous, magnesium, vitamin b-complex and low in sodium. This is one such ingredient that tastes amazing when made savoury or into a sweet dessert like this sheera! You may dislike the savoury Upma but most of you love eating this common Indian sweet dish made in almost every household for festivals and gatherings and especially served at temples too. It goes by many names (title says it all) in different parts of our country, India and is made with variations using kesar, nuts or even pineapple. It takes very little time, so those looking for a quick dessert fix, look no further! This one's an effortless dessert recipe and you won't have to shop for ingredients - most will be readily available in your kitchen.
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Semolina is a such a versatile grain thats made after milling wheat! Though it’s devoid of bran and wheat germ and has super high gluten content, it still is nutritious – it being a good source of phosphorous, magnesium, vitamin b-complex and low in sodium. This is one such ingredient that tastes amazing when made savoury or into a sweet dessert like this sheera! You may dislike the savoury Upma but most of you love eating this common Indian sweet dish made in almost every household for festivals and gatherings and especially served at temples too. It goes by many names (title says it all) in different parts of our country, India and is made with variations using kesar, nuts or even pineapple. It takes very little time, so those looking for a quick dessert fix, look no further! This one’s an effortless dessert recipe and you won’t have to shop for ingredients – most will be readily available in your kitchen.

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INGREDIENTS
1 Cup Semolina (Suji/Rava)
3/4th Cup Ghee
2 Cups Water
1/2 Cup Sugar or as per taste
1/2 Tsp Cardamom (Elaichi) Powder
4-5 Dry Fruits of your choice (Almonds, Cashews or Raisins)
1 Pinch Saffron Strands (Kesar) – Optional

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METHOD

  • Dry roast Semolina in a deep pan for 3-4 minutes on high heat.
  • Reduce flame and add Ghee. It may look like a lot of ghee, but you don’t eat this often. So go ahead.
  • Keep stirring for a few more minutes until the semolina changes colour to a light brown.
  • At this point you can carefully pour water into this and stir in quickly.
  • Make sure the flame is on low. Soon you’ll see that the water will start getting soaked into the semolina.
  • Add in the saffron strands, powdered cardamom and chopped nuts. You can mix saffron with a little water and then mix in so it gives a nice yellow orange tinge to the sheera.
  • Once the water is well absorbed, add in the sugar and mix everything well.
  • Cook this only until the sugar melts and immediately switch off the gas. the longer you keep, the harder the halwa will turn and you don’t want that. You’re looking for moist sheera.
  • If you are planning to make Pineapple Sheera, you can cook pineapple pieces in ghee along with nuts and add in separately roasted semolina and water afterwards, followed by sugar until everything comes together.
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ABOUT ME
Follow my love for food, travel & more
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LOVE . LIGHT . HAPPINESS . PEACE

Divyashree Mangalorkar Gupta
TRAVEL & FOOD ENTHUSIAST
6 Countries & many more to go
Mumbai, India

divyashree.mangalorkar@gmail.com

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