roast 1 cup semolina in a little ghee.
Before the semolina burns, add 2 cups of hot milk then add a cup of sugar.
As the sugar is melting, you can add some cashewnuts and raisins.
Cook till the milk is all absorbed.
You can either serve it a little wet as a halwa (in a bowl with a spoon) or you can dry it out a bit, smoothen it in a greased plate and cut with cookie cutters.
In my hometown (Mangalore) this is called sheera.
A version of this is also made with pineapple. Put little chunks of pineapple with the cashewnuts and raisins.
If you are using tinned pineapples adjust the sugar to accommodate the syrup of the pineapples. You can lessen the sugar if you feel it is too sweet.
Variations:
If you want to make it lighter, you can use skimmed milk or even water.
You can dust cinnamon powder or cardamom powder or nutmeg powder for flavouring when adding the milk.
Picture taken from food for Thought's Blog
Look at her site for a recipe for singhade atta ka sheera - perfect for fasting
3 comments:
Kim,
We called it Kesari back home, just made it two days ago..its gone in seconds before i could take some photos...;)
same problem here if I deep fry something or make something sweet.
Made a mulberry cobbler today and couldn't even take a pic. Might have to post the recipe with pics of crumbs :)
We would like to feature your recipe on our blog. Please email haleyglasco@gmail.com if interested. Thanks :)
Haley
blog.keyingredient.com/
Post a Comment