Sheera
Sheera is a semolina based sweet that is made on any festive occasion
and on pujas (where it is served as prasad). Variations of sheera are
sooji halwa in North India and kesari in the South.
Ingredients
1 cup rava (semolina)
1 cup sugar
¼ cup ghee (clarified butter)
1 ½ cups whole milk
3-4 cardamoms (crushed)
1 tablespoon chopped almonds
1 tablespoon raisins (optional)
Saffron (optional)
Instructions
1) Soak raisins in water or milk until they are plump.
2) Mix a few strands of saffron with a couple of spoonfuls
of warm milk.
3) Roast the rava in ghee until it turns light brown
and gives an aroma.
4) Heat the milk and add it to the roasted rava.
5) Stir well to avoid lump formation. As soon as the
milk is soaked in the rava, add sugar and mix well. Cover for 2 minutes.
6) Remove the lid. Add the saffron mixture to the
rava.
7) Add cardamom powder, almonds and raisins. Mix and
remove from heat and serve.
Vermicelli Kheer
This is a popular milk based sweet made on any festive
occasion. It is also known as shevayachi kheer in Maharashtra, seviyan
kheer in the North and payasam in the South.
Ingredients
1 cup vermicelli
1 tablespoon ghee (clarified butter)
1 cup condensed milk
½ cup sugar
3-4 cups milk
1 tablespoon raisins
1 tablespoon chopped nuts (cashew nuts/pistachios/almonds)
1 teaspoon crushed cardamom
Instructions
1) Heat the ghee in a pan and add vermicelli to it.
Fry until vermicelli turns light brown in color.
2) Take an open and heavy bottomed pan and add milk
to it. Add the vermicelli and boil on a medium heat until the vermicelli
starts softening. This should take about 5 minutes.
3) Add the condensed milk, sugar, raisins, nuts and
cardamom powder. Stir well until sugar dissolves.
4) Keep on a low flame, stirring until the mixture
thickens.
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