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Sheera is usually prepared on festive occasions as an offering ( Prashad / Bhog ) to God. It can be prepared with various ingredients like flour, semolina, besan etc etc.. Today's recipe is made with thick wheat semolina.or sooji. The consistency of this semolina is thicker and it takes a little longer to cook. I have used jaggery to sweeten as I like it better, but you can also use sugar. It tastes better when made with desi ghee. If you feel it might be heavy you can use half ghee and half oil
Yummy!
Melt the jaggery or sugar in 2 cups water. Remove the dirt and strain it.
In a pan heat ghee and tip in the slit cardamoms.
Add the semolina and saute with a spatula until golden brown.
Add one cup water and simmer it to cook. Add a pinch or two of salt.
When it is half done add the strained jaggery or sugar syrup and saffron. Cook on low flame stirring from time to time until the semolina is cooked.
Towards the end place the pan on a tawa for dum. If you wish you can add a little more ghee at this stage. Garnish with chopped almonds and pistachios
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
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