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Banana sheera/sajjige is something very similar to our South Indian version of Kesari .The popular dessert , usually prepared during poojas has a religious touch to it, prepared during Satyanarayan pooja or other functions. This is a typical mildly sweet dessert usually had even for breakfast in North Karnataka.
Nice one.
Roast the millets powdered / semolina in little ghee till aromatic but not browned.
In a deep non stick pan preferably, add the ghee, add the raisins, cashew nuts and fry till golden and raisins have swollen
add the milk and water, sugar and let boil, add the pinch of cardamom powder.
Add the roasted millets / semolina slowly with one hand, keeping the flame at the lowest, and stir with another hand,
when you have finished adding the complete millets or semolina , close the pan with a lid and reduce the flame to low.
Keep for 3 minutes and switch off. Do not open the pan for at least 15 minutes as you want the heat to be locked in , and cook the semolina inside.
After 15 minutes, open the lid and stir once again , and you will see the sheera has been done to perfection and no lumps formed absolutely.
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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