Sheera / Rava Kesari
A quick and easy, sweet, thrilling and delicious traditional Konkani dessert .
| Servings | Prep Time |
| 6servings | 2minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
- 200gm Bombay rava(or fine wheat semolina)
- 150gm sugar
- 1pinch saffron
- 50ml ghee(clarified butter)
- 15gm cashew nuts
- 10gm kismis(sultanas or seedless raisins)
- 3pods cardamom
- 500ml water
Instructions
To prepare:
- Shell the cardamom pods. Crush to powder and set aside.
To cook:
- Set a non-stick pan on high heat.
- Tip in 25 ml (half) of the ghee and all of the rava (semolina). Stir frequently.
- Pour the water into a suitable vessel and set it on high heat. Tip in the saffron and the crushed cardamom.
- Meanwhile, as soon as the rava is hot, lower the heat and continue to stir for 5 minutes.
- The water should be boiling by now. Switch off the heat and pour the boiling water over the rava.
- Stir well for a minute, still on low heat. The rava would have cooked by now.
- Tip in the sugar. Stir to mix thoroughly. Once mixed, stir occasionally so as to dry off the excess water from the cooked semolina.
- Meanwhile, set a skillet on low heat. Pour in the rest of the ghee (25 ml) and tip in the cashew nuts.
- Stir frequently till the cashew nuts turn a golden brown in color. Now throw in the kismis. Stir once and switch off the heat.
- Empty the contents of the skillet over the sheera. Mix well. The sheera should be dry enough by now. Switch off the heat and serve hot. Enjoy!
Recipe Notes
If you wish to serve the sheera in pieces, like cake, keep a plate greased with ghee ready. Pour in the sheera when it is still a bit sticky, before it gets too dry to bind effectively. Use the greased bottom of a spoon to flatten the sheera into a smooth cake.
Flattened Sheera Cake
Wait till it cools, cut to pieces and serve cold.