A nostalgic favourite of John's, reminding him of his school days in Majorda, South Goa. The sheera displayed in the glass showcase at a local restaurant near his school would always catch his eye. In Goa, restaurants have enhanced the classic sheera with the addition of cloves that lend a warm, unique flavour profile complementing the sweetness perfectly. Sheera is quick, easy to prepare and ready in minutes. A delightful indulgence, it is best enjoyed during breakfast or tea time.
Cloves, a key ingredient, pack a nutritional punch with antioxidants and anti-inflammatory properties. They offer relief from pain and inflammation, aid digestion, and support immune system function. Promote healthy skin and hair, regulate blood sugar levels, and may even have anti-cancer properties.
Cloves, a key ingredient, pack a nutritional punch with antioxidants and anti-inflammatory properties. They offer relief from pain and inflammation, aid digestion, and support immune system function. Promote healthy skin and hair, regulate blood sugar levels, and may even have anti-cancer properties.
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Goan Restaurant-Style Sheera
(Serves 4)
Ingredients:
1 cup semolina (rava)
2 or 3 tablespoons sugar
2 and 1/2 cups water
few saffron strands
10 cloves
1/8 teaspoon cardamom powder
3 tablespoons ghee
few drops of yellow colour (optional)
1 tablespoon chopped cashewnuts
1 tablespoon raisins
a pinch of salt
Method:
Roast semolina on a low flame till light brown and until you begin to smell the roasted aroma. Please take time to roast it well or else sheera will lump up when you add the liquid.
Keep roasted semolina aside in a bowl.
In a saucepan, bring water to a roaring boil with cloves, saffron, yellow colour and sugar. Discard the cloves. Restaurants usually leave the cloves in the sheera.
On medium heat, melt ghee in a pan and add cashewnuts and raisins. Mix in the roasted semolina and combine well. Sprinkle salt, and cardamom powder. Turn the flame to the lowest setting and pour the warm liquid. Stir continuously until all the liquid is absorbed and semolina puffed and cooked.
Serve hot.
Note:
Goan Restaurant-Style Sheera
(Serves 4)
Ingredients:
1 cup semolina (rava)
2 or 3 tablespoons sugar
2 and 1/2 cups water
few saffron strands
10 cloves
1/8 teaspoon cardamom powder
3 tablespoons ghee
few drops of yellow colour (optional)
1 tablespoon chopped cashewnuts
1 tablespoon raisins
a pinch of salt
Method:
Roast semolina on a low flame till light brown and until you begin to smell the roasted aroma. Please take time to roast it well or else sheera will lump up when you add the liquid.
Keep roasted semolina aside in a bowl.
In a saucepan, bring water to a roaring boil with cloves, saffron, yellow colour and sugar. Discard the cloves. Restaurants usually leave the cloves in the sheera.
On medium heat, melt ghee in a pan and add cashewnuts and raisins. Mix in the roasted semolina and combine well. Sprinkle salt, and cardamom powder. Turn the flame to the lowest setting and pour the warm liquid. Stir continuously until all the liquid is absorbed and semolina puffed and cooked.
Serve hot.
Note:
