Sunday, May 30, 2010

!-! !-! Deserts



Rawa Pineapple Sheera

Rawa : 1 Cup
Fresh Pineapple/tinned : 3 /4th cup chopped
Water : 2 Cups
Milk : 1/2 Cup
Sugar : 3/4th Cup
Kesar : a few strands
Ghee : 5-6 teaspoons
Cardamom powder : 1/2 teaspoon
Cashewnuts and Raisins

1. Take a vessel. Put 3-4 teaspoons ghee. Put 1 Cup Rawa and fry it, till you get a good aroma.
2. Keep it separate in another plate.
3. In the same vessel put 2 cups of water : exactly double quantity of Rawa added. Add 3/4th cup sugar.
4. Stir till the sugar dissolves. Let the water boil. Add the cashewnuts, raisins, kesar and the pineapple pieces.
5. Then add the rawa slowly in the vessel over low flame. Stir in circular motions. Don't let lumps of the rawa be formed.
6. Add the milk and put 1 tablespoon ghee.Sprinkle some cardamom powder. Garnish with Cashew nuts and raisins.
Kesar Rawa Sheera


500 g - rawa (semolina)
6 tbsp - wheat flour
600 g - sugar
14 to 16 - green cardamoms (peeled)
2 cups - ghee
20 - almonds (sliced)
8 cups - water
1 tbsp - milk
35 strands - saffron



  1. Sieve the rawa. Lightly heat ghee in a heavy bottomed vessel.
  2. Add the rawa and wheat flour and sauté on a low flame stirring continuously till the rawa is aromatic and a shade darker than golden.
  3. Remove from gas and keep aside.
  4. Boil the water with sugar.
  5. After a boil add a tbsp of milk.
  6. Spoon off the dirt that collects on the top.
  7. Add cardamoms and saffron.
  8. Boil till the sugar dissolves completely.
  9. Add the sugar syrup to the rawa, stirring continuously.
  10. Return to gas and cook the sheera stirring continuously till all the water dries.
  11. Place the vessel on a pre-heated tawa. Simmer for few minutes.
  12. Garnish with sliced almonds and serve hot.
Mango Sheera
1/2 cup semolina
1/4 cup sugar
1 cup mango puree with cubes
1 cup hot milk
1/4 teaspoon cardamom powder
2+ 1/2 tablespoon ghee

In a wok heat 2 tablespoons of the ghee and roast the semolina in it till grains looks well coated with the ghee and separated. Now in goes the sugar mix well and pour in the hot milk. Keep stirring. Cover with a lid and cook for 5 mins. Stir in the mango puree at this stage and let the semolina absorb the juices and flavors. Cover again and cook till the semolina looks fluffy. Add the cardamom powder and mix well. When done let in the 1/2 tablespoon ghee and allow it to melt in by spreading evenly on the top. Mix well and scoop out to serve hot into decorative bowls.




    Post a Comment

    Related Posts Plugin for WordPress, Blogger...


    Twitter Delicious Facebook Digg Stumbleupon Favorites More