I saw her making it once, and here is the recipe for this mouth-watering dish....
|Cow's Ghee(Clarified Butter):||1/2 - 1/3 cup|
|Sultanas(Raisins):||20 - 25 nos.|
|Boiling Water:||3 cups|
|Powdered Kesar:||1/2 tsp|
|Grain Sugar:||1 1/4 cup|
|Nutmeg(jaifad) powder:||1/8 tsp|
|Cardamom(elaichi) powder:||1/2 tsp|
|Badam &Pista powder:||1 Tbsp|
- On a medium-low flame, heat the ghee, and when a little hot, add the rava.
- Boil 3 cups of water
- When the Ghee starts separating from the mixture, reduce the flame to low &add sultanas. Keep stirring till the sultanas swell up by soaking the Ghee.
- Add boiling water in 3 additions in intervals of 15-20 sec, stirring all the time.
- After a while, the mixture in the pan will stop sticking to the pan. Cook for 30 sec. more and add all the sugar.
- Increase the flame's intensity to medium, stirring all the while.
- When the sugar has dissolved and the water of crystallization has left the sugar, add the powdered saffron to ensure that it is distributed evenly across the product.
- When the mixture in the pan has completely left the pan and is very easy to stir, reduce the flame's intensity again to low.
- Add nutmeg powder and cardamom powder.
- Quickly put the mixture into the settling vessel(typically a thaali or a steel box) and sprinkle the shopped nuts all over. Do NOT press the top of the sheera.
- Let the sheera cool. You can cut it into pieces when warm and enjoy it the most right now!