Goan Sheera Recipe:
David's recipes come in the form of three Ss – “sannas“, “sorportel“, “solantulem“ and now for the fourth S. Yes, it stands for “sheero” whose recipe is just below.
Ingredients
- 1 cup fine semolina
- ½ cup grain sugar
- ½ cup pure ghee
- 1½ cups milk (I used the dudhwala dairy milk)
- 2 cups water (adjusted according to the quantity of milk)
- ½ tsp cardamom powder
- ⅓ cup white raisins
- A pinch of salt
Instructions
- Heat ghee in a large pan.
- Add fine rava and roast it on a reduced flame, ensuring it doesn’t turn too brown/ burnt. You know when to move to the next step when the rava turns a golden brown.
- Pour in the milk, then add the grain sugar and mix them in.
- Follow this by raisins and cardamom. Give it a good mix with the spatula before adding the water and hint of salt. Let lumps stay away from the mixture.
- Cover and cook for ten minutes on a medium flame. It could take even less than ten minutes but in any case, check for a firm texture. Let sit till cool. (You may add cashew nuts, pistachios, banana, mango or pineapple embellishments of your fancy but the core recipe will take you in the right direction).