Wednesday, November 05, 2008

Dadi's Rava Sheera

This is a sheera which I can never get enough of. Every time my Granny(Dadi) makes it, I am the first person to have it hot and fresh, and I have about 10 pieces in the average on the first harvest ;-)

I saw her making it once, and here is the recipe for this mouth-watering dish....


Rava(Semolina):1 cup
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


  1. On a medium-low flame, heat the ghee, and when a little hot, add the rava.

  2. Boil 3 cups of water

  3. 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.

  4. Add boiling water in 3 additions in intervals of 15-20 sec, stirring all the time.

  5. After a while, the mixture in the pan will stop sticking to the pan. Cook for 30 sec. more and add all the sugar.

  6. Increase the flame's intensity to medium, stirring all the while.

  7. 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.

  8. 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.

  9. Add nutmeg powder and cardamom powder.

  10. 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.

  11. Let the sheera cool. You can cut it into pieces when warm and enjoy it the most right now!

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