>> Monday, June 11, 2012
When I was making this thali I wanted to make something new, especially knowing that I was making Bihar special dishes. I was searching for sweet dishes and knew I had to know how they make sheera. I landed in couple of recipes and all sounded very much like our kesari bath. Some had little variations that might account for it to be looking different.
Then I was discussing about it with my hindi speaking friends, they also said that Sheera is famous at their places. Well we had some open discussion that got them understand that it's exactly if not very much the same old kesari bath. This recipe that I made finally had some inclusion which isn't very much, except it tasted different because of the spice that you add.
This also reminded my discussion with my Bengali colleague, who is staying away from his home town and is missing the summer special from his place. He sent me a picture of Leeches, I asked what he was doing. He said he wanted to share the summer special things that he is missing from his place. I asked him to send other special things that he is missing. He sent in Nungu, I said we get that here too. He was surprised, what followered very couple more summer specials. To all his queries I said we very much get those special in Madras. Leeches, though not a resident fruit is widely available, rest of the fruits are common to our place as well. Finally he agreed the Mangoes he ate here were much sweeter than what he remembers. Well I was happy hearing that.
Let's see how the Saffron strands are used in this Sheera. I normally don't add saffron to my kesari bath.
Sheera ~ Kesari Bath with Saffron
Wheat sooji / Wheat Rava - 1 cup
Sugar - 3/4 cup
Ghee - 2 tbsp
Cloves - 2
Raisins and Cashews - handful
Milk - 1 cup
Water - 1/2 cup
Cardamom powder - 1/2 tsp
Saffron a big pinch + 1 tbsp warm milk
How to make Sheera
Soak the Saffron in warm milk in a cup. Keep it aside.
Heat ghee and add cloves, Cashews and Raisins, fry for sometime.
Add wheat sooji and fry on low flame till it starts turning colour and lets out a nice aroma.
Add sugar, milk and water. Simmer for few minutes.
Towards the ends, add the saffron dissolved in milk.
Close and cook till water is absorbed. Add cardamom powder and mix well.
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