Samba Wheat Rava Kesari (sheera)
Samba wheat rava is a healthier option than the normal rava. It is nowadays easily available in market. It is rich in fiber since it is the unpolished variant of rava, whereas ordinary rava is polished and hence loses many important nutrients. Samba wheat rava can be used as an alternative ingredient for all the dishes which we prepare with ordinary rava. Let's see how to make Samba wheat rava kesari or sheera.
Click on the 'Sweets' tab for more sweet recipes.
Ingredients:
Samba wheat rava : half cup
Elaichi : 4-5
Kesar (kumkum poo): 10-12 strands (soaked in 2 tbsp milk)
Edible camphor : pinch (optional, make sure u really take pinch or very very minute piece, else it's flavour will dominate and won't taste good.)
Sugar : 1 cup
Desi ghee : 1/4 cup apprx
Cashewnuts (kaju) : 15 or more (as you like it)
Kishmish (dry grapes) : 10 or more (as you like it)
Method:
1. Soak the kesar in milk and keep it aside.
2. Saute the cashew nuts & kishmish in 2-3 tsp ghee till cashews turn golden brown. Keep them aside.
3. Pour 1:3 water in a vessel (we took half cup wheat-rava, so take 1.5 cups water) and put it on flame. Till the water starts boiling, let's parallely roast our wheat rava. Heat 5tbsp of ghee in a pan/kadhai, add and roast the samba wheat rava till slight colour change. (First rava will become sticky when added to ghee, but as you roast it will slowly turn dry and you will notice slight colour change). Now keep flame in sim to medium range, then add the boiling water to the wheat-rava and mix and keep stirring well. Make sure no lumps are formed.
4. Continously stir and within 2-3 min, wheat-rava will soak all water, check wether wheat-rava got cooked. (Take one granule of the rava for sample and press it to check if it is getting mashed properly)
5. Add sugar, keep stirring. Sugar will liquidise and bind with the rava, add elaichi powder, edible camphor, kesar milk and the remaining ghee. Keep stirring and in 3-4 min, it will become non sticky. If you feel it has become little dry, then add some more ghee (3-4 tbsp) and stir for 1-2 min . Add the ghee roasted cashews, kishmish and mix well.
6. Switch off the flame and transfer the Kesari (sheera) to a any container, allow it to cool and then close it tight.
Note:
You can serve it hot. Heat little ghee in pan, saute the Kesari for a minute and you can serve it hot.
You can store this sweet for 3 days approximately.
If you are storing it in refrigerator, you can store it for a week.
Click on the 'Sweets' tab for more sweet recipes.
Ingredients:
Samba wheat rava : half cup
Elaichi : 4-5
Kesar (kumkum poo): 10-12 strands (soaked in 2 tbsp milk)
Edible camphor : pinch (optional, make sure u really take pinch or very very minute piece, else it's flavour will dominate and won't taste good.)
Sugar : 1 cup
Desi ghee : 1/4 cup apprx
Cashewnuts (kaju) : 15 or more (as you like it)
Kishmish (dry grapes) : 10 or more (as you like it)
Method:
1. Soak the kesar in milk and keep it aside.
2. Saute the cashew nuts & kishmish in 2-3 tsp ghee till cashews turn golden brown. Keep them aside.
3. Pour 1:3 water in a vessel (we took half cup wheat-rava, so take 1.5 cups water) and put it on flame. Till the water starts boiling, let's parallely roast our wheat rava. Heat 5tbsp of ghee in a pan/kadhai, add and roast the samba wheat rava till slight colour change. (First rava will become sticky when added to ghee, but as you roast it will slowly turn dry and you will notice slight colour change). Now keep flame in sim to medium range, then add the boiling water to the wheat-rava and mix and keep stirring well. Make sure no lumps are formed.
4. Continously stir and within 2-3 min, wheat-rava will soak all water, check wether wheat-rava got cooked. (Take one granule of the rava for sample and press it to check if it is getting mashed properly)
5. Add sugar, keep stirring. Sugar will liquidise and bind with the rava, add elaichi powder, edible camphor, kesar milk and the remaining ghee. Keep stirring and in 3-4 min, it will become non sticky. If you feel it has become little dry, then add some more ghee (3-4 tbsp) and stir for 1-2 min . Add the ghee roasted cashews, kishmish and mix well.
6. Switch off the flame and transfer the Kesari (sheera) to a any container, allow it to cool and then close it tight.
Note:
You can serve it hot. Heat little ghee in pan, saute the Kesari for a minute and you can serve it hot.
You can store this sweet for 3 days approximately.
If you are storing it in refrigerator, you can store it for a week.
Comments
Post a Comment