Posts filed under ‘golden raisin’

Mango Sheera (Ambyacha Sheera)

Sheera– is a traditional Maharshtrian sweet, usually served as ‘Prasad’ for Satyanarayan puja. Sheera also is an all time favourite breakfast for many Maharashtrians.

If you have unexpected guests and have not time to cook up any other sweet Sheera is a very good way of showing them you care! And Sheera never lets you down… it always turns out to be good.

The Sheera that is made for ‘Prasad’ usually has slices of banana in it.

I made Mango Sheera (Ambyacha Sheera) for my little one on his birthday, who like me does not have a sweet tooth but enjoyed this Mango Sheera very much. 

I hope the lovely Padmaja of Spicy Andhra likes it too, since I am sending this good old Mango Sheera for her debut Event (as a host ) WBB#11 –‘Summer Fruits’. Thanks Padmaja for hosting WBB with such a sunny and fresh theme J

mangosheera.jpg

__________________________________________________________                                                            Mango Sheera recipe

Servings :5-6 _____________________________________________________ 

Ingredients:

 1 ½ cups Rava/Semolina (medium coarse)

 1 ½  cups Milk

1 ½ cups water

1 cup ripe Mango pulp

1 cup sugar

~ 2 tbsp homemade Ghee 

For the garnishing:

6-7 Cashewnuts chopped

10-12 golden raisins

Few strands of Saffron, soaked in warm milk 

(Usually we measure ingredients using Vati or Katori in our kitchens. Cups are used only for measuring ingredients for cakes. I have changed the measures here to cups since it is easy to understand for everyone.) 

In a heavy bottom Kadai/wok heat 2tsp of the ghee. Fry the cashew nut pieces and raisins in it, drain and keep aside. In the same ghee, roast the Rava/semolina till it turns golden brown and you get a nice smell of roasted Rava. Remove in a plate and cool.

In the same Kadai mix milk and water and bring to a boil. Add the roasted rava and cook stirring continuously so that no lumps are formed. Cook on low flame for some time stirring in between.

 After the Rava is half cooked add sugar. Mix properly and cook for a few minutes more, stirring in between.

Add the mango pulp ,mix nicely so that the pulp get mixed up homogenously. Cook till all the liquid has been absorbed.

Add the remaining ghee (optional) and the saffron strands dissolved in warm milk. Mix nicely. Saffron adds to the lovely ‘Mango’ colour of this Sheera.Cover and cook for a 1-2 minutes.  

Garnish with the fried Cashew pieces and golden raisins. 

Variation: You can use Pineapple instead of mango to make Pineapple Sheera.

May 24, 2007 at 10:28 am 13 comments

Sweet Sweet Pongal

The month of Shravan (5th month of the Hindu calendar) is one of the most auspicious months here in India. It also brings along number of festivals, Rakhi Purnima being one of them.

 dsc00133n.JPGRakhi Thali

The festival of Rakshabandhan (as it is called in the Northern parts of
India) or Rakhi purnima (as it is called in Maharshtra) celebrates the special bond of love between brothers and sisters.A rakhi (beautiful silk thread) is tied by the sister on her brothers wrist. 
 

Like all other festivals of India, this festival is incomplete without festivities and festive food.Though not the traditional Rakhi recipe,this Rakhi I am serving Sweet Sakkar Pongal to my brother through this blog:

dsc00123n.JPG

Ingredients:

2 cups rice

½ cup yellow moong dal roasted

2 ½  cups milk

1 cup water

1 tbsp dry coconut powder roasted

1 cup jaggery dissolved in little water (proportion can be changed depending on the sweetness required)

2 tbsp ghee

¼ tsp Cardamom powder

few strands of saffron warmed and crushed,

15-20 golden raisins fried in ghee

8-10 cashewnuts sliced and fried in ghee

Method:

Wash and drain the rice and roasted yellow moong dal. Pressure cook the rice and moong dal with 2 ½  cups milk and 1 cup water. In a heavy bottom pan heat 2tbsp ghee.Add the roasted coconut powder. Now add the dissolved jaggery and cook for a few minutes. Add the cooked rice and moong dal mixture. Cook nicely till water evaporates and the colour of mixture turns into a beautiful brown. Add cardamom powder,crushed saffron strands, golden raisins and cashewnut slices. Serve hot or cold.

 

 

 

August 8, 2006 at 2:42 pm 10 comments


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