How to make Sheera-SKKhazana -
This sweet dish is a comfort food which can be enjoyed anytime and not just during a festival
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fine semolina (suji / rawa), Pure ghee (देसी घी)
Cuisine : Maharashtrian
Course : Mithais
You can also find more Mithais recipes like Kala Jamun Motichoor Sushi - SK Khazana Kurmura Laddoo Makhane ki Kheer - SK Khazana
Sheera-SKKhazana Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 6-10 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Sheera-SKKhazana Recipe
Fine semolina (suji / rawa) 1 cup
Pure ghee 1/2 cup
Saffron a few strands
Milk 2 cups
Cashewnuts and almonds chopped 1/4 cup
Medium ripe bananas 2
Green cardamom powder 1/2 teaspoon
Sugar 1 cup
Method
Step 1
Heat ghee in a deep non-stick pan.
Step 2
Boil milk with 2 cups water in another deep non-stick pan.
Step 3
Add fine semolina and saffron strands to hot ghee and sauté on low heat till light golden brown.
Step 4
Add half the dry fruits to sautéed semolina and continue to saute.
Step 5
Peel and cut bananas into small pieces and add to semolina mixture, mix and sauté till the semolina turns dark golden brown.
Step 6
Add boiling milk mixture to sautéed semolina mixture and mix. Add cardamom powder, mix, cover and cook till the semolina absorbs the liquid.
Step 7
Add sugar, mix, cover and cook for 10 minutes or till all the moisture is absorbed . Remove from heat and cool slightly.
Step 8
Garnish with the remaining dry fruits and serve warm.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
