Every Thursday is Termed 'Baba Day' in my household..Thanks to my Mom's visit last year, I have a small Baba Idol to perform pooja. Mom is a staunch Baba devotee, Although I am not as staunch, I do have immense faith in him. Baba has become a part of our family and Vkutty calls him 'Baba Thatha' (Grandpa) :) and does 'Ummachi kaapathu' (Prostrates) to him every single morning.
Friends who know me well, Also know that On Thursdays I don't eat anything before my Baba Arathi and Sheera Neivethyam.
Sheera is a Delicious form of your regular Sooji halwa, with slight variation, Of course :)
Time and again friends have asked me for the recipe..so here goes:-
Ingredients:
Rava -1/2 cup
Sugar-1/2 - 1 cup (per taste)
Milk - 1 1/2 Cups (warm)
Ghee - 2 Tbsp
Elaichi/ Cardamom - 1 Tsp (crushed)
Saffron - A pinch full (immersed in a spoon of cold milk)
Cashwes and Raisins fr Garnish
Method:
Heat Ghee in a Kadai or a heavy bottomed vessel and add the rava..
Stir constantly to avoid burning. It should not turn brown
Once the rava is well roasted, add Saffron immersed in Milk and mix well.
Now add the 1 1/2 cups of Milk, stirring continuously to avoid lumps.
In a few minutes the Rava and Milk will start to thicken.
Now add Sugar and stir.
The whole mixture should to come together in a loose halwa form and the ghee will start to separate around the corners.
Stir for another 5 minutes and turn the heat off.
Garnish with Roasted cashews, Raisins and Cardamom powder.
Sheera is Ready for Neivethyum.
Tip: I add the Cardamom powder while roasting Cashews and Raisins for extra flavor.
The pic does no justice to this Delicious Halwa..I need to get a bit more professional on the 'Presentation and Food Image capturing' Area :(...
Hope you guys enjoy this Yummolicious sweet.
