Semolina (rawa/sooji) 1 cup
Coconut, scraped 2 tablespoons
Tender coconut flesh, chopped cup
Ghee 3 tablespoons
Milk 2 cups
Khoya/mawa , crumbled cup
Sugar Free Natura 25 measures
1. Heat two tablespoons ghee in a pan. Add rawa and roast till fragrant. Add scraped coconut and continue to roast.
2. Add milk and mix. Add mawa and mix. Add Sugar Free Natura and mix. Cook till the rawa is cooked and the mixture resembles halwa. Add the remaining ghee to give it a glaze.
3. Pack the sheera into a small mould and unmould it onto a serving plate. Similarly treat the remaining sheera.
4. Garnish with chopped tender coconut flesh and serve.
Coarse gram flour (jada besan) 2 cups
Milk cup
Ghee 3 tablespoons + 1 cup
Sugar 2 cups
Saffron 5-6 strands
Green cardamom powder teaspoon
Almonds, blanched and slivered 10
Pistachios, blanched and slivered 10
1. Mix gram flour, milk and three tablespoons of ghee in a bowl. Cover and let it stand for about two hours. Then rub with fingertips to resemble breadcrumbs.
2. Grease a thali.
3. Heat remaining ghee in a thick bottomed pan. Add the gram flour mixture and cook on medium heat till a nice flavour is given out and the gram flour turns darker. Add green cardamom powder and mix.
4. Meanwhile make a one string syrup with sugar and one cup of water. Add saffron and mix.
5. Add the syrup to the gram flour mixture and cook stirring continuously till all the liquid is absorbed and the mixture thickens and becomes a little dry.
6. Pour the mixture into the thali and spread evenly. Smoothen the top. Sprinkle pistachios and set aside to cool and set.
7. Cut into squares and serve.
Gram flour (besan) 1 cups
Turmeric powder teaspoon
Salt to taste
Ginger-green chilli paste 1 teaspoon
Buttermilk 1 cups
Lemon juice 1 tablespoon
Cottage cheese (paneer), grated 1 cup
Coconut, scraped 1 cup
Fresh coriander leaves , chopped 4 tablespoons
Green chillies, chopped 2
Oil 2 tablespoons
Mustard seeds teaspoon
Sesame seeds, roasted 2 teaspoons
1. Take gram flour in a bowl, add turmeric powder, salt, ginger-green chilli paste and buttermilk and mix well so that there are no lumps. Add lemon juice and mix well.
2. Grease the back side of two to three thalis.
3. Heat a pan, add the gram flour mixture and cook on medium heat, stirring continuously.
4. Meanwhile for the stuffing take cottage cheese in a bowl, add half the coconut, half the coriander leaves, green chillies and salt and mix well.
5. When the gram flour mixture gets cooked and thickens sufficiently, pour some of it on the back side of one thali and quickly spread it as thin as possible. Similarly use up the rest of the cooked mixture.
6. Spread the stuffing mixture equally on all of them. When cooled cut into half inch wide strips. Gently roll each strip and place in a serving plate.
7. Heat oil in a pan. Add mustard seeds and sesame seeds and let them splutter. Pour the tempering over the rolls in the serving plate. Garnish with the remaining coconut and coriander leaves and serve.
Anupamaa
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