Friday, 21 October 2011



1)    Fine wheat semolina (Bombay rava) – 200 gm.
2)    Milk – 200 ml.
3)    Strawberry syrup – 175 ml.
4)    Water – 25 ml.
5)    Rose essence – 5 ml.
6)    Cashew nuts – 25 gm.
7)    Raisins or sultanas – 25 gm.
8)    Almonds – 25 gm.
9)    Walnuts – 25 gm.
10)                      Ghee (clarified butter) – 2 tablespoon
11)                      Sugar – 100 gm.

To Cook:
Set a thick wok on the stove. Pour in 1½ tablespoonsful of ghee. Tip in the semolina, the dry fruits and the raisins. Roast on low heat, stirring frequently for 5 minutes. Set another vessel on the stove. Pour in the milk, the strawberry syrup, the water and the rose essence. As soon as it starts to boil, tip it over into the roasted semolina. On low heat, stir with a flat ladle taking care not to allow the mixture to stick to the base. The semolina will cook and thicken up.
Now add the sugar and stir for another 2 to 3 minutes. The mixture will thicken nicely. Switch off the heat. Grease a plate or tray with half of the remaining ghee and transfer the hot mixture to the plate. Pour the rest of the ghee on top of the mixture. Pat and flatten the mixture to form a cake and set aside to cool. Cut into pieces and serve.
You can also chill the strawberry shira in the fridge and serve with topping of ice cream and fresh strawberries.
Tuck in. you are in heaven!!!

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