Month of May, 2nd week of this month and Monday here. Time to welcome our guest Archana Shenoy.
Archana is a great cook and I am always in awe of the photos that she takes of her preparations. All her clicks have the power to pull and tempt audience to try the recipes. Lauki dal was one such tasty recipe and I am glad I attempted it after which its prepared often at my place. During my Abudabhi trip that happened in month of March, I was fortunate to meet her in person with her beautiful family. When we met, the feeling was as if we have known each other since long. Lots of chit chat for 2 hrs and we didn't realize the time that passed away. I got super excited when she expressed the dream to come up with her own blog where she would like to share her passion. All the best Archana and hoping that your dream turns into a reality soon, so that we can feast with our eyes.
Amongst many of her food posts, pomegranate sheera had really caught my attention not just because of the clicks but because I liked the idea of adding pomegranate juice in the recipe, making it nutritious and colouricious. I have prepared sheera but with pineapple, apple, saffron, etc... using pomegranate juice was something new to me. When I messaged her to share her preparation with readers here, she happily agreed. So let's hear from her about this sheera.
Today I would like to share the recipe of a classic Indian sweet Sheera or Rava kesari. One of the easy to do sweet, I have adapted the recipe from here where pomegranate juice is added to give a nice color to this dish that will make it more attractive and being natural color its all healthy.
1/2 cup roasted semolina/ Rava/ Sooji *
1 and 1/2 cup fresh pomegranate juice
1/2 cup sugar
Pinch of salt
1/4 tsp of cardamom powder
1 tsp Ghee +1/2 tsp for greasing the plate
Grease a plate/tray with 1/2 tsp of ghee and keep it aside
De-seed one pomegranate. Add little water to the seeds and blend to a smooth juice. Strain it and use the juice only. Add water as required and bring it to equal the quantity of 1 and 1/2 cup.
Place a non stick pan and heat it on medium flame. Pour the juice into this pan and bring it to boil. Reduce the flame and as the boiling continues add the roasted semolina and stir it continuously to avoid any lumps formation [lumps if not avoided may remain uncooked in the pan]. As the liquid dries up and mixture starts thickening, it will leave the edges of the pan. Now add sugar and cook it for 2-3 minutes more. Next add cardamom powder, ghee and mix it well. Switch off the flame and immediately transfer the mixture to greased plate, level it with back of spoon or spatula, and allow it to cool. You may even chill it before cutting into desired shapes.
Cut into desired shapes or use different design cookie cutters to mould the kesari according to your chocie. Here I have used heart shape cookie cutter. Garnish with pomegranate pearls and serve it chilled.
*Semolina can be easily roasted at home itself till it gives a nice aroma and turns golden brown in colour. I had stock of roasted semolina [store bought] hence used it . You may use ready to use as it will reduce the cooking time.
~ You may add nuts and raisins to the mixture before switching off the flame and later serve into serving bowls.
Thank you Archana for taking your time and now hoping to see many more visual treats from you at your space soon!