Pumpkin Sheera
This sheera was suggested to me by my cousin Juliet Fernandes inspired by my carrot sheera. I have flavoured it with fennel to deal with the effects of eating pumpkin.
Ingredients:
Rava : 1 cup
Grated pumpkin : 1 cup
Sugar : 1/2 cup
Water : 2 cups
Ghee : 3 - 4 tblsp
Salt : 3/4 tsp
Cardamom powder : 1 tsp
Fennel powder : 1 tsp
Procedure:
Peel and grate the pumpkin using a fine grater.
Heat a saucepan and dry roast rava until light brown (stir continuously throughout the recipe), then add one tablespoon ghee and roast for a few more minutes.
Add grated pumpkin to the roasted rava
Roast the mixture until the pumpkin get dehydrated (this will take 8-10 minutes). Mean while boil water.
At this point you will feel the mixture light and easy to stir. Then add sugar and salt; and mix it well.
Add boiled water, mix well and cover it with a lid; then switch the flame off. Let it rest for a few minutes until all the water is absorbed.
Finally add the remaining ghee, cardamom and fennel powder and mix well. Transfer to a plate and smoothen the surface, cut into pieces and serve.
🙏 Thankyou for viewing 🙏
Related recipes:
Comments
Post a Comment