Saturday, 22 March 2014

SHINGADA SHEERA / WATERCHESTNUT FLOUR SHEERA (UPWAS / FASTING)

 


SHINGADA SHEERA / WATER CHESTNUT FLOUR SHEERA (UPWAS / FASTING)

INGREDIENTS

Shingada flour / water chestnut flour
1 cup
Ghee / clarified butter
2 – 2 ½ tbsp
Hot boiling water
1 cup
Sugar
¾ cup
salt                      
A pinch
Elaichi pdr / Cardamom pdr
A pinch



METHOD:

1.       Heat the ghee in a heavy bottomed pan.

2.       Add the flour to it. On low heat roast the flour with the ghee till it changes a little colour and gives a nutty aroma.
 

3.       Remove the pan from heat and pour hot boiling water all around the flour. Immediately and quickly mix it well as the hot flour absorbs the moisture. Simultaneously break the lumps or it will get lumpy.

4.       Put it back on low heat and cover and cook giving it 1 – 2 steams. Check in between and mix. If it tends to look sticky at this stage then don't worry.
 

5.        Now add in the salt and sugar, allow the sugar to melt in.

6.       Again cover and cook on low heat for 1 min.

7.       By this time the texture will start to look like sheera. Add in the cardamom pdr and mix.

8.       Even though the colour of it is almost dark chocolaty brown, in taste it can beat moong dal halwa hands down.

9.       If you like it then you can add in the roasted and roughly chopped dry fruits. But as it is the taste is so divine that I prefer without them.





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