Mum's Recipe for Cake Sheera
You may wonder why the name "Cake Sheera" Well, this is how my Mum makes Sheera and ever since we were kids, she would make us cut it as if it's a cake and sing Happy Birthday and clap and she still continues to do it with her grandkids! *PRECIOUS* She used to do this because whenever she would make this kind of a sheera, my brother and I would make a fuss to eat it because we always wanted 'Restaurant Sheera' or 'Bowl Sheera' and unfortunately she didn't know how to make 'Restaurant or Bowl Sheera' and back in the day, to her bad luck (or I'd say Good luck) there were no recipe channels at the click of a button to help her learn how to make it! So, to get us to eat this she would decorate the Sheera, add various food colours to make it look attractive, garnish it and finally sing the Birthday Song and make us cut the Sheera as if it was the highest privilege to do so and that's how the name "Cake Sheera" came into being! Then she would cut the Sheera into diamond shapes(for me these are the REAL Diamonds).Now, as Im so far away from home, the Cake Sheera has suddenly become so Precious and It is my Husband's favourite! It is so true, when we get something easily, we don't understand it's value!Sharing with you all, my Mum's recipe for Cake Sheera!
Servings 4 People
Ingredients
- 1 Cup Fine Semolina(Rawa)
- 1.5 Cup Milk
- 1/2 Cup room temperature Water
- 3 Tbspn Sugar (you can add more or less as per your preference)
- 1/2 Tspn Cardamom Powder or Vanilla essence
- 1/4 Tspn Salt
- 1 Tbspn Pure Ghee
- 1 Tbspn Assorted chopped Dry fruits preferably Raisins and Cashew Seeds (optional)
- Food colour of your choice(optional)
- Liquid Fruit essence of your choice or 3-4 Saffron strings(optional)
Instructions
- Add the Semolina In a wide skillet and place it on medium low flame
- Dry roast the semolina for 10 minutes till it starts giving out a roasted aromaNote:- You have to keep stirring the semolina because if its left unattended, it may turn brown and that's what we don't wantNote:- Always use only a Silicon Spatula, Nylon Spoon or Wooden spoon
- After 10 minutes, add the Ghee and dry fruits (if using) and mix it well and continue stirring for the next 5-7 minutesNote:- I didn't have Raisins and Cashews at home so I've used Pistachios and Almonds. But i did miss the raisins.
- After 5-7 minutes, add the Milk, Water, Salt, Sugar, Cardamom powder or Vanilla essence, Food colour(if using), Fruit essence or Saffron(if using) and mix all this together and continue stirring
- Keep stirring until all the liquid from the skillet gets evaporated and the sheera starts coming together
- Once the liquid is completely evaporated, turn off the flame. Your Sheera is ready!
- Now, Grease a plate with ghee
- Transfer the sheera onto the plate
- Wash your hands, wipe them dry and Grease your palms with some ghee and gently and evenly spread the Sheera all over the plate
- Cut them into Shapes of your choice. My Mum used to cut them into diamond shapes. So, I do the same. But if you have kids around and have some shape cutters, it would be fun to cut the sheera into various shapes and serve to the kids! You'll definitely earn some extra brownie points out thereš¤
- Garnish with some chopped Dry fruits. This is optional. I've done it because my Husband is a fan of dry fruits and he loves anything and everything overloaded with dry fruits!And tadaaaa! We're good to go!
- Whenever you enjoy your Cake Sheera, do have a piece or two in my name tooš