Today's recipe is called Gulacha Sheera and is popular in Maharashtra. Apart from loving the taste of this dessert, I like the fact that we use jaggery to make it. Jaggery gives the dish adequate sweetness and is a more healthy option than using sugar which is normally used to make sheeras.
Over the last few years, I have consciously tried to use jaggery instead of sugar. This article in The Times of India details the benefits of jaggery over sugar in our diets.
Elsewhere in this blog, you will find other dishes in which we use jaggery such as:-
I made this recently as neivedhya for Varamahalakshmi festival . Please try out this Gulacha Sheera and I am sure you will enjoy it!
- Rava/ Semolina, 3/4 cup
- Jaggery, grated, 1/2 cup, or to taste
- Warm Water, 1 and 1/2 cups
- Ghee, 2 and 1/2 tbsp
- Cashewnuts, broken into pieces, 1 tbsp
- Raisins, 1 tbsp
- Cardamoms 2-3, made into a powder
Dissolve the grated jaggery in 1 and 1/2 cups of warm water. Heat if required for it to dissolve completely. Keep aside.
Peel the cardamoms and crush them to a powder. Keep aside.
Heat a thick bottomed pan and on medium heat add 1/2 tbsp of ghee. Roast the broken cashewnuts till they turn slightly golden. Keep aside
Next add the raisins and fry till they puff up. Keep aside.
In the same pan, add 1 tbsp of ghee and roast the rava on medium heat stirring constantly till it gives off a good aroma and turns slightly golden in colour
To this add the jaggery water and mix well taking care that there are no lumps
Cook till the rava gets done and the excess water gets absorbed, stirring constantly
Now add 1 tbsp of ghee, roasted cashewnuts, roasted raisins and cardamom powder and mix well
Continue to stir till the mixture leaves the sides of the pan and forms a ball
Apply some ghee to the insides of a bowl. Transfer the Gulacha Sheera to this bowl.
Garnish with raisins or nuts as you wish
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