"Sheera" is a typical Marathi word used for a pudding made out of semolina. In Hindi it is called as "Suji Ka Halwa".
1. As it is Pineapple, Banana Sheera you need a cup of poperly ripped and finely chopped Pineapple and Banana.
2. You may increase or decrease the quantity as per your liking and as per the quantity of semolina.
3. For two cups of semolina, I take 1, 1/2 cup of Pineapple and Banana mix.
4. Roast the semolina as we do for making upma. Remember that both for Upma and Sheera the semolina needs to be roasted properly.
How to roast semolina for Upma/Sheera?
5. On other side boil water and milk. You may make a 50-50 mixture of both and boil. But I prefer boiling them separately because the entire quantity may not be used. In this case the milk may go waste.
6. Generally, double the quantity of semolina, the water and milk mix is a standard. But since we may vary on exact measures, I would suggest you be ready with some more quantity.
7. Heat ghee in a pan.
8. Once heated, lower the flame add cashew nuts, raisins, charoli (optional).
9. When they turn little brown, add fruits and semolina.
10. Stir the mixture properly, till all the contents spread a nice mixed aroma.
11. Once you start getting the aroma, this is the time when you have to put in the mixture of boiling water and milk.
12. Add slowly, then stir. Then add some more, then stir.
13. Adding, stiring and waiting will give you an idea whether you need to add more water or not.
14. Ensure that all the semolina grains have obsorbed some water and very little amount is yet to be cook. At this time stop adding any more water/milk.
15. Ensure that the semolina does not become too dilute.
16. Add sugar as per your liking and mix well. Sheera should be sweet enough.
17. Put three pinches of cardamon powder and you may opt to cover the pan.
18. Turn off the stove.
19. Let the Sheera stand for 4-5 minutes.
20. Open it and ensure it is cooked completely.
21. Serve it hot or when at normal temperature. I like it at normal temperature.
2. You may increase or decrease the quantity as per your liking and as per the quantity of semolina.
3. For two cups of semolina, I take 1, 1/2 cup of Pineapple and Banana mix.
4. Roast the semolina as we do for making upma. Remember that both for Upma and Sheera the semolina needs to be roasted properly.
How to roast semolina for Upma/Sheera?
5. On other side boil water and milk. You may make a 50-50 mixture of both and boil. But I prefer boiling them separately because the entire quantity may not be used. In this case the milk may go waste.
6. Generally, double the quantity of semolina, the water and milk mix is a standard. But since we may vary on exact measures, I would suggest you be ready with some more quantity.
7. Heat ghee in a pan.
8. Once heated, lower the flame add cashew nuts, raisins, charoli (optional).
9. When they turn little brown, add fruits and semolina.
10. Stir the mixture properly, till all the contents spread a nice mixed aroma.
11. Once you start getting the aroma, this is the time when you have to put in the mixture of boiling water and milk.
12. Add slowly, then stir. Then add some more, then stir.
13. Adding, stiring and waiting will give you an idea whether you need to add more water or not.
14. Ensure that all the semolina grains have obsorbed some water and very little amount is yet to be cook. At this time stop adding any more water/milk.
15. Ensure that the semolina does not become too dilute.
16. Add sugar as per your liking and mix well. Sheera should be sweet enough.
17. Put three pinches of cardamon powder and you may opt to cover the pan.
18. Turn off the stove.
19. Let the Sheera stand for 4-5 minutes.
20. Open it and ensure it is cooked completely.
21. Serve it hot or when at normal temperature. I like it at normal temperature.
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