Sheera, Mangalorean Semolina Pudding

One of the snacks that awaited us on our return from school was pink Sheera, Mangalorean Semolina Pudding which my Mum would serve with all the aplomb of a chef garnished with raisins and cashew nuts. Sheera is not to be confused with kesari. Sheera, Mangalorean Semolina Pudding  is made with coarse semolina and milk whereas kesari is made with water and very fine semolina. It was a favourite of ours and we loved eating it whenever my Mum made it. For some reason, she loved pink, so all her sweets were coloured pink. When our friends dropped in for tea or for birthday parties, pink Sheera, Mangalorean Semolina Pudding always graced our table.

Nowadays with the advent of modern food, traditional tea time snacks are fast disappearing. It is really sad because these connect us to the past and who we were. Above all, recollecting delicious childhood memories.

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The Recipe For Sheera, Mangalorean Semolina Pudding:

1/2 cup sooji (  rava/semolina)

1 tbsp broken cashew nuts

sugar to taste( I used 5 tsp brown sugar

2 tsp black raisins

2 tsp golden raisins

pinch of salt

1 cup evaporated milk

1 tbsp ghee

1/8 tsp turmeric powder or any food colouring ( my Mum always used pink cochineal food colouring )

The Method For Sheera, Mangalorean Semolina Pudding

Heat  ghee in a  deep, nonstick pan and fry the cashew nuts and raisins for a couple of minutes on medium heat, till raisins plump up and nuts are golden brown.  Add sooji and stir fry for a minute till crisp. Heat the milk in a separate saucepan with the sugar, turmeric and salt until it begins to bubble.  Add the boiling milk to the sooji, stirring constantly to prevent lumps.  Make sure you are doing this on a medium flame or the sheera will burn. Keep stirring until the sheera comes together in one mass in the centre of the pan.  Remove from heat and quickly press into any small bowl or mould that you have.  I had some mooncake moulds, so experimented with those.  Unmould on to a pretty plate and enjoy your sheera hot with more ghee or cold and as delicious as it looks.

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