Shevayancha god shira
Shevai Sheera in Marathi Time: 15 to 20 minutes Servings: 3 to 4 Ingredients: 2 cups fine sevai, broken 2 cups milk (hot) (may nee...
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Shevai Sheera in Marathi
Time: 15 to 20 minutes
Servings: 3 to 4
Ingredients:
2 cups fine sevai, broken
2 cups milk (hot) (may need little more)
1 cup sugar
1.5 tbsp ghee
2 to 3 tbsp cashew-pistachio pieces
1/2 tsp cardamom powder
1 pinch saffron
Method:
1) Heat ghee into a heavy bottomed pan. Fry cashew and pistachio till light pink in color. Remove them with a slotted spoon and keep aside for later use.
2) Add sevai and keep stirring over low heat. Continuous stirring is needed as sevai are very delicate and burn quickly. Roast till reddish in color.
3) Add hot milk. Stir and cover the pan. Cook covered for 2 minutes. After 2 minutes remove the lid and check the doneness of sevai. If you think little milk is needed then add 2-3 tbsp first. Mix well.
4) Once sevai are well cooked, add sugar. Mix nicely. Cover and cooker over low heat for 2 minutes. When mixture dries add cardamom powder, saffron and fried cashew-pistachio slices. To make sheera more flavorful drizzle a spoonful ghee.
Let this sheera stand for a minute or two before serving.
Tips:
1) You may add water or 50% water and 50% milk instead of only milk.
2) Sevai should be well roasted.
3) Add sugar only after sevai are cooked well.
4) Do not cook longer after sugar is absorbed. This will make sevai hard.
Time: 15 to 20 minutes
Servings: 3 to 4
Ingredients:
2 cups fine sevai, broken
2 cups milk (hot) (may need little more)
1 cup sugar
1.5 tbsp ghee
2 to 3 tbsp cashew-pistachio pieces
1/2 tsp cardamom powder
1 pinch saffron
Method:
1) Heat ghee into a heavy bottomed pan. Fry cashew and pistachio till light pink in color. Remove them with a slotted spoon and keep aside for later use.
2) Add sevai and keep stirring over low heat. Continuous stirring is needed as sevai are very delicate and burn quickly. Roast till reddish in color.
3) Add hot milk. Stir and cover the pan. Cook covered for 2 minutes. After 2 minutes remove the lid and check the doneness of sevai. If you think little milk is needed then add 2-3 tbsp first. Mix well.
4) Once sevai are well cooked, add sugar. Mix nicely. Cover and cooker over low heat for 2 minutes. When mixture dries add cardamom powder, saffron and fried cashew-pistachio slices. To make sheera more flavorful drizzle a spoonful ghee.
Let this sheera stand for a minute or two before serving.
Tips:
1) You may add water or 50% water and 50% milk instead of only milk.
2) Sevai should be well roasted.
3) Add sugar only after sevai are cooked well.
4) Do not cook longer after sugar is absorbed. This will make sevai hard.
