In the midst of hysteria introduced on by uncertainty and despair, someway meals has all the time been my saviour. More pertinently consolation meals! From the gooey goodness of mac-n-cheese to a bowlful of Alphonso mango chunks enrobed with recent cream, I ensure that to dispel the funk by indulging in my favorite meals. But there’s one perennial consolation meals traditional that has seen me by all the things from examination stress, relationship points and sure, lately, the lockdown blues. I’m speaking concerning the nearly halwa-like breakfast and tea time deal with of sheera. Generally made with rava (sooji or semolina), pure ghee, milk and sugar-all jazzed up with a sprinkling of nuts, sheera is as common right here in Maharashtra as it’s in neighbouring Gujarat and even in far off Tamil Nadu, the place it’s known as kesari.
Now, as a lot as I like the unique rava sheera, I’ve all the time experimented with different grains and flours in its preparation. I’ve tried nachni (finger millet), bajra (pearl millet), quinoa and most efficiently, rajgira. Often dubbed the ‘Royal Grain’ right here in India, because of the components of its title the place ‘Raj’ means royal and ‘Gira’ means grain, and within the West, it’s recognized and cherished as amaranth – the newest superfood.
Rajgira is an historical grain that isn’t simply wealthy in protein (with practically double the quantity present in rice or corn), however additionally it is a powerful supply of magnesium, calcium and vitamin C. It additionally helps that rajgira is ideal for these with gluten sensitivity and intolerance. What’s extra, rajgira is excessive in phosphorus, a mineral that’s necessary for bone well being. It’s additionally wealthy in iron, which helps your physique produce blood.
In Maharashtra, a sheera made with rajgira comes underneath the ‘farali meals’ class. What this suggests is that folks eat sheera on Hindu vrat (fasting) days like Ekadashi, Shravan Somvar, Navratri, Shivratri, Janmashtami Ganesh Chaturthi as this grain is easy on the abdomen to digest. It additionally makes for the right offertory or naivedya dish to Gods and deities.
For my wholesome spin on rajgira sheera, I’ve used the extremely nutritious and naturally candy A2 milk and ghee that come from the particular breed of long-eared Gir cows. To make it even tastier and sure, wholesome, I’ve substituted processed white sugar with the earthy-tasting darkish colored palm jaggery. I’ve ended by garnishing the sheera with Omega 3-rich walnuts for crunch and texture.
Here’s to each well being and comfortable days all of us so desperately want and deserve!
Rajgira Sheera with Jaggery and Walnuts
Recipe by Raul Dias
- 1/2 cup rajgira flour
- 1/4 cup pure ghee
- 1 cup milk
- 1/4 cup darkish palm jaggery
- 1/4 cup chopped walnuts (plus 2-3 halved for garnish)
1. Heat ghee in a kadai and add rajgira flour, roasting effectively on gradual flame and stirring constantly to keep away from sticking.
2. Meanwhile, in a saucepan, add milk and jaggery. Mix effectively and produce to boil on gradual flame until the color will get a bit darkish and the combination releases aroma.
3. When the ghee begins to separate from the flour, add chopped walnuts.
4. Gradually add milk and jaggery answer, stirring constantly to keep away from lumps.
5. Once the flour absorbs all of the liquid, the sheera will go away the perimeters of the pan.
6. Cook till ghee separates.
7. Turn off the flame. Garnish with some walnut halves and serve heat.
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