|Diwali Diya(lamp) lit early in the morning before sunrise|
Later, while rummaging around the garage fridge, I found the last box of Sri Krishna Sweets(India) Mysore pak hidden away, they stay good for at least a year refrigerated.. Savories, we had some from the Indian store, last weekend we bought some Anand jackfruit chips and Swad corn chewda, added some Swad boondi to it to make it mixture, a south-indian must have for Diwali.
|Diwali breakfast - Idli, chutney, |
jackfruit chips, chewda,
Rasgolla, and Mysore pak
As evening came the rasgolla's were almost gone but more than 1/2 a can of the sugar syrup remained, reluctant to dump it in the sink, I have refrigerated it in the past and then thrown it away after a week. This time I was determined to try something and what better reason than it's Diwali today! Looked up for recipes online, but wasn't successful finding any. Have always loved my sister's Satyanarayan puja sheera made with milk. so thought why not.
|Diwali Naivedhya (or Naivedyam) of sweets and savories|
Ghee made, drained the liquid ghee into a steel vessel before it hardened and allowed the darkened impurities to stay at the bottom, my older daughter and husband love to eat the left overs, so nothing wasted.
Here goes the recipe for Sheera Cake(cake, as in cut into diamond shape). Didn't take many pictures while making the improvised recipe based on watching sis make it over the years. I can safely say it was a super hit at our house, it all gone by the next morning.
Sheera Cake with Haldiram's left over sugar syrup
|From Left, Greetings, Rava(Soji), Sugar syrup, ghee remnants, milk, sheera being stirred, cashew, |
Indian golden raisins(kismis) and Sheera Cake cut and ready to serve
- 1 and 1/2 cups of milk
- 1 and 1/2 cups of water
- 1 and 1/2 cups of the leftover rasgolla sugar syrup (strained)
- 1 cup sooji/rava/cream of wheat(we shall call it rava)
- 1/2 to 3/4 cup ghee(there will be some leftover)
- 1 handful cashews
- 1 handful raisins
(can add more or less of both)
To color and flavor
- a few(7-8) strands of saffron
- 4-6 cardamom (elaichi) peeled and powdered
- Take 1 tbsp of ghee in a small pan, when hot, add the cashew and stir for a couple of minutes. then add raisins and stir until the raisins are puffed up and the cashews is a golden brown, remove from pan and keep aside
- Using the same kadai. I wiped it clean with a paper towel, add the rava and stir in 1/2 tbsp ghee. Stir slowly until it starts to brown takes ~4-5 minutes on low to medium flame. Remove from pan and keep aside(if left in the pan it will continue to cook and brown).
- In a larger kadai, you need the extra space for stirring so it does not spill over add the milk and water and a few strands of saffron(kesar), once it starts to get hot, lower the heat and add the strained sugar syrup and stir in well. Allow it come to a slow boil increase to medium heat. ~2-3 minutes.
- Reduce the heat to a minimum and add the roasted rava slowly with one hand while stirring with the other, so it does not form lumps.
- Add 2-3 tbsp of ghee and keep stirring until it starts to thicken(~2-3 minutes) still on low heat.
- Stir in the roasted cashews and raisins from step 1. You could add them in at the end, if you like the crunch, or over the top just before cutting into slices, I prefer it cooked in as it spreads out evenly.
- Increase the heat to medium low and add 2-3 more tbsp of ghee, continue stirring it will harden as the water gets absorbed.
- Test if the rava is fully cooked. If you feel its too grainy and dry, then add 2-3 tbsp of water or milk and continue stirring. It should not burn or brown.
- Once its done it will leave the sides of the pan easily and the ghee starts to glisten and ooze out, the cooking time is ~12-15 minutes after adding the rava.
- The more ghee you add the more ghee will ooze out when done. 1/2 a cup of ghee is plenty.
- Add elaichi powder and stir well.
- You don't need to grease the plate. I like to transfer it to a glass Pyrex and then cut into diamond shape.. Easier to serve and eat..
- Using the back of a spoon or a knife to make 3/4" wide cuts going in one direction and then a 3/4 or 1" going diagonal to the first, to make diamond shapes.
- You can make it look fancy; brush ghee across the top, or sprinkle edible glitter or spread silver foil or press in a sliver of almond or a raisin. You could also roll it into balls and place in a small cupcake wrapper if you want to serve to guests.
- Let it cool before covering with a lid. We had missing corners before it had cooled. So I know it was a hit.
Hope you enjoyed making my dysfunctional style of cooking sooji/rava sheera, kesari, halwa whatever it may be called across India; a tried and tested recipe in most homes. Mom's 'sunset yellow' food colored rava kesari was never one of my favorite sweets, so never bothered to make it. Now I'm pretty sure each time we open a Haldiram's rasgolla dabba there will be a request for this Sheera cake!
Tip: Additional milk or water may be needed as it depends on how much liquid is absorbed by the rava to cook. I used milk and needed 1/2 cup more which I added a few spoonful's at a time as needed before it was done.