However unlike my childhood days, I now avert from anything that is too sweet. I guess for most of the people this will be the perfect amount of sweetness but for me its a bit too much and same goes for my husband. It goes without saying that nothing compares to the deliciousness of the original recipe.
Having said that I still crave for this sweet delicacy every now and then. And yesterday I decided to give in to my cravings and that is when I remembered my mother in law telling me about how we can make sheera using jaggery. My mother in law visited us few months back and I remember how we were discussing about making sheera using jaggery but never ended up making it.
I know…. I knoww…….its not the original version… I wanted to eat a good bowlful of it without feeling guilty so thought why not give this healthy twist a try. Since I ran out of milk I used water instead. And it turned out to be yummmyyyy. Do try this dish when you want to opt for a healthier option. 😛 😛
1) Heat a non stick tawa or pan. Add the clarified butter/ghee. Once the ghee is hot roast the cashew nuts and raisins. Roast till the cashews turn brown and the raisins are plump. Remove them and keep them aside.
2) Roughly chop or mash the bananas and keep them aside.
3) In the same ghee add the semolina/rava and roast it on a slow flame for around 10 minutes till it gives out a nice aroma and turns light brown. This way the rava will be evenly cooked. Do not roast the rava on a medium or high flame else it will burn quickly and will remain raw. I have roasted the rava till it was light brown but you can roast it further till it turns a little deep brown color.
4) Meanwhile heat two cups of water in a saucepan. Once hot add the jaggery and let it melt on a low to medium flame.
5) Once the semolina/rava is nicely roasted and turns light brown in color add the mashed bananas and cardamom/elaichi powder and mix everything nicely.
6) Finally add the water with diluted jaggery through a seive (to remove any impurities from the jaggery) and the cashews and raisins. Mix thoroughly so that there are no lumps.
7) Mix and cook until the semolina absorbs all the water and starts leaving the sides of the pan.
Delicious banana sheera is ready. Serve warm. 🙂