Bhuney Beasan Ka Sheera

Bhuney Beasan Ka Sheera

Bhuney Beasan Ka Sheera

“I have such a vivid memory of my childhood when my granny would pass around cups of fragrant ‘besan ka sheera’ on cold winter evenings. We would nurse the cups within our frozen fingers and sip the hot Sheera, simultaneously warming our hands on the cup. The besan was slow roasted in ‘desi ghee’ and infused with crushed ‘elaichi’. Patient roasting with Verka Ghee replicates the old world flavour to create this divine dish. ‘Sheera’ helps to ward off coughs and colds but you will be only too happy to have it anyway!”

Bhuney Besan ka Sheera Ingredients:

  • 4 tbsp besan
  • 31⁄2-4 tbsp Verka Ghee
  • 4 green ‘elaichis’ (or 2 black elaichis)
  • 3⁄4 cup sugar grains
  • 4 tbsp crushed almonds

 

Method:

  • Heat Verka Ghee in a heavy pan. Split open the elaichi pods and crush the seeds.
  • Tip the ‘besan’ into it and roast thoroughly till fragrant and dark. Don’t rush this process on a high heat, or else the besan will burn.
  • Add the elaichi and about a cupful of water, turn up the heat and cook while stirring continuously. Make sure there are no lump formation.
  • When the mixture bubbles and thickens, add sugar, lower the heat and cook till the grains dissolve completely.
  • Taste and adjust sugar. If the Sheera is too thick, mix in some boiling water.
  • Ladle into cups or small bowls, then garnish with crushed almonds before serving.

 

Note: Don’t attempt making Sheera with refined oil! Verka Ghee is the soul and the core element of this dish! Mixing ‘atta’ and ‘sooji’ into the ‘besan’ results in a great texture and flavour. The total quantity of dry powders must remain the same. You can also cook the sugar and water to make a syrup, then add it to the roasted besan.