About Homemade Jaggery Sheera: A kickass substitute for a dairy-free (well, almost, if you excuse ‘ghee’ and use oil instead) dessert, semolina with jaggery is a good combination to incorporate in diet. Jaggery is a natural sweetener that is rich in iron content and antioxidants such as zinc and selenium and helps to avoid flu and other infections. This dessert is ubiquitous in every Punjabi meal, from a party plate to a pooja ka prasad plate. Dig into its soft and warm comfort!
Prep Time: 10 min
Cooking Time: 15 min
1. Start by heating a pan and adding the ghee into it. Roast the semolina in this until it becomes light brown in colour and releases a nutty aroma. Stir it frequently to brown it evenly and avoid accidental burning.
2. In another pan, mix water and the crushed jaggery and bring it to a boil. We have broken down the jaggery so that it can melt without much resistance and we can avoid lump formation.
3. Once it is melted and the browned semolina is also ready, gradually pour the liquid in the latter and whisk carefully so that semolina does not clump together. Once the mixture is smooth, add cardamom and nutmeg powder to it and let it cook on slow flame.
4. Taste to check if it has cooked properly and then turn off the heat. Serve it with some crushed almonds and a tulsi leaf for that devotional ‘pooja’ feel!