Chiku Sheera | Sapodilla-Semolina Pudding
The Chiku Sheera is a chiku based variant of the Sheera. Pureed chiku, roasted semolina and ghee combine together to form this delectable breakfast dessert/ snack. Being in Germany, it is a luxury to get to savour some of the fruits we get to savour in abundance back home. The Chiku / Sapodilla is one of these fruits. It is a delight splitting the coarse brown skinned oval fruit and digging into the malt flavoured flesh. During my recent visits to one of the Indian stores in Munich, I found a bunch of this fleshy fruit. Bought a few of them and devoured them, but saved a few to try my hand at making this dish.
How to make Chiku Sheera
The process of making this chikku sheera is similar to the Mango Sheera. To begin with, puree some Chikus & mix them in a tbsp of milk, along with salt and cardamom powder, and keep aside to infuse. Heat some ghee in a pan and fry the cashewnuts and almonds till they turn golden. Add raisins and as soon as they puff up, empty the pan onto a plate and set aside. In the same pan, heat some more ghee on medium flame. Add semolina and toast it until it acquires a golden tinge. Follow this with some sugar and mix well until the sugar begins to melt a bit.
Add the infused Chiku puree mix that we had set aside earlier. Mix it well until the semolina is well coated. Add the milk, stirring continuously to avoid the formation of any lumps. Once the mixture thickens, add the roasted dry fruits and mix well and take it off the flame. Spoon the Chiku Sheera onto a serving plate and garnish with sliced Chiku. Done!
Chiku Sheera
Ingredients
- 1 tbsp Cashewnuts chopped
- 1 tbsp Almonds chopped
- 1 tbsp Raisins
- ⅓ cup Ghee divided
- ¼ cup Pureed Chiku about 2 Chikus
- ¼ tsp Cardamom powder
- ¼ cup Brown sugar see notes
- ¾ cup Milk, warm divided
- ½ cup Semolina (roasted)
- 1 tbsp Chiku, sliced – for garnishing (optional)
- Salt a pinch
Instructions
- Mix the pureed Chiku in a tbsp of milk, salt and cardamom powder, and keep aside to infuse
- Heat a tbsp of ghee in a pan and fry the cashewnuts and almonds till they turn golden
- Add the raisins and as soon as they puff up, empty the pan onto a plate and set aside
- In the same pan, heat the remaining ghee on medium flame
- Add the semolina and toast it until it acquires a golden tinge
- Add the sugar and mix well until the sugar begins to melt a bit
- Add the infused Chiku puree mix that we had set aside earlier
- Mix well until the semolina is well coated
- Add the milk, stirring continuously to avoid the formation of any lumps
- Once the mixture thickens, add the roasted dry fruits and mix well and take it off the flame
- Spoon the Chiku Sheera onto a serving plate and garnish with sliced Chiku
- Serve hot!
Notes
- You can substitute the brown sugar with jaggery and even alter the proportions to suit your taste preference.
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Loved the Chiku Sheera? Here are some more Sheera Recipes :
