Jaggery sheera /godda sheera/ Bombay rava Kesari is a delicious dessert which we make on festival days and can be prepared easily.
Tips:
When you add hot milk to the rava stir continuously to avoid forming of lumps.
If you don't like milk then you can add same amount of hot water.
In this recipe both milk and ghee balances the heat produced by jaggery and rava. However you can skip either milk or the ghee we add at the end.
Solid ghee we add at the end is equal to 2 tbsp of melted ghee.
Colour of the sheera depends upon the colour of the jaggery you use.
Негізгі бет Jaggery sheera/ godda sheera/ jaggery kesaribat, a GSB konkani recipe
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