Blueberry Sheera | Blueberry-Semolina Pudding
Staring at the box of blueberries lying on my kitchen counter, I was looking for making something new from them. Explored a few options and wondered if I should make a blueberry based pudding but then that would be quite generic. But then I asked myself, how about a desi style pudding? The one dish that ticks the box for a desi style pudding is our very own semolina pudding, a.k.a Sheera. Hence, was born the idea for a Blueberry Sheera – a deep dark, sweetly-acidic treat right in time for Halloween. Let’s see how to make this One Plate Please Original!
How to make Blueberry Sheera
Well, making this dish is similar to the regular Sheera, with the addition of blueberry syrup. You can always make the syrup beforehand and refrigerate it. But this time, I made it fresh and planned the recipe to incorporate the preparation of the syrup in it. You can make the entire recipe in one pan, reducing the clutter on the kitchen counter.
To begin with, heat some ghee and roast a few cashew nuts, followed by raisins. Take them out to a plate and set aside. To the same pan, add some more ghee and roast the semolina till it takes on some colour and turns aromatic. Transfer to a plate and set aside. Add the blueberries to the pan and cook them on medium-low heat. When they start releasing their juices and are fully disintegrated, add the sugar and mix well and cook until the sugar dissolves. Add the water, mix well and bring to a rolling boil.
When the syrup is boiling, add the roasted semolina to it, little by little, stirring constantly to avoid the formation of any lumps. Add the remaining ghee and mix well and cook for couple more minutes till well combined. Add the roasted cashew nuts and raisins and mix well. Take it off the flame and divide into serving bowls. Garnish with the edible flowers. Done!
The addition of the sticky blueberry syrup gives the sheera a gooey halwa like texture and it tastes and feels a bit like a slightly acidic banana halwa – another favourite of mine! Do give it a try. I’m sure you are gonna love this Halloween special Sheera. Do let me know your thoughts about it in the comments section at the bottom of the page.
Blueberry Sheera
Ingredients
- ⅓ cup Ghee, divided
- 1 tbsp Cashew nuts, chopped
- 1 tbsp Raisins
- ½ cup Semolina, roasted
- ½ cup Blueberries (fresh/ frozen)
- ⅓ cup Sugar (substitute with brown sugar/ jaggery)
- 1 cup Water, freshly boiled
- 1 pinch Edible flowers (for garnishing)
Instructions
Roasting the dry-fruits:
- In a frying pan, heat 1 tbsp of the Ghee and roast the cashewnuts till they brown
- Just before removing the cashewnuts, add raisins to the same pan and roast for a few seconds till they puff up
- Transfer the roasted cashew nuts and raisins to a plate and keep them aside
Roasting the Semolina:
- In the same pan, add half of the remaining ghee and roast the semolina till it takes a brownish tinge and turns aromatic
- Transfer the roasted semolina to a plate and keep aside
Making the Blueberry Syrup:
- In the same pan, heat the blueberries over medium low heat.
- When they start releasing their juices and are fully disintegrated, add the sugar and mix well and cook until the sugar dissolves
- Add the water, mix well and bring to a rolling boil
Making the Blueberry Sheera
- When the syrup is boiling, add the roasted semolina to it, little by little, stirring constantly to avoid the formation of any lumps.
- Add the remaining ghee and mix well and cook for couple more minutes till well combined
- Add the roasted cashewnuts and raisins and mix well
- Take it off the flame and divide into serving bowls. Garnish with the edible flowers
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