Go Back

Print Recipe Pin Recipe
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 3/4 cup fresh Mahuda flowers or 1/2 cup dried Mahuda flowers
  • 1/4 cup sooji
  • 1/4 cup whole wheat flour coarsely ground
  • 1/3 cup sugar (adjust according to taste)
  • 1.5 cups hot water I used the Mahuda cooking liquid water
  • 1/3 to 1/2 cup ghee melted
  • 1/4 teaspoon green cardamom powder
  • 1/4 cup cashew pieces and raisins I replaced raisins with dried Mahuda flowers.

Method
 

  1. Wash the Mahuda flowers with 2 to 3 water changes.
  2. In a saucepan put the wash and cleaned Mahuda flowers and add enough water to cover them. Cook the flowers till they become are soft to touch.
  3. Scoop the cooked Mahuda flowers and reserve the cooking liquid.
  4. Mince the flowers. Keep aside.
  5. Place a kadai on medium flame.
  6. Add ghee. After the ghee heats up, fry the cashew and raisins/mahuda flowers. Remove and set aside.
  7. Now to the same ghee, add both the flours.
  8. Over a very gentle flame, roast the flours until they turn light pink in colour and begin to emit a very pleasant aroma.
  9. Once the flours have roasted well, add the minced Mahuda flowers. Mix well and cook for 2-3 minutes.
  10. Now add the water, I had one cup of the Mahuda cooking liquid which I have used and balanced the rest with normal water.
  11. Blend it all to a homogenous mix, stir well as it thickens.
  12. Mix in the sugar and continue stirring and cooking till you see ghee being released on the sides.
  13. Keep the flame to minimum, cover and allow it to cook for few minutes. This is an important step.
  14. The sheero will turn crumbly.
  15. Sprinkle the cardamom powder, blend it well.
  16. Turn off the flame, garnish with the final flourish of fried cashews and raisins.
  17. Enjoy while it is still hot.

Notes

Coarsely milled whole wheat flour lends better texture to Sheero, if it is hard to source replace it with sooji. I have made the sheero with fresh Mahuda flowers, but this can be made using dried Mahuda flowers. The Sheero using dried Mahuda flowers will be few shades darker as they tend to become caramel coloured upon drying. The Mahuda flower cooking liquid will be sweet, so add the sugar accordingly.