Masala Chai and Sheera Sweets
from Geeta Inamdar
These two “sweet treat” recipes were generously shared with us by Geeta Inamdar, who has been coming to the ashram with her husband and children for years — her daughter is a graduate of the Sivananda Teacher Training Course!
Masala Chai (makes 2 cups)
1 cup water
1 cup milk
2 tsp Indian loose-leaf tea OR 2 bags of black tea
1 inch fresh ginger root
2 cardamom pods
1 cinnamon stick
sugar to taste
Grind ginger, cardamom seeds, and cloves to release flavors. Bring liquid to a boil. Reduce heat, stirring in tea, spice mixture, cinnamon stick, and sugar. Cover and simmer for 3 minutes. Strain through a fine-mesh sieve and serve. Enjoy!
Sheera (also known as Sooji Halwa)
1 cup cream of wheat
1/2 cup ghee
1/2 cup water + 1/2 cup milk
1/2 cup sugar
1/2 cup raisins
Roast the cream of wheat in ghee over low to medium heat until lightly toasted, about 5-7 minutes, making sure not to burn. You will get a nice aroma which means it is done.
While stirring continuously to avoid lumps from forming, slowly add the milk and water mixture a little at a time.
Blend in the sugar and raisins until the mixture reaches the consistency of porridge.
Pour into a flat dish and allow to cool.
Cut into diamond shapes. Sprinkle with crushed nuts (unsalted pistachios or slivered almonds) and serve.
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One thought on “Masala Chai and Sheera Sweets”
I made the Chai with evaporated milk, and also turned down to be great!
Next ill make is Sheera
Both of these recipes look so good. I can’t wait to try them. I love the idea of toasting the cream of wheat before cooking.