How to make Sheera Poli -
Sheera stuff paratha
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : semoina , Pure ghee (देसी घी)
Cuisine : Maharashtrian
Course : Desserts
You can also find more Desserts recipes like Bottle Gourd Pancakes with Rabdi Akkaravadisal Frozen Fruit Candies Fruit Yogurt Fool
Sheera Poli Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 1.30-2 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Sheera Poli Recipe
semoina 1/2 cup
Pure ghee
Pure ghee 1/2 cup
Jaggery (gur) grated 1/2 cup
Sugar 2 tablespoons
Green cardamom powder 1 teaspoon
Saffron (kesar) dissolved in 1 tbsp of milk a few strands
Whole wheat flour (atta) 1 cup
Refined flour (maida) 1 cup + 4 tablespoons
Oil 1/2 cup
Salt a pinch
Rice flour 4 tablespoons
Method
Step 1
Heat ghee in a pan, add semolina and roast lightly on slow heat. Heat grated jaggery and sugar along with one cup of water. When it comes to a boil, lower the heat and simmer. Once the jaggery is dissolved take it off the heat and strain the liquid. Add this liquid to the semolina and ghee mixture. Cook, stirring continuously. Add green cardamom powder and dissolved saffron. Cook till the semolina is cooked and forms a thick sheera.
Step 2
Allow the sheera to cool completely. Mix whole-wheat flour, one cup of refined flour along with two tablespoons of oil and a pinch of salt. Add sufficient quantity of water and knead to very soft dough. Rest the dough, covered with muslin cloth, for two hours.
Step 3
After two hours add the remaining oil to the dough and knead to very loose dough. Rest it again for half an hour. Meanwhile divide the sheera into eight equal portions. Then divide the dough also into eight equal portions.
Step 4
Mix rice flour and four tablespoons of refined flour and set aside on a plate. Roll a portion of wheat dough, place a sheera portion in the centre and gather the edges to make a round ball. Further roll into a chapatti. Dust with rice flour and refined flour mixture and roll again. Heat a tava on medium heat. Roast the stuffed chapatti on slow heat on both sides. Similarly use the remaining sheera and the dough to make more chapattis.
Step 5
Once the chapattis are done, smear with remaining pure ghee and serve.
Nutrition Info
Calories : 2993 Kcal
Carbohydrates : 312.5 gm
Protein : 33.2 gm
Fat : 178.9 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
