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Banana sheera, kala chana sbji
Preparation Time : 15
Cook Time : 25
Total Time : 40
☆ For banana sheera:- 1 cup Roasted semolina
1/4 tsp cardamom powder
1/2 cup sugar
6-7 basil leaves
10-12 rose petals
5-6 tbsp Clarified butter
1 cup milk
5-6 saffron strands
2-3 tbsp chopped dry fruits
☆kala chana sabji:- 2 cup boiled kala chana
1/2 tsp turmeric powder
1 tsp kashmiri red chilli powder
1/2 tsp white salt or as needed
1/2 tsp black salt or as needed
1 tsp coriander powder
1/2 tsp cumin seeds
1 pinch asafoetida
1/2 tsp garam masala
1/2 tsp dry mango powder
2 tbsp desiccated coconut
4-5 tbsp oil
☆ For banana sheera:- Heat 4-5 tbsp ghee in a pan add chopped banana and dry fruits. Fry for 2 minutes on medium flame.
when banana starts melting. Add roasted semolina and mix well. Cook it for 3-4 minutes.
Add milk and give it a nice stir. Note= You can add 1:1 of water and milk if you want or you can add only water or milk too.
Add saffron strands, sugar and cardamom powder. mix it properly. Add 1-2 tbsp more ghee.
lower the flame. Cover it and let it cook for 2 more minutes. switch off the flame add basil leaves and rose petals. Note= Don't chop basil leaves.
Transfer the sheera in a bowl and garnish with some basil leaves, rose petals and chopped dry fruits. Serve immediately. Enjoy 😊
☆ For kala chana sabji:- In a pan or kadai heat oil on medium flame. Add cumin seeds and asafoetida. Let cumin seed splutter.
Add turmeric powder, red chilli powder, coriander powder, dry mango powder, white salt and black salt. Mix well. Saute for few seconds. Don't burn the masalas.
Add boiled kala chanas fry for 2-3 minutes. Note= Add 2 tsp water if it is dry.
Add garam masala and desiccated coconut. Mix well.
switch off the flame. Garnish with desiccated coconut. Serve immediately with Poori or chapati. Enjoy. 😊
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