Kinu Sheera
A takeaway-style kinu sheera with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- 20 gm unsalted butter
- 1 tbspn granulated sugar
- 2 tbspn semolina
- 1 tspn runny honey
- 2 tbspn milk
- 2 tspn kewra water (see note 2)
- 1/8 tspn cardamom powder
- 30 - 50 gm tinned mandarin orange segments to taste (see note 1)
Method
- 1
Either use cardamom powder or de-seed sufficient cardamom pods and crush the seeds to a powder in a pestle and mortar.
- 2
Over a low heat, melt the butter in a pan, add the semolina and cook, stirring continuously, for about . (the mixture will darken and continuous mixing is needed to prevent burning)
- 3
Stir in 100 ml of boiling water, add the milk, cardamom powder, sugar and honey and cook, stirring regularly, for , adding more water as needed to maintain the desired consistency (traditionally this is quite dry but western tastes (including me) may prefer it similar to rice pudding).
- 4
Stir in the kewra water.
- 5
Remove from the heat and stir in the mandarin segments.
- 6
Can be served with a topping of yogurt, decorative 'sprinklies' (like 100's & 1000's) and a swirl of runny honey.