Till very recently Sheera for me was always to be enjoyed in its pure form or as Rava Kesari. Then I made Pineapple Sheera. This was followed by Mango Sheera and I was hooked. I am exploring classic flavours that can be incorporated into Sheera and made this Apple Cinnamon Sheera because I love Apple Pie.
I made this Sheera by first steeping the Cinnamon in warm water for about 1 hour and then using this flavoured water. This helped me get the subtle flavour of the spice without it being overpowering. Also, I cut the Apple into small pieces instead of pureeing it. The result was small bits of stewed apple spread through the Apple Cinnamon Sheera.
The result was an aromatic Sheera that was quite a hit with my family. 🙂
How to Make Apple Cinnamon Sheera
Apple Cinnamon Sheera
I made this aromatic Apple Cinnamon Sheera (Halwa) for Shravan Shukravar and it was quite a hit with family and friends. Familiar yet new.
CupRavaSuji, or Semolina - 2/3
CupFinely Chopped Apple - 1/2
CupSugar - 2/3
PieceCinnamon - 2"
Cashews - 6
tbspGhee - 3
CupsWater - 2.5
To Steep the Cinnamon
Bring 2 cups of water to a boil.
Drop the 2" piece of cinnamon into the water.
Simmer for 2 minutes.
Cover and set aside for 1 hour.
Remove the cinnamon pieces.
To Make the Apple Cinnamon Sheera
In a heavy bottomed vessel, over medium flame, heat 2 tbsp of ghee.
Split the cashews and add to the ghee.
Fry till they start to change colour.
Add the rava and stir-fry till it starts to change colour.
Now add the apple pieces and stir-fry for 5 to 7 minutes till the pieces start to soften.
Add the sugar and mix well.
Turn the heat to low.
Slowly add the cinnamon water while stirring continuously to avoid lumps.
Turn up the heat to a medium flame.
Let the Apple Cinnamon Sheera cook till the water is absorbed. Mix at regular intervals..
Devi Navratri is a time of celebration in the south and I cannot wait for it to begin. I had waxed eloquent about my love for these 9 days in last year’s post on Sengala Guggillu or Bengal Gram Sundal, so I won’t bore you again. 😀
Varalakshmi Vratam is on August 4, 2017. This is the Friday before Sravan Poornima.
An easy way to remember is the Friday before Raksha Bandhan. 🙂
This is a Pooja performed by married women in Andhra Pradesh, Karnataka, and Tamil Nadu pray for the well-being of their families and performing Varalakshmi Vratam is said to be equivalent to worshiping Ashtalakshmi. As with all Indian festivals, food plays a very big role.
Here is a collection of Varalakshmi Vratam Naivedyam recipes.
Senagala Guggillu – Sengalu or Bengal Gram is an must-have for Varalakshmi Pooja in our home. I soak it overnight and offer just the soaked senagalu as naivedyam. However, you can also make Sundal or Guggillu with it.
Chickpea Sundal – While we don’t make this for Varalaskhmi Vratam, I have seen this sundal used in many homes. Some prefer it because chickpeas are much lighter on the stomach and easier to eat than senagalu.
Poornam Boorelu – A delicious deep-fried sweet made with husked bengal gram or chana dal. My personal favourite.
Bobbattu, Obattu, Puran Poli, Holige – Every region of India has some variation of this marvellous dish in its repertoire. Since the Poornam remains the same for Boorelu and Bobbattu, you will find me making both.