Cranberry Sheera


• 1 cup semolina
• ½ cup sugar
• 200 ml cranberry juice
• 1 tbsp ghee
• 3 cloves
• 2 tsp dried cranberries
• ½ tsp cardamom powder

• Begin by making cranberry syrup; heat 150ml of the cranberry juice in a deep pot along with the sugar, and stir till the sugar crystals have completed dissolved. Chop the cranberries and add them to this syrup.
• Take the pot off the heat and leave aside for later.
• In another pan heat 2 teaspoons of ghee and fry the cloves. When the cloves begin to release an aroma, add in the semolina and keep stirring till the semolina begins to turn golden brown.
• At the point pour the cranberry syrup and the remaining 150ml cranberry juice into the roasted semolina and stir. Cover the pan with a lid and leave it to cook on a low heat for about 3 minutes. When all the syrup has been absorbed and the semolina becomes fluffy, take the pan off the heat.
• Transfer your hot cranberry sheera into a serving bowl and garnish with rose petals

Back To Recipes
Copyright © 2014 Chef Ranveer | Site Design By: Source One Interactive Media Pvt. Ltd.