Guava and Ginger Sheera (pudding)

If you love the taste of guavas, this pudding/halwa is for you. Made with
roasted semolina, ghee, sugar, water and flavoured with fresh guava and
ginger. It is a simple South Indian dessert with a tropical slant akin to mango,
pineapple and banana sheera. The warming spice of ginger cuts through the
richness of the sheera to create a beautifully balanced dish! Eat it
immediately as a breakfast, tea-time snack or dessert. Also delicious chilled
until set and served!

Servings: 5

Author:

Prep Time
25 minutes

Cook Time
30 minutes

Cooling time (optional)
2 hours

Total Time
2 hours, 55 minutes

Course:

Dessert

Cuisine:

Keywords:

tropical sweets semolina Puddings Guava Sheera

Instructions

1 Brush the base of a medium size flat plate with melted ghee and set aside. You
may use small loaf tins, if you have handy.
2 Wash guavas well, halve and scoop the seeds completely. Do not peel. Chop them
roughly. Add to a blender or similar appliance and then add ½ cup water. Add
ginger marmalade (see NOTE 2) and puree. Set aside.
3 Add about 3 tbsp. of the melted ghee (reserving the rest for use in Step 5) to a
medium non-stick frying pan and place on low heat (see NOTE 1). When it is
shimmering, add semolina and roast for 4 minutes, stirring regularly to avoid
browning. Remove from heat. Continue to stir for another 1 minute. Remove
immediately to a bowl or else it will continue to roast in the residual heat.
4 Combine water and salt in a medium deep non-stick saucepan with a lid. Place on
medium heat and bring to a rolling boil. Lower the heat to a minimum and
incorporate the guava and ginger puree to start the infusion. Whisk well until
free of lumps and leave for 3 minutes to simmer.
5 Add the roasted semolina in a steady stream with one hand and with the other
hand, whisk briskly in order to avoid the liquid forming lumps. With heat on
low, keep whisking as the semolina will continue to cook. Pop the lid on and
cook for 2 minutes (set a timer, if you like). Add the reserved ghee, sugar,
yellow food colouring and stir to combine. The semolina will have formed a mass
and will begin to separate from the sides of the saucepan. Stir in 2 tbsp.
flaked almonds and ginger powder.
6 Pour on to the prepared plate and flatten with the back of a wooden spoon (see
NOTE 3). I like to grease a square piece of foil with a little ghee and flatten
the top and all around to give a neat appearance. Set aside for 2 hours minimum.
7 Cut into shapes, garnish with reserved flaked almonds and the reserved ginger
marmalade (see NOTE 4). Serve warm or cold.
8 Variation: In Step 4, add 100g of grated guava to the simmering water, in place
of guava and ginger puree (adds one layer of flavouring).

Then, in Step 5, incorporate the guava and ginger puree along with ghee, sugar,
yellow food colouring and 1 level tablespoon (10g) of fresh ginger, finely
chopped, in place of ginger powder (adds second layer of flavouring).

The rest of the recipe remains unchanged.

Guava and Ginger Sheera (pudding)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook