Besan ka Sheera

Every change of season brings with it the onset of viral infections that are much more pronounced when fall turns to winter. That’s when warm drinks – green teas, turmeric milk, hot chai, lemon-ginger-honey- come really handy. One silky potion that can help too is the easy to make Besan ka Sheera.

Calm An Irritated Throat

Growing up in the desert state of Rajasthan in India where night-time temperatures often dip to freezing (on the celsius scale), a soothing night time drink was always welcome. Most often though the only time our mother made sheera was when we had a cough, an itchy throat or even a mild fever. She knew, as a science teacher, that this wasn’t a foolproof cure for an infection. But, it was soothing, warm and calming for an irritated throat.

As an adult, I often recall those desert nights when temperatures dip here in north America craving a warm cup of sheera, just to sleep better. Sheera in our home has always been made with ghee, gram flour (besan), milk and sugar.

In north India there are other variants. Some make a wetter version of the Rich Aata Halwa with a bit more water, so that one can scoop it spoonful at a time from a mug. This is called लेठी, or lae-thi in Punjabi. I am not entirely sure where that name comes from, but probably due to the texture and its ability to coat a sore throat. The key is that these same ingredients when cooked enough to dry out the water lead to a halwa. So, you could tweak any halwa to make a sheera. I like the besan version best.
Here’s our household recipe for besan ka sheera, a home remedy and warm drink for kids and, adults who like being kids 🙂

Total Preparation Time: 20 minutes

Inactive: 5 minutes, Active cooking: 15 minutes

Ingredients:

For two helpings you’ll need:

2 tbsp ghee,
2 tbsp besan,
1 green cardamom,
1 1/2 cup milk,
2 tbsp of sugar (adjust according to taste),
1 tsp of turmeric powder.
**Optional additions
1/4 cup of sliced nuts- almonds or cashews (or both!)
1/4 cup raisins (soaked in warm water)

Process:

Take a heavy bottom saucepan and put it on the stove on medium heat.
Now add ghee to it and let it melt. If you have molten ghee then use that and saute cardamom in it until you can smell its aroma.

I cooked a nut free sheera but, if you are using dry nuts such as almonds, cashews or both, then add them now. Saute and proceed to the next step.

Also now would be the time to soak raisin in warm water to add later. I do not add dry fruits or nuts, but for a dessert style post meal drink use what you like.

Next, measure besan and add to ghee. Cook until it is fragrant and starts changing color to a deeper mustard. Be careful not to overcook. Besan takes time to start cooking but once on its way it can burn easily too. Always maintain medium or low heat while cooking gram flour (besan).

When this pasty mix is bubbling add milk. Be careful, the mix of hot and cold liquid will result in some spluttering. Mix well until the sheera starts thickening.

Finally, add sugar and turmeric powder; stir well. Drain water from soaked raisins, if using, and add now. Turn off the heat and pour into cups to enjoy the soothing feel of this hot and creamy home remedy. Your throat will feel warm (duh) and calm as long as the effect lasts.

***This is not a medicine. I really hope you don’t need a doctor but persistent coughs could be serious.

If you are well and need something sweet – just make this dessert in a cup!

Updated Jan 4th, 2018.

Besan ka Sheera

2019-01-24 17:29:12

Serves 2

Prep Time

5 min

Cook Time

15 min

Prep Time

5 min

Cook Time

15 min

Ingredients

1. 2 tbsp ghee,
2. 2 tbsp besan,
3. 1 green cardamom,
4. 1 1/2 cup milk,
5. 2 tbsp of sugar (adjust according to taste),
6. 1 tsp of turmeric powder.
7. **Optional additions
8. 1/4 cup of sliced nuts- almonds or cashews (or both!)
9. 1/4 cup raisins (soaked in warm water)

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Instructions

1. Take a heavy bottom saucepan and put it on the stove on medium heat.
2. Now add ghee to it and let it melt.
3. Add nuts if using, saute and proceed to the next step.
4. Soak raisins in warm water to add later.
5. Next, measure besan and add to ghee.
6. Cook until it is fragrant and starts changing color to a deeper mustard.
7. When this pasty mix is bubbling add milk.
8. Mix well until the sheera starts thickening.
9. Finally, add sugar and turmeric powder; stir well.
10. Drain water from soaked raisins, if using, and add now.
11. Turn off the heat and pour into cups to enjoy the soothing feel of this hot and creamy home remedy.

Notes

1. Be careful not to overcook besan. It takes time to start cooking but once on its way it can burn easily too. Always maintain medium or low heat while cooking gram flour (besan).

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By Kanika Samra

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