Sheera is a Marathi word for Halwa. Sheera is a must to have dish during festivals in North India. It is a rich dessert that is prepared by cooking sooji and banana along with toasted nuts and ghee / clarified butter. Banana sheera can be prepared by using both milk or water.
I have infused coconut palm sugar instead of sugar, which gives more flavor and being a best natural sweetener. I have used Coconut Palm Sugar (mingles with A Quartet of Brown spices) from sprig, CLICK HERE for the product. Coconut Palm Sugar from sprig gives good flavor with beautiful color to the dish and delicious taste.
Payasam is a must in all tamil festival offerings and meals, may be a festival, family function. Usually I used to prepare a Tamil Vegetarian meals that I serve in Banana leaf for Tamil New Year, but this year thought of curating a special dish for Tamil New Year.
Here came the concept “Mukkani” in my mind, Mukkani means Tri-Fruit. In Tamil literature, Mukkani / Tri-Fruit refers to Mangoes, Jack fruit and Bananas. As these fruits are seasonal and available all together at this summer, thought of preparing a dessert with these fruits which resulted in my MUKKANI PAYASAM / TRI-FRUIT KHEER.
Mukkani Payasam is a rich, delicious, flavorful and heavenly dish that can be served as a dessert in meals or as an offering to God. Give a try, as these fruits will available only in this summer, don’t miss it…
Mukkani Payasam / Tri-Fruit Kheer
Mango – ½ no
Jack Fruit – 3 nos
Banana – 1 no (big)
Milk – ½ litre (full fat milk)
Raw rice – 2 tbsp
Cardamom powder – ¼ tsp
Sugar – 3 tbsp
Ghee / Clarified butter – 2 tbsp
Cashew nuts – 10 nos
Raisins – 5 nos
Making of Mukkani Payasam / Tri-Fruit Kheer –
Peel and roughly chop half the quantity of mango and banana, de-seed the jack fruit and grind these all together to a fine paste with a tbsp of milk.
Finely chop the leftover mangoes, banana and jack fruit (lengthwise) and keep it aside.
Grind the rice to a coarse powder and keep it aside.
Boil the milk in heavy bottomed vessel, add the cardamom powder once the milk got boiled.
Add the coarsely ground rice to the milk and let it boil.
Cook in low flame until the rice boils completely and milk reduces to half the quantity.
Meanwhile heat a tbsp of ghee/clarified butter in a small kadai, roast the cashew nuts and raisins until they turn golden brown in color.
Remove it to a bowl.
Pour the leftover ghee/clarified butter to the same kadai, roast the finely chopped fruits (banana, jack fruit and mangoes) until they turn golden brown.
Once the rice is boiled, add sugar followed by the roasted cashew nuts and raisins along with the ghee/clarified butter, give a stir and cook in low flame for 2 mins.
Turn of the flame, add the roasted fruits, give a stir.
Transfer it to a bowl.
Serve hot or bring it to room temperature, refrigerate and serve chilled. Garnish with roasted fruits before you serve.
Few months back we had a wonderful trip to Masinagudi, there came to know about the Bamboo rice, how it’s cultivated, harvested through a security uncle of our resort. Also he guided us where to purchase Bamboo Rice, that was freshly harvested in and around Masinagudi. I totally forgot about this rice, finally while cleaning kitchen, got to see this Bamboo rice and immediately planned to prepare a dish out of this Bamboo rice. It was during Navratri – Saraswathi Puja – so I prepared pongal.
It was yummy and delicious. Let me share the recipe…