Read on and find out about the other delicious uses of sweet, tangy and sticky with umami flavoured Spicy Tomato Jam.
We not a religious!! In fact I do not fast or go to the temple or even follow the religious calendar of different festivals. Many a times I forget that for a particular festival I have to make a something. So last minute I try to make something just to keep the girls informed that this is done thing.
Similarly on Mahashivratri the only thing I knew was Bai is not coming. I have to make the chapattis (something I hate) and I happened to ring my SIL Smita. Smita had the entire day planned what she would be cooking etc. She happened to mention Shingade chya Pith cha Shira! Shingade is Water Chestnuts!
Well a foodie does need a new name in food does she not?
Even as she was telling me I knew that this will be my entry for the Blogging Marathon, what better than the month long Marathon, in the “traditional theme”. So one of the dishes that I was planning got promptly dropped and Shingade chya Pith cha Shira was installed in place.
Well before we start let’s go through the usual noises (for no one is going to bother about it but statutory warning have to be in place) about this being a rich shira, the amount of ghee and milk is mind-boggling. The shira is a milk guzzler! Add milk to the Shingade chya Pith cha Shira and it’s like adding water to sand all gone…! But it’s delicious! Try it!
- 200 grms shigade che pith
- ¾ cup + 1 tblspn ghee
- 700 ml full cream milk + ½ cup
- 2 cups sugar
- Cashew nuts a handful
- 8 cardamon, powdered
- Melt the ghee in a heavy-bottomed kadhai/wok, fry the cashew nuts till they are brownish. Drain and set aside.
- Add the shingade che pith in the ghee and stir fry till you get a nice aroma. Please remember that the amount of ghee must be a bit more than what you use for rava shira. The flour has to be stirred continuously. Add the 1tblspn of ghee only if you feel its need.
- Once the flour is done switch off the gas. Add the warm milk and stir well. Get rid of all the lumps that may have formed.
- Transfer the kadhai/wok to the gas, on low flame cook the mixture. Stir regularly. Till the mixture starts bubbling at the sides it comes together and changes colour.
- Add the sugar and mix well.
- Cook covered for about 5 minutes.
- Mix the cashew nuts and the cardamom stir. At this point I added ½ cup of milk and covered it. Let it stand covered. 2 minutes later all the milk had been absorbed and a wonderful aroma filled the kitchen.