Besan Ka Sheera
When your body feels too wretched to do much, but your soul still craves some nourishment. This North Indian home remedy may not be what the doctor ordered, but it’s something I turn to every time I’m feeling a little (or a lot) under the weather. That may well be because it’s also delicious. I’ve succumbed to my annual bout of flu and haven’t felt like eating much for the past two days. This soothing drink has offered some welcome respite to my painful, scratchy throat. It’s hard to describe in words the comfort it provides, you just have to try it. Omit the pepper & turmeric, cook it to a thicker, custard-like consistency and it doubles up as a gluten-free dessert.
This recipe was the WINNER of The Goya Journal’s Sick-Day Food Recipe Contest.
Recipe
Besan Ka Sheera
(Serves 1)
Ingredients
2 tsp melted ghee (or coconut oil to keep it vegan)
1 1/2 tbsp chickpea/Bengal gram flour (besan)
1/4 - 1/2 tsp ground cardamom (add less or more according to your preference)
Pinch of black pepper
Pinch of turmeric powder
Few saffron strands
1 tbsp almonds/pistachios, finely chopped (optional)
1 cup milk (use any non-dairy milk for vegan version)
Jaggery/sugar to taste
Method
In a pan, roast the besan in ghee over low heat, stirring constantly until it turns golden brown and gives out a nutty aroma.
Add the ground cardamom, black pepper, turmeric and saffron.
Add the nuts, if using. Roast for an additional 30 seconds, then slowly pour in the milk, whisking well to avoid lumps.
Turn the heat up to medium-high and using a whisk, stir the mixture continuously until it starts to boil.
Lower the flame and continue whisking until it thickens to a pouring, custard-like consistency.
Turn off the heat, add any sweetener of your choice to taste and stir well (I powdered and used some spiced jaggery from a local Mangalorean grocery store. It had a lovely hint of pepper and ginger).
Pour the sheera into a mug, garnish with some chopped nuts and sip while hot. Ideally, the sheera should be consumed immediately as it thickens upon cooling. You may have to dilute it with more milk (or some hot water) if you are consuming it later.
