Kuttu Ka Sheera (Buckwheat Custard, Gluten-free)

This soothing sheera is based on my Atte Ka Sheera recipe. This is a gluten-free version and can be made refined sugar-free if you substitute the sugar with any refined sugar-free sweetener. It takes only a few minutes and handful of ingredients to prepare. This nutritious sheera can be enjoyed during Navratri or even when sudden dessert cravings hit.

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RECIPE

Kuttu Ka SHEERA

(Serves 2)

Ingredients

1 1/2 tbsp ghee (measured when congealed at room temperature)
3 level tbsp buckwheat flour (kuttu ka atta)
3 green cardamom pods, seeds removed and powdered
1 1/2 cups milk (use any milk of your choice)
Sugar or powdered jaggery to taste
1 tbsp raisins (optional)
1 tbsp cashew bits

Method

In a heavy based saucepan, melt the ghee over low medium-heat. Add the raisins and cashews and fry until golden. Drain and remove from the pan and set them aside for later.

Next. add the buckwheat flour into the saucepan and roast, whisking continuously to make sure it does not catch at the bottom or around the sides of the pan.

Once the flour starts to change color and turns aromatic, slowly stir in the milk. Whisk well to make sure there are no lumps. Turn the heat up to medium and continue whisking until the mixture starts to thicken. 

Stir in the ground cardamom and sugar to taste (if using jaggery, add it just before serving the sheera). Continue whisking for a few more minutes until the sheera reaches a thick custard-like consistency (it should be thick enough to evenly coat the back of a spoon).

Remove from heat, pour into two cups or bowls and garnish with the fried raisins and cashews. Enjoy the sheera warm.