Pomegranate Sheera.

Pomegranate Sheera.

Remove the outer skin of pomegranates and collect the seeds in a bowl. You should get about 5 cups of seeds. Put them in a blender add one cup of water and run the blender for about 2-3 minutes. Remove and strain the pulp to get thick pomegranate juice. 

In a thick bottomed Kadai heat 1/3 cup of ghee, when the ghee melts and becomes thin add one cup of Rava and fry for some time. This takes about 5-8 minutes. Keep stirring with a spatula so that the rava does not get burnt. You should get a nice aroma and the rawness of the rava should go. While stirring the rava keep 2-1/2 Cups of pomegranate juice to boil. When the rava is fried well, lower the heat and add the hot pomegranate juice into the kadai. Stir the mixture evenly so that no lumps are formed. The rava cooks fast so you should stir it really well quickly. 

Add in one cup of sugar (add more or less as per your taste but I always find that 1:1 ratio of rava and sugar gives good results for sheera). Stir the sugar till its starts melting. Keep mixing till the sheera leaves the sides of the kadai. The sheera is done. Add a pinch of cardamom powder (Optional) mix well and remove from heat.

Pour the mixture into a plate to which ghee has been applied all over. Spread evenly with the spatula and level the sheera nicely. Apply ghee to the back of a flat vati and level the top with the help of this. You will get it a nicely leveled sheera. Cool a bit. With a blunt knife put cuts on the sheera to make them into diamond shape (or any shape you desire). 

Once cooled you can gently remove the pieces by inserting the blunt knife and loosening it to remove it from the plate. Serve Sheera Hot or Cold.