Chocolate Topped Sheera With Walnut.

 Chocolate Topped Sheera With Walnut For Naivedyam .....

Chocolate topped sheera was made on a whim, as I wanted to do something different than the usual sheera as naivedyam. Afterall even God would like change in taste and looks. I always tend to do some changes to the otherwise simple recipes to just give it a lift in taste and looks. This is sheera made out of rava and sugar as base and I have just given it a topping of choclate by melting Morde chocolate compound available in slabs and spreading on top as a layer. I added some halved walnuts as toppings. WOW ….. the sheera did look different and taste awesome.

Heat ¾ th cup of ghee in a thick bottomed kadai. When it melts add in 250 gms of Bombay rava (not the very fine variety) and mix well, lower the heat to medium and fry till the rawness of rava goes off and you get a nice aroma. 

Meanwhile boil half a litre of water in the side burner. Also add 1 tsp of saffron in 2 tblsp of warm milk and leave aside, it will realease a nice orange colour. Keep this ready. Apply and spread melted ghee to a tray or plate on all sides and keep this ready. Put 150 gms of chocolate cut into pieces in a microwave glassware dish and keep this ready. 

When the rava has been fried well, say for at least 10-15 minutes, add in the saffron milk and mix well. If not using saffron you can add in a few drops of orange colour or leave out this step. But the yellow coloured sheera looks better with brown chocolate layer so I suggest you use the saffron or colour. Now add the boiling water and mix well. Keep the heat low, keep stirring to avoid the rava from forming into lumps. You should get an even texture. So keep mixing well. Once the rava is cooked and there is no water left, add in 200 – 250 gms of sugar and mix well. Adding of sugar depends on how sweet you like the sheera to be. 

When the sugar melts the rava mixture tends to thin out a bit. Add in a tsp of cardamom powder and mix well. Keep sitrring till it thickens. It hardly takes more than 5-7 minutes. Remove and gently pour it into the greased tray. Spread the sheera evenly with the spatula to get an flat levelled sheera. You can pat it to level with the back of a glass to which ghee is applied at the bottom. 

 

Put the glass bowl in which the chocolate pieces are put in microwave and run for 2 minutes. Remove and mix well with a spoon. See that there are no lumps. Pour this over the sheera spread evenly with the back of a spoon. Do not press do it gently. If not using microwave just keep the glass bowl in which you have put the chocolate pieces over another vessel of boiling water and melt it by stirring continuously. 

Press in walnut half's at equal distance so that you can cut into squares with walnut as center. Let cool. Once it is cool, make impressions on it with the blunt knife. Put the tray in fridge for it to set completely. Remove after an hour and make the marking insertions complete, so that you can remove the squares without spoiling the shape. Keep the sheera in fridge and serve cold as and when required.