SITAFAL SHEERA /SITAFAL HALWA/ CUSTARD APPLE HALWA (SITAFAL SAJJIGE) A KARNATAKA DELICACY / सीता फल हलवा
You might have relished halwa immensely over other sweets. This gooey fudge is very common in Indian homes which are prepared with sooji, atta, or sometimes with besan. The most popular ingredient to make halwa amongst them is sooji or semolina. In many states, especially in South India, a few other ingredients are added to make sooji halwa. These ingredients might be different fruits like banana, pineapple, apple, or custard apple. These fruits add fresh fruity flavors to the halwa to make it so delectable
Today I’m going to share the Custard Apple halwa or sheera or sajjige. Sajjige is a Kannada word that translates to sheera/sooji ka halwa/semolina Pudding. This custard apple halwa includes both milk and water along with sitafal pulp. This is prepared as a Satyanarayan Prasaada in Kannada homes. Though Sitafal or custard apple might not attract you for its odd looks this fruit must be categorized as the superfruit
This fruit is a powerhouse of essential nutrients like Iron, Magnesium, Phosphorus, Potassium, Zinc, vitamin C, and calcium. Interestingly, the potassium and magnesium present in custard apple helps in dilating the blood in the vessel, which further improves heart health, manages blood pressure, and prevents any blockage in the arteries. The presence of vitamin C and A makes it good for skin and hair health.
Prep time – 15 minutes (preparation includes separating the sitafal seeds from its pulp)
Cook time – 15 min
Course – Dessert/Breakfast
Cuisine – Karnataka
Type – Traditional Indian sweet
Author – Bharti Dhawan
INGREDIENTS REQUIRED FOR SITAFAL SHEERA
• Sooji /semolina – 1 cup
• Sitafal/Custard-apple – 1 large (fully ripe)
• Ghee/Clarified butter – 1/2 cup
• Sugar – 3/4 cup
• Milk – 1 cup
• Water – 1 cup
• Finally chopped mixed nuts – 2 tbsp
STEP BY STEP RECIPE TO MAKE SITAFAL SHEERA
1- Firstly, pinch out the bumpy skin of sitafal/custard apple to get the flesh
2- Press the flesh with a fork to separate the seeds from the flesh. Pick out all the seeds and mash the flesh with a fork to make it smoother
3- Now to start the cooking process, add ghee to a kadahi and allow to melt. Add sooji and roast/bhunow at low-medium flame
4- Bhunow sooji until you feel an earthy aroma(don’t brown it). This must be roasted till you get the light golden hue)
5- Add half of the nuts and roast them with sooji for a few seconds(keep half of the nuts for the individual bowls)
6- Add water and milk and stir. At the same time add sugar.
7- Stir continuously until halwa thickens
8- Add sitafal pulp and keep stirring until you see ghee on the sides of the kadahi
9- Drop some nuts into each bowl. Add the hot halwa into the individual bowls. In a few minutes, this will set. Upside down the bowl to transfer SHEERA onto the plate
10- Yummy SITAFAL SHEERA is ready to serve
YOU MIGHT ALSO LOVE A FEW MORE INDIAN DESSERTS WITH FRUITY FLAVOURS
CUSTARD APPLE KHEER/ SITAFAL KHEER
LYCHEE KI KHEER/LYCHIE-MAKHANA KHEER
GAJAR KA HALWA/ EASY CARROT HALWA
