Sweets · Mitharaan
Pistay Badami jo Sheero
Pistachio & almond pudding
A mitho (sweet), hot pudding (sheero) of coarsely ground almonds and pistachios roasted in ghee, cooked with milk and sugar until thick, and scented with tejana (tejano) and saffron. It is served piping hot, usually with roasted pappad, at breakfast, lunch or dinner.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Grind the almonds and pistachios coarsely, separately, in a grinder.
In a pan over a medium flame, melt the ghee. Add the ground almonds and pistachios and roast them on a low flame for a few minutes.
Pour in the milk and keep stirring continuously.
After a few minutes, add the sugar and keep stirring until the sugar melts and the mixture begins to thicken. Add the tejana and saffron and mix well.
Keep the pan on a simmer and stir the sheero on a low flame for a few more minutes.
Serve piping hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Can be eaten for breakfast, lunch or dinner; a roasted pappad is usually served with it.
Recipes mentioned here
Nutrition
EstimatedPer serving
290 kcal
- Protein
- 7 g
- Carbohydrate
- 26 g
- Fat
- 19 g
We estimate about 9 servings from the weight of the dish.
Whole recipe
2,600 kcal
- Protein
- 63 g
- Carbohydrate
- 231 g
- Fat
- 173 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Key points
Roast the nuts on a low flame for a few minutes. Add the milk first, and the sugar only after a few minutes. Once the sugar has melted and the mixture starts to thicken, simmer it on a low flame for a few more minutes.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos