POTATO SHIRA

                        

                   POTATO SHIRA

                                                         (Serves 3-4)

This dish is mostly prepared during fasting. It is an easy and quick dish to prepare. Grated potatoes are stirred fried in ghee then sweetened with sugar and flavored with cardamom powder and garnished with shredded almonds.

INGREDIENTS:

·      3 Medium Potatoes (Use Russet Potatoes, it is good for baking, frying, mashing and grating) OR 3 cups, boiled, peeled and grated (Grate through the larger hole of the grater, DO NOT MASH)

·      ¾ cup Ghee (Clarified Butter)

·      1 T Ghee to top on hot shira

·      2 T Golden Raisins

·      1 cup Milk, boiled

·      1 cup Sugar or as per taste

·      ½ tsp. Cardamom Powder

·      7-8 Almonds, shredded, divide in two portions

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LET’S COOK:

Boil potatoes in enough water until knife pierce through potatoes without any resistance.

Peel while it’s hot. (Careful not to burn fingers) or place boiled potato in glass bowl and cover top with plastic wrap/saran wrap/cling wrap and let potatoes to sweat then peel, it will be easy to peel.

Allow them to cool completely then grate through the big holes of the grater. DO NOT MASH POTATOES. (NOTE: It is easy to peel potatoes while they are hot but grate when its completely cool to avoid getting them sticky.)

Heat milk for 3 minutes in microwave oven or on stovetop until milk is hot.

While milk is getting hot, meanwhile heat ghee in heavy bottom non-stick pan on medium heat.

Once ghee is hot add golden raisins and stir-fry on medium heat until it plums little bit without scorching its skin to white.

Add grated potatoes and cook on medium heat for 4-5 minutes or until boiled potato taste goes away with stirring.

If potatoes are well cooked in ghee then shira will taste better.

Add boiled milk and continue cooking on medium heat until milk gets absorb completely with occasional stirring.

Once milk gets absorbed add sugar and continue cooking until sugar water absorbs, with occasional stirring.

Once sugar water gets absorb then add half portion of shredded almonds and cardamom powder and mix.

Switch off the heat and keep it covered for 3-4 minutes.

Transfer in a serving bowl and add one-tablespoon ghee on top to finish off and sprinkle remaining half portion of shredded almonds.

Shira tastes better when it’s served hot.

Serve hot Shira with Jeera Aloo, Rajgara Poori or Rajgara Bhakhri or Rajgara Paratha and Banana Raita on side during fasting.

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NOTE:

This shira can also be made from Sweet Potatoes (Shakkariya), but you will need less amount of sugar as sweet potatoes are very sweet in taste compare to potatoes and they add up lots of sweetness to shira.