With the pouring rains outside, I am taken back to Melmatta my mother’s ancestral home. Those days during the rains it was a tradition to make some snack for the evening. I remember doddamma or grandmother, had just begun growing pineapples in the back yard so pineapple or “Parangi hannu” was the novelty we had. Otherwise it had to be bought from Udupi which was the nearest town and good 21kms away. Various experiments happened including Parangi-saaru. Let’s not go to that space.
But there was one dish that I kind of liked, but given to the peer pressure from cousins I would not accept that I liked it was Parangi-Shira. In the first attempt doddamma, had made it like the sathyanarayana puja Prasad with milk. The milk curdled so that recipe went right out. In the second attempt she went for plain water that was more successful.
After a long time I have decided to pamper myself with Parangi-hannu shira. I’m sharing Doddamma’s proportions but feel free to tweak.
1 cup Kesari rava.
1 cup pineapple.
½ cup sugar
2 ½ cup water
Cashew, raisins, cardamom and Kesar.
- Soak the Kesar in a tablespoon of milk.
- Keep the water to boil when the water boils add sugar and pineapple.
- 2tbps of ghee in a wok, roast the cashew till brown and resins get plump. Take them out of the ghee and keep aside.
- In the same ghee roast rava till the aroma whiffs. Now add crushed cardamom and kesar.
- Immediately add the boiled water.
In traditional houses since the wok is thick iron the boiling water is poured the dish is shut and taken off the flame. The rava cooks to absorb the water as the wok retains heat. This prevents the shira from getting too dry.