Before reviewing Sira des Indes, I figured I should try the dessert it was inspired by. So I searched for a few recipes online and found this one. I think now I can see the connection, as well as the choice of banana, cardamom and indolic notes combined in the perfume. Bananas cooked in milk and semolina and spiced with cardamom has a flavour that is like no other - rich, warm, full bodied, exotic. The saffron garnish though is what adds the extra floral/medicinal/indolic/animalic touch. Now I can smell the connection... Plus it was a fabulous way to start the day - with a rich and fruity semolina dessert!
Banana Sheera Recipe*
1 cup Semoline (Cream of Wheat)
¾ Cup Golden Sugar
½ Cup Ghee or melted unsalted butter
1-1/4 Cup Milk, warmed
2 Bananas, mashed
½-1 tsp freshly rushed green cardamom
Salt to taste
1 handful of raisings, soaked for 10 mintues in boiling water (or soaked in room temperature for 2 hours)
2-3 Tbsp. Sliced almonds or cashews (keep some for garnishing)
Pinch of Saffron for garnish
1. Melt the ghee in a small sauce pan, heat for about 5minutes
2. Add the semolina and fry until golden brown and fragrant
3. Add sliced nuts
4. Add 1 cup of warm milk (keep the rest for the mashed bananas)
5. Stir to avoid chunks from forming in the semolina.
6. Once the pudding becomes thicker, add the sugar and
7. Mash the bananas and mix with the remaining warm milk
8. Pour banans and milk to the pudding.
9. Drain the raisins and add them to the pudding.
9. Let cook for about 6-8 minutes over medium heat.
9. Serve hot in small dessert bowls, and garnish with saffron, crushed cardamom and sliced nuts.
*Adopted from Chimbori.com