My second year of law school, I told my mom I wanted to learn everything she knew how to make. I would measure the ingredients and take pictures and write out careful directions. With that same approach, I also planned to learn everything my aunts knew how to make. My brilliant idea was to create a cookbook to gift to my sisters and cousins at Christmas that year.
That was 2008 and the first time I failed on the life bucket list item of learning to cook like my mom. My progress on this goal smells bad. As you can tell.
Part of the problem is that I’m unsure if the food that I grew up on is the right food for keeping my body happy and healthy. Both of my parents have diabetes, so I’m skeptical. Enshrining these recipes I don’t see myself using very often doesn’t excite me.
And I don’t like to cook.
That’s my excuse for not posting a recipe in like a year.
Today’s dish is probably my mother’s signature dish. This is the one she would challenge Bobby Flay to in a throwdown. Shera, a.k.a. halwa a.k.a. cream of wheat dessert. Just so we’re clear, nobody has ever called it cream of wheat dessert.
- 1/2 cup cream of wheat
- 1/4 of a stick of butter or 1/4 of a cup of ghee (clarified butter)
- 1/3 cup sugar
- 1/2 cup whole milk
- 1/2 cup water
- 1/4 tsp cardamon powder
- a handful of almonds
- a handful of raisins
- a few sprinkles of saffron if you’re feeling rich
1. Melt the butter in a pan over medium heat.
2. Add in the cream of wheat and stir, stir, stir.
3. Stir until it’s medium browned. Don’t let it sit.
4. Add in the raisins.
5. Stir for a minute.
6. Add the milk and the water.
8. Add in the sugar and stir for a couple of minutes.
9. Add in the cardamon powder and stir for a minute.
10. Top with the sliced almonds. I forgot to tell you to slice the almonds.
- You can throw the almonds in with the raisins to toast them a bit.
- You can add sliced bananas.