Sheera or suji ka halwa is a traditional Indian sweet prepared using fine rava (semolina), ghee and sugar. It is called ‘Suji ka Halwa’ in North India, Sheera in Goa, Maharashtra and Karnataka. Down south it is called ‘Rava Kesari’ as kesar or saffron is added to it. Kesar can be substituted with kesari or saffron colour. Addition of kesar or saffron makes it look very appetizing.
‘Sapath’ or ‘Satyanarayana Prasad’
Sheera or suji ka halwa is mostly offered as ‘naivedya‘ or ‘prasad’ during any pooja, festivals or vrats. No ‘Satyanarayana pooja’ is complete without the sheera as prasada. However, sheera made during a Satyanarayan pooja is called as ‘Sapath’ in Goa in Konkani language. ‘Sapath’ has to be compulsorily made using 1 1/4 (Savva) of any measuring cup or unit. Hence, it is usually made using 1 1/4 kg of rava, ghee and sugar each.
How to get perfect Sheera?
The key to perfect sheera is using a proper ratio of semolina, ghee, sugar and milk. Equal quantities of rava, sugar and ghee are to be used with double the quantity of milk. You can vary the quantity of ghee if you are calorie conscious but if you want sheera with that perfect softness and texture then follow the appropriate ratio.
Another key factor is the proper roasting of rava. If rava is not roasted properly you will end up with a lump or hard cake-like texture. With this recipe you will get melt-in-the-mouth sheera. 😋
Sheera or Suji ka Halwa
Course: Sweets, DessertCuisine: IndianDifficulty: Medium4
servings5
minutes15
minutes20
minutesSheera or suji ka halwa is a traditional Indian sweet prepared using fine rava (semolina), ghee and sugar.
Ingredients
Rava/Semolina/Suji – 1 cup
Ghee/Clarified Butter -3/4 cup to 1 cup
Sugar – 1 cup
Milk – 2 cups
Bananas – 1 no. (medium) chopped into small pieces (optional)
Cashewnuts – (optional)
Raisins – (optional)
Cardamom powder – 1/4 tsp
Salt – a pinch
Directions
- Heat ghee in a kadai. Once ghee is hot, add cashewnuts and fry them till light golden. Remove and keep aside.
- Next add raisins and fry till they puff and swell up. Do not burn. Remove from the kadai and keep aside.
- Now, add rava to the ghee and roast the ghee on medium flame till you get a nice aroma and the rava changes colour.
- Keep the milk to boil on another burner while you start roasting the rava. The milk should be boiling hot.
- While roasting rava, keep stirring continuously to prevent the it from burning.
- Once roasted, add the chopped banana and fry for 1-2 mins.
- Add boiling hot milk, roasted cashewnuts and raisins and stir continuously. Be careful as the rava will splutter as you add milk.
- On a medium flame keep stirring for 1-2 mins till the rava absorbs the milk.
- Add sugar, cardamom powder and a pinch of salt and mix well.
- The sugar will melt at this stage. Keep cooking further till the sheera thickens again. At this stage add a tbsp of ghee to give a nice glossy shine to the sheera.
- Switch off the gas and keep the sheera covered for 5 mins.
- Serve hot.
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