Rava Sheera | Sooji Halwa

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Rava Sheera or Sooji Halwa is a festive dessert made using semolina and milk along with dry fruits and aromatic spices.

This classic Indian dessert is often made in Indian homes as a Prasad (offering to Gods on Pujas like Satyanarayan Katha. Satyanarayan Katha is a Hindu ritual dedicated to Lord Vishnu, often performed on auspicious occasions or to seek blessings for prosperity and well-being. Satyanarayanacha Rava Sheera is a popular choice for offering as prasad during this ritual. It is either served in your palms or in small bowls to each attendee after the katha concludes, symbolizing the blessings of the divine.

Ingredients

Preparation:

Fine Semolina (Sooji), cashew nuts, almonds, and raisins, melted ghee (clarified butter), milk

For making sheera:

Ripe banana, sugar or jaggery, cardamom powder, saffron strands (optional)

Recipe Instructions

Preparation:

• Heat milk in a saucepan. Let it come to a boil and switch off the gas.

• Heat ghee in another pan over medium heat. Add cashew nuts, almonds, and raisins. Fry until they turn golden brown. Remove and set aside.

• Now, in the same pan, add semolina (sooji). Roast it until it turns golden brown and aromatic. Keep stirring to prevent burning.

For making sheera:

• Add mashed banana and fried nuts to the pan with roasted semolina. Fry for a minute.

• Slowly pour the hot milk into the roasted semolina while continuously stirring to avoid lumps.

• Cover and cook for 2-3 minutes till the milk is completely absorbed by the semolina.

• Stir in sugar or jaggery according to your taste preference.
• Sprinkle cardamom powder and mix well.

• Continue to cook until the semolina looks glossy and fluffy. It will also start leaving the sides of the pan.

• Serve hot, garnished with additional nuts and saffron strands if desired.

Serving Suggestions

• Apart from being served as prasad, you can enjoy the sheera with a steaming cup of masala chai or aromatic coffee.
• It can also be served to complement savory snacks like samosas, bhajiyas and pakoras.
• Leftover sheera can also be served for breakfast the next morning. Reheat it gently and serve it alongside a glass of milk or a cup of herbal tea for a nourishing start to the day

Tips and Tricks

• Adjust the amount of sugar or jaggery according to your taste preference.

• Keep stirring continuously while adding milk to avoid lumps.

• Roast the semolina on low to medium heat to ensure even browning without burning.

• You can also add nutmeg powder to add to the aroma as well as taste.

• If you prefer a less sweet dessert, start with a smaller amount of sugar or jaggery and adjust to taste as you go along. Remember, you can always add more sweetness later, but you can’t take it away once it’s added.

• The texture of your Rava Sheera depends on the ratio of semolina to milk. If you prefer a softer, pudding-like consistency, add more milk. For a thicker, more solid texture, reduce the amount of milk slightly.

• Cooking Rava Sheera requires a bit of patience, especially when roasting the semolina and simmering it with milk. Take your time and allow the flavors to develop slowly for the best results.

• You can save time during your busy week by pre-roasting the semolina and dry fruits in advance. Heat ghee in a pan, roast the semolina until golden brown, and then sauté the dry fruits until they’re fragrant and slightly toasted. Let them cool completely before transferring to an airtight container and storing them in the refrigerator. When you’re ready to make sheera, simply grab your pre-roasted ingredients and proceed with the recipe.
• Another time-saving tip is to prepare the base mixture of mashed banana and milk without adding sugar or jaggery. Store this mixture in the refrigerator in a sealed container. When you’re ready to make sheera, heat ghee in a pan, add the pre-roasted semolina and dry fruits, then pour in the pre-prepared base mixture. Cook until the semolina absorbs the liquid and the mixture thickens. Finally, add sugar or jaggery according to your taste preferences and cook until the sheera reaches the desired consistency. This way, you’ll have the base ready to go, making the final steps of cooking the sheera quick and convenient.

FAQs

Q: Can I use any type of semolina for this recipe?

A: Yes, you can use either fine or coarse semolina, depending on your preference. However, fine semolina tends to cook faster.

Q: Can I substitute milk with water?

A: While milk adds richness to the sheera, you can use water if you prefer a lighter version. However, the flavor and texture may vary.

Q: How long does Rava Sheera last?

A: Rava Sheera can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat before serving.

Q: Can I make Rava Sheera without ghee?

A: While ghee adds a rich flavor to Rava Sheera, you can substitute it with unsalted butter or vegetable oil if you prefer. However, keep in mind that the flavor may vary slightly.

Q: Can I add other fruits to Rava Sheera?

A: Absolutely! Rava Sheera is versatile, and you can experiment with different fruits like pineapple, mango, or apple for a unique twist. Just make sure to adjust the sweetness accordingly.

Q: Can I make Rava Sheera vegan?

A: Yes, you can make a vegan version of Rava Sheera by using plant-based milk (such as almond milk or coconut milk) and substituting ghee with vegan butter or coconut oil. The taste may differ slightly, but it will still be delicious.