Banana Sheera, Sooji Halwa (Satyanarayan Sheera Prasad Recipe)

  • July 22, 2020
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Banana Sheera or Satyanarayan Pooja Sheera Recipe – Traditional Festive Indian Dessert with Semolina, Sugar, Ghee

Banana Sheera, Sooji Halwa (Satyanarayan Sheera Prasad Recipe)

Festivals are incomplete without traditional sweets. We all have our personal favourites (weakness) when it comes to sweets. Today’s recipe is one such simple sweet recipe or dessert that can be easily made at home. Presenting Banana Sheera or Sooji Halwa, a delectable Indian Semolina Pudding.

The Banana Sheera recipe that I am sharing today is the one that is made for Satyanarayan Pooja. During the month of Shravan, this pooja is conducted in most homes, as it is considered very auspicious.

Banana Sheera is also known as Satyanarayan Sheera prasad as it is offered as neivedyam and later on distributed as prasad.

Sheera or Sooji Halwa is one of the most common sweet made in every household. Each recipe has its unique touch. In South India Sooji Halwa is synonymous with Rava Kesari, the orange or yellow colour sweet served in most Udipi restaurants too. The ingredients are same, the process might differ.

Making the halwa at home is pretty easy because most of the ingredients are easily available. When guests suddenly arrive, this is the go to dessert in most homes. Served piping hot, this is absolutely delectable during winters and monsoon when the weather is pleasant.

The taste of this sheera is unique. For starters, most sooji halwa recipes are made using water. Satyanarayan Banana Sheera recipe uses milk, making it soft and delicious.

This Sheera can be served to toddlers as its loaded with ghee, nuts and fruit along with milk and rava. All the ingredients keeps you full for long. When not serving this as prasad, the quantity of sugar can be reduced and more nuts can be added.

They make an excellent breakfast option for growing kids. Use good quality organic ghee for best results. The Ghee makes all the difference in taste.

I make this sheera during Ganesh Chaturthi festival too to distribute as prasad to all who visit home to seek Lord’s blessings.

Over the years, I have perfected this recipe after trying it several times. I have also noticed that when I make this for pooja at home or religious functions, the taste differs as compared to when I make it otherwise. They say, prasad tastes delicious only because of the Lord’s blessings.

Banana Sheera served as prasad for Satyanarayan Pooja

Here is what you need to make Banana Sheera at home.

Ingredients for Banana Sheera

(Please note the exact quantities are given in the recipe card below – Kindly scroll)

Rava or Semolina – Use the variety of semolina that you use for making Upma. Preferably, do not use pre-roasted semolina for this recipe. Roast the semolina while making the halwa for best results.

1 Ripe Banana – The Banana used should be ripe yet firm. Over ripe bananas should not be added for this recipe.

Sugar – I have used Raw Sugar.

Milk and Water – For Satyanarayan Sheera, milk is added to make it soft and moist. Both the ingredients should be mixed in equal proportion and should be WARM.

Ghee or clarified butter – Kindly do not reduce the quantity of ghee used. Sheera stays moist only because of the ghee and milk used in the recipe. Do not compromise!

Nuts – You can add any nuts of your choice. Finely chop them. I have used cashews and raisins.

No Essence or Artificial colour is used. It has the light brown colour from the roasting of the rava or semolina (which is the key step and the only time consuming part of the recipe)

Step by Step Banana Sheera Recipe

Before you begin cooking, measure and keep all the ingredients on the kitchen counter (the ones in the picture below). Note – Ghee or Clarified butter should be measured after melting. All Ingredients should be at room temperature.

Ingredients for Banana Sheera

Heat a pan, add the rava or semolina. Note – The flame should be at the lowest point. Roasting the rava is the key step and it takes approx 10 minutes to get the perfect sheera colour. (The 3 pics below are to show you the difference in colour and even roasting on low flame)

Roasting Rava
Roasting Rava
Roasting Rava until golden brown

Once the rava is roasted set it aside on a plate. Warm equal quantities of water and milk, mix together and keep aside.

Warm Water and Milk to cook Sheera

In the same pan, add a tbsp of ghee, add the nuts and chopped bananas. Saute on low heat until the banana is slightly mushy.

Chopped Banana and Nuts fried in ghee
Banana, Cashews and raisins fried in ghee

Once the banana is mushy, remove from heat and set it aside on a plate. This will be added later to the sheera.

Note – this step ensures you get a creamy halwa texture and the banana mixes well with the semolina. I follow this method instead of adding chopped banana directly.

Banana, nuts sauteed in ghee to be added in sheera

In the same pan, add the roasted rava (which we set aside earlier) and saute for a couple of seconds till it soaks all the residual ghee from the pan.

Semolina roasted

Now add the warm (milk + water) mixture and keep stirring to avoid lumps.

Note – keep the flame low.

Adding Milk plus water to the semolina

Once there are no lumps, cover and let it cook for a couple of seconds until it absorbs all the moisture.

Cooking the rava

It would turn slightly dry.

Cooking the semolina

Now add sugar to this and mix it thoroughly so that there are no lumps. As the sugar dissolves, the halwa will become runny but it will soon thicken again when ghee is added.

Adding sugar to semolina
Mix sugar with rava
Make a lumpfree mix

Once you notice the runny consistency of the halwa, add ghee.

Add ghee to the semolina and sugar mix

Mix well, cover and let it cook for a couple of minutes on low heat.

Cover and cook sheera for even cooking

After couple of seconds, open the lid, and add the mashed bananas + nuts and mix everything together.

Add the banana and nuts to sheera

Once you start noticing the ghee leaving the sides of the pan, switch off the flame. The halwa continues to thicken over time so it is completely okay to switch off the flame when you feel its still a bit runny in texture. However, if you prefer it very dry, cook a bit more. Add cardamom powder only after switching off the gas flame. Mix well and serve as prasad or enjoy piping hot.

Once ghee separates from side, banana sheera is ready to serve

Key Tips to Make Banana Sheera

  • Always measure your ingredients and keep ready.
  • Ensure gas flame is at low especially when roasting the rava. The rava should brown evenly and not burn.
  • I prefer cooking the bananas with the nuts in ghee and adding it to the rava mix. I learnt this from a cook who made this sheera years ago at home. It makes a lot of difference to the taste and texture, including shelf life.
  • Do not compromise on the quantity of sugar and ghee. The sheera might taste a tad sweeter when hot but when it cools down after a couple of hours, you will notice that the sweetness reduces.
Soft Sooji Halwa with banana

Recipe Notes

  • Do not use pre roasted semolina for this recipe.
  • You can add refined sugar instead of raw sugar used here.
  • This sheera stays fresh in the refrigerator for a couple of days. You can easily heat this in a microwave and enjoy. If not adding bananas, the shelf life increases up to to a week.
  • You can add banana essence too in case you don’t have fresh bananas handy. 1/4 tsp for this quantity as mentioned below would be sufficient.
  • Cardamom powder should be added only after the gas flame is switched off.

Some Traditional Festive Dessert or Sweet Recipes on the blog

Banana Sheera Recipe

Banana Sheera, Sooji Halwa (Satyanarayan Sheera Prasad Recipe)

Vidya Narayan
Step by Step Banana Sheera or Sooji Halwa Recipe made for Satyanarayan Pooja, Ganesh Chaturthi and other religious festivals. Easy to make, traditional sweet recipe with semolina, ghee, sugar and banana.
0 from 0 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine Indian, Maharashtrian
Servings 2 people

Ingredients
  

  • 1/2 cup Rava or Semolina 1/2 cup is 125 ml measurement
  • 1/2 cup Sugar Raw Sugar used here
  • 1/4 cup Ghee or clarified butter + 1 tbsp Extra for roasting nuts and banana
  • 1/2 cup Water
  • 1/2 cup Milk
  • 1 no. Medium size banana finely chopped
  • A pinch of Cardamom powder

Instructions
 

  • Before you begin cooking, measure and keep all the ingredients on the kitchen counter (the ones in the picture below). Note – Ghee or Clarified butter should be measured after melting. All Ingredients should be at room temperature.
  • Heat a pan, add the rava or semolina. Note – The flame should be at the lowest point. Roasting the rava is the key step and it takes approx 10 minutes to get the perfect sheera colour.
  • Once the rava is roasted set it aside on a plate. Warm equal quantities of water and milk, mix together and keep aside.
  • In the same pan, add a tbsp of ghee, add the nuts and chopped bananas. Saute on low heat until the banana is slightly mushy.
  • Once the banana is mushy, remove from heat and set it aside on a plate to add later to the sheera. Note – this step ensures you get a creamy halwa texture and the banana mixes well with the semolina. I follow this method instead of adding chopped banana directly.
  • In the same pan, add the roasted rava (which we set aside earlier) and saute for a couple of seconds till it soaks all the residual ghee from the pan.
  • Now add the warm (milk + water) mixture and keep stirring to avoid lumps. Note – keep the flame low.
  • Once there are no lumps, cover and let it cook for a couple of seconds so that it absorbs all the moisture and turn slightly dry.
  • Now add sugar to this and mix it thoroughly so that there are no lumps. As the sugar dissolves, the halwa will become runny but it will soon thicken again when ghee is added.
  • Once you notice the runny consistency of the halwa, add ghee.
  • Mix well, cover and let it cook for a couple of minutes on low heat.
  • After couple of seconds, open the lid, and add the mashed bananas + nuts and mix everything together.
  • Once you start noticing the ghee leaving the sides of the pan, switch off the flame. The halwa continues to thicken over time so it is completely okay to switch off the flame when you feel its still a bit runny in texture. However, if you prefer it very dry, cook a bit more.
  • Add cardamom powder only after switching off the gas flame. Mix well and serve as prasad or enjoy piping hot.

Notes

Key Tips to Make Banana Sheera
  • Always measure your ingredients and keep ready.
  • Ensure gas flame is at low especially when roasting the rava. The rava should brown evenly and not burn. If it does, the whole dish is spoilt.
  • I prefer cooking the bananas with the nuts in ghee and adding it to the rava mix. I learnt this from a cook who made this sheera years ago at home. It makes a lot of difference to the taste and texture, including shelf life.
  • Do not compromise on the quantity of sugar and ghee. The sheera might taste a tad sweeter when hot but when it cools down after a couple of hours, you will notice that the sweetness reduces.
Recipe Notes
  • Do not use pre roasted semolina for this recipe.
  • You can add refined sugar instead of raw sugar used here.
  • Traditionally sheera is made with sugar and not jaggery so I don’t add the same especially when making it for satyanarayan pooja.
  • This sheera stays fresh in the refrigerator for a couple of days. You can easily heat this in a microwave and enjoy. If not adding bananas, the shelf life increases up to to a week.
  • You can add banana essence too in case you don’t have fresh bananas handy. 1/4 tsp for this quantity as mentioned below would be sufficient.
  • Cardamom powder should be added only after the flame is switched off.
Keyword Banana Sheera, easy dessert recipes, Satyanarayan pooja prasad, Sooji Halwa
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Vidya Narayan

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Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

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