Oct 082010

Satyanarayan Prasad Sheera has a unique taste, if you are cooking it with devotion it always tastes great.

This is my sister in law Anjali’s recipe and I just love the way she makes this Prasadacha sheera.The use of fine semolina makes a huge difference the way it tastes.

Ingredients :
1 1/2 cup of fine semolina or rava
1 1/4 cup of sugar
3 cup of milk
1 cup ghee
1 tsp cardamom powder
2 pinch saffron soaked in 1 tsp�milk
soaked cashews, almonds and raisins

Directions :

1 Heat ghee in a heavy bottom vessel.
2 Add semolina and roast it for 15 to
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20 minute on medium heat.

3 Boil milk and add it to the roasted semolina.
4 Reduce the heat to low.
5 Once the milk is absorbed add sugar, the mixture will again liquidify.
6 Now add cardamon, cashews, almond, saffron, raisins, mix well.
7 Put the lid and cook sheera for 10 minutes.

Note :

  • You can cook sheera on medium high heat, this ill take less however its not advisable if you are cooking it for the first time..
  • Some times you may need extra milk depending on how much milk semolina absorbs.
  • Traditionally banana is added to Prasad. In case you are adding banana saute the banana in ghee before adding semolina to ghee. Saute banana till it starts leaving ghee from sides and set it aside and then roast semolina. Add sauted banana to the sheera alongwith dryfruits and mix well.

 Posted by at 4:58 am