Sheera or suji halwa is a popular dessert in Maharashtra, India. The dessert made with banana is my personal favorite style. It’s prepared during a few religious ceremonies and festivals. You can also use pineapple or mango instead of banana.
This is my mom’s recipe. I’ve shared her special tips and tricks that will help you achieve the perfect taste and texture.
- Fine Semolina (Suji in Hindi, Rawa in Marathi).
- Organic crystal Indian sugar.
- Ripe banana(s).
- Ghee (Clarified butter), homemade is better. I’ll share the recipe and a secret tip soon on the blog.
- Organic Whole milk.
- Almonds (optional).
Soak almonds in milk for 5-6 hrs before preparation.
- Saffron (for garnishing only, not an ingredient).
- Semolina, Ghee (clarified butter), sugar and banana should be in equal proportion. Example: one cup semolina, a cup of sugar, one cup ghee (thick or viscous consistency), and one large ripe banana.
- I use milk instead of water; the ratio of semolina to milk is 1:2. Don’t forget to leverage the milk used for soaking almonds.
- Boil the milk while you roast semolina (parallel processing 😉 )
- Heat the pan, pour ghee and add semolina as soon as the ghee melts in the pan.
- The trick is in roasting. Semolina needs to be roasted properly in ghee. Its color needs to turn brown.
- The tip is, once the color is turned brown, add cut/crushed banana and roast again for few mins.
- Add boiling milk once semolina is roasted, and banana is completed mashed in it.
- Cover it with a lid and let it steam for 5-7 mins on low flame.
- Peel and cut almonds into fine pieces.
- Remove the lid, add Indian crystal sugar and sliced almonds. Mix it properly.
- Cover it with a lid and let it steam for 3-4 minutes.
- Garnish and serve 😋
Tip: People with diabetes or sugar problems can use erythritol, a sugar substitute, which is better than other artificial sweeteners, such as saccharine (disclaimer: not medical advice, ask your doctor if erythritol works for you).