Banana Sooji Halwa/Sheera/ Balehannu Sajjige

Wishing all readers a happy and blessed festival of Navarathri.


This Banana Semolina pudding or halwa or sheera is one of the easiest Indian sweet dishes that I know of. Although it involves three different processes, all made simultaneously it comes together in no time. If I need to make something quick for a pooja neivedya then I either resort to preparing this or the Sweet Poha. This recipe is also a good way to use up any overripe bananas.

This Sheera or the plain one (without any fruits) is usually prepared during SatyaNarayana Pooja and offered as Prasad. While preparing this please be sure to be liberal with the Ghee, otherwise the Halwa might have a dry taste. That said, do not overindulge in ghee, otherwise it will end up being greasy. Using oil as substitute for ghee might not have the desired taste.

Even though I am a huge fan of using cardamom and saffron (kesari) in Indian desserts, I do not use them here. I feel that way just the flavors of the cooked banana and ghee will be able to stand out, instead of the powering taste of the cardamom.

If you want, you can substitute pineapple or mango pulp instead of the mashed banana for a different fruity take on this Indian semolina pudding.

Ingredients:

  • 1 cup Rava/Semolina/Sooji (fine)
  • 3/4 cup sugar
  • 1/2 cup ghee (clarified butter)
  • 1 cup milk
  • 1.5 cup water
  • 2 medium ripe bananas (peeled & mashed)
  • Handful of raisins, cashews (broken into pieces)

Method:

  • Boil the water and milk together in a sauce pan/vessel.
  • While this is boiling in another big pan roast the Rava/ Sooji/Semolina on medium flame in 2 Tbsp of Ghee until it turns nutty and light brown. At this time there will be a heavenly toasted aroma of semolina waffling through.
  • Add in the sugar to the roasted rava and stir well.
  • Add the boiled milk and water to this in batches, while stirring the roasted rava/semolina continuously.
  • After a while the liquid gets completely absorbed and the rava/semolina plumps up.
  • Add the mashed banana to this semolina mixture and mix well.
  • Now add the remaining ghee and stir making sure it does not stick to the bottom.
  • Fry the raisins and cashews in about 2 tsp of ghee. Make sure the raisins plump up and the cashews obtain light brown color.
  • Add this toasted raisin and cashew to the freshly prepared halwa. Serve warm.
Related Posts Plugin for WordPress, Blogger...

13 comments

  1. Ashwini says:

    Hi Supriya,

    Banana Halwa is my favorite. I miss this so much especially when it used to be served in India during Puja ceremonies. Great to see droolicious clicks as always! Trust you are doing good. Thanks for bringing back those memories.

    Thanks,
    Ashwini.

  2. redchillies says:

    Thanks Ai for all the good words!

    Dear Ashwini, we are all doing good. Hope you are doing good as well (it has been a long time). Wishing you a very happy festive season.

  3. Keerthana@lifenspice says:

    Happy Navarathri to you too Supriya! Its been so long since I visited here.
    This sooji is what we call the sapadabaksha in sathyanarayana pooja right? I love it and cannot have enough of it. Looks great and nice pics as always.

  4. Miri says:

    Wish you a very Happy Dasera! I love banana sheera but have never made it at home- thanks for the reminder ! Looks delicious!

Leave a Reply