- Semolina (Rava/Suji)- ½ cup (I use fine semolina/barik rava)
- Clarified butter (Pure ghee)- ¼ cup
- Milk (with it's own cream/malai/sai)- 1 ½ cup
- Sugar- ½ cup (or some less as your likes)
- Ripe banana, mashed- 1 (optional)
- Dry nuts and fruits (almonds, cashew, golden raisins/kishmish, charoli), chopped- ½ cup or to personal like
- Cardamom powder- ½ tsp
- Salt- very very little, less than ¼ tsp
- Roast rava in a heavy bottom or non-stick pan on a low to medium heat.
- At the same time, on other side, keep milk to boil on low-med heat.
- Add all ghee in between, roast rava for 15 to 20 minutes or until sooji gets golden brown colour, it releases a lovely appetizing aroma.
- In between, add nuts so they will also roast along with rava.
- Meanwhile, the milk will have started boiling.
- Pour the milk in rava mixture carefully and give a nice stir.
- Cover the pan with a lid and let rava cook for 3-4 minutes on low heat.
- After rava mixture gets thicker, add sugar, raisins, mashed banana, cardamom powder and salt. Give a nice stir and again cover with the lid for 2-3 minutes.
- Serve hot.
- "Prasadacha Sheera" is prepared in Maharashtra on the holy occasion, mostly on 'Saty-Narayan Pooja'. This sheera is offered in small cups as a prasad to guests. All ingredients are same, just use ½ cup ghee instead of ¼ cup. Banana is must for "Prasadacha Sheera".
- I don't like to use water in sheera, you may use half of water and half of milk as mentioned quantity.
- Do not roast rava/semolina on high heat hence, it changed colour from outside. It remains raw inner side.