Category Archives: halwa

Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana with Sprig Gourmet

Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana with Sprig Gourmet

Sheera is a Marathi word for Halwa. Sheera is a must to have dish during festivals in North India. It is a rich dessert that is prepared by cooking sooji and banana along with toasted nuts and ghee / clarified butter. Banana sheera can be prepared by using both milk or water.

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Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana

I have infused coconut palm sugar instead of sugar, which gives more flavor and being a best natural sweetener. I have used Coconut Palm Sugar (mingles with A Quartet of Brown spices) from sprig, CLICK HERE for the product. Coconut Palm Sugar from sprig gives good flavor with beautiful color to the dish and delicious taste.

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Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana

Also, I have infused more banana for the perfect halwa texture and taste of banana. You can use variant of banana, but use only the ripen once. Let me share the recipe…

CLICK HERE for more Dessert recipes and CLICK HERE for more Diwali sweets recipe.

Ingredients:

  • Banana – 3 nos
  • Rava / Sooji / Semolina – 1 cup (1 cup=160 ml)
  • Water – 3 cups
  • Coconut palm sugar – ½ cup
  • Cardamom – 3 nos
  • Ghee / Clarified butter – 5 tbsp
  • Cashew nuts – 10 nos
  • Almonds / Badam – 10 nos
  • Saffron – few strands

Preparation:

  • Thinly slice cashew nuts and almonds/badam, keep it aside.
  • Peel the banana’s and mash them well as no lumps are left.
  • Heat ½ tsp of ghee/clarified butter in a kadai, add rava/semolina and toast it until it turns turn golden brown in color.
  • Transfer it to plate, spread it well and let it rest until it reaches room temperature.
  • Pour 1 ½ tbsp of ghee/clarified butter in a kadai, add thinly sliced cashew nuts and almonds, roast it until it turns golden brown in color.
  • Pour 3 cups of water in a kadai/long bottomed vessel, wait until it boils.
  • Once it starts boiling, add the roasted rava/sooji little by little and stir it well, make sure no lumps are formed.
  • Wait until gets cooked well, add the mashed banana mix it well.
  • Pour a tbsp of ghee/clairifed butter, mix it well.
  • Cook in low flame for almost 10 mins, pour in the leftover ghee/clarified butter along with the roasted nuts.
  • Mix it well and stir it, until it reaches rolling consistency and remove it from fire, once the ghee/clarified butter starts oozing out.
  • Sprinkle saffron strands, give a mix and transfer it to a bowl.

Serve hot.

Mukkani Halwa / Tri-Fruits Halwa / Mixed Fruits Halwa – Summer Recipe – Exotic Indian summer recipe

Mukkani Halwa / Tri-Fruits Halwa / Mixed Fruits Halwa – Summer Recipe – Exotic Indian summer recipe

Every Wednesday I share an Exotic recipe, as of now being summer and the availability of mangoes, jack fruit resulted me in preparing the Mixed Fruits Halwa / Tri-Fruits or Mukkani Halwa. Do chck out my other Halwa Recipes – Banana Halwa, Corn flour Halwa, Badam / Almond Halwa, Wheat Halwa, Carrot Halwa, Beetroot Halwa.

Mukkani Halwa / Tri-Fruits Halwa – Summer recipes – Summer dessert

As the name Mukkani in Tamil literature mentions Mango, Jack fruit and Banana and also together it tastes divine and smells fabulous. I could understand now you drool, so why wait give a try immediately and enjoy the halwa. Taking this to Fiesta Friday #161 hosted by Angie@thenovicegarderner. Let me share the recipe…

Ingredients:

  • Mango – 1 no
  • Bananas – 2 nos
  • Jack fruit – 10 nos
  • Sugar – 4 tbsp
  • Ghee / Clarified butter – 6 tbsp
  • Cashew nuts – 10 nos
  • Cardamom powder – ½ tsp

Making of Mukkani Halwa / Tri-Fruits Halwa / Summer Fruits Halwa –

Preparation:

  • Peel and roughly chop the mangoes into pieces. Peel the bananas and keep it aside.
  • Deseed the jack fruits, take 2 jack fruits flesh and thinly slice them into pieces (lengthwise).
  • Also, finely chop, a handful of mangoes and bananas into pieces, keep it aside.
  • Take the deseeded jack fruits, roughly chopped mangoes and peeled bananas in a mixier and grind it to a fine paste by sprinkling little water, only if needed.
  • Heat a heavy bottomed vessel, pour the ground fruit mixture, start stirring them.
  • Keep on stirring until it thickens and start turning golden brown in color.
  • Add sugar and cardamom powder and stir for few mins or until the sugar gets dissolved in the fruit mixture.
  • Start drizzling ghee/clarified butter little by little at this stage and stir well by drizzling ghee at regular intervals until the fruit mixture oozes out the ghee/clarified butter.
  • Meanwhile other side, heat a tbsp of ghee/clarified butter, add the cashew nuts and fry until they golden brown.
  • Transfer the roasted cashew nuts to the halwa, stir well.
  • Grease a bowl with ghee/clarified butter, transfer the halwa to the bowl and level it with the back side of the spoon.
  • Wait until it reaches room temperature.

Serve hot or at room temperature.

Note: Make sure that mangoes, jack fruits and bananas should be well ripened, else there would be a complete change in the taste, flavor and color.

Dates Halwa

Dates Halwa

Dates is one among the delicious and healthy halwa, but takes almost an hour to prepare. Compared to the health benefits, I would say its worth in making. Since the dates are sweet by nature, I have added less quantity of sugar but please be generous in Ghee/Clarified butter. Let me share the recipe…

CLICK HERE for more Diwali recipes and CLICK HERE for more dessert recipes.

Ingredients:

  • Dates (seedless) – ¼ kg
  • Sugar – 4 tbsp
  • Cashew nuts – 15 nos
  • Almonds / Badam – 10 nos
  • Ghee / Clarified butter – 1 ½ cups (1 cup = 160 ml)
  • Cardamom Powder –  ½ tsp

Making of Dates Halwa / Perichampala Halwa –

Preparation:

  • Use seedless dates, else remove the seeds off the dates. Break the cashew nuts into small pieces, blanch and chop the almonds/badams to small pieces.
  • Soak the dates in a cup hot water for almost 30 mins, it would become soft, if not once heat the water with dates and let it rest for 20 mins or until it becomes soft.
  • Grind the dates along with the water to a fine paste.
  • Grease a tray with ghee/clarified butter and keep it aside.
  • Heat a tbsp of ghee in a small vessel, add the chopped cashew nuts and almonds/badam and cook until they start turning golden brown in color.
  • Heat a heavy bottomed vessel or a non-stick vessel, pour the ground dates mixture.
  • Add the sugar, stir well until the sugar gets dissolved.
  • Keep on stirring until the dates sugar mixture becomes little thick. Cook in medium flame.
  • When it starts getting thicken, start drizzling ghee/clarified butter (two tsps. at a time) all over the corners.
  • Keep on stirring, don’t leave stirring may be you can stir slowly.
  • Meanwhile pour the roasted nuts along with ghee followed by cardamom powder and stir well.
  • Keep on drizzling ghee/clarified butter at regular intervals, whenever the dates paste absorb the ghee/clarified butter.
  • At one stage the dates would start oozing out the ghee/clarified butter, it means the Dates Halwa is ready.
  • Transfer the halwa to the greased tray, wait until it reaches room temperature, and cut them to your desired shape.

Serve. Dates Halwa stays fresh for a week in room temperature, when stored in an air-tight container.