Tag Archives: banana halwa recipe

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

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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.

Banana Halwa – Tuticorin Special

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Banana Halwa is my all-time favorite from my childhood, as its one of Tuticorin Special (my hometown) durning Chirstmas but that halwa has a slight change (colour, taste and aroma) from this one, hope will find it the secret and update it soon.

Also I would say that there is everything special in this Halwa as my bestie prepares this every time for me and now it’s my hubby who prepared this Halwa, just like that I was mentioning him the quantity and texture ;P. Let us move on to the recipe…

Do check out my other Deepavali/Diwali recipes in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/ and other halwa recipes in this link: https://madraasi.com/recipes/desserts/.

Ingredients:

  • Banana (Morris) – 7 nos (Ripe)
  • Sugar – 6 tbsps
  • Cardamom powder – ½ tsp
  • Ghee/Clarified butter – 8 tbsps.

Making of Banana Halwa –

 

Preparation:

  • Banana should be fully ripen or even over ripen bananas are ok.
  • Peel and mash the bananas with your hands or masher (be sure no lumps should be).
  • Grease a tray with a tsp of ghee/clarified butter and keep it aside.
  • Take this mashed bananas in a wide mouth non-stick kadai, and start stirring.
  • Add in the sugar and start stirring continuously, until it thickens.
  • Pour in the ghee/clarified butter little by little for every 3 mins along the sides and start stirring continuously. Halwa starts changing brown in colour.
  • Keep on stirring (else lumps would be formed), until the halwa release the ghee/clarified butter along the sides and comes to the rolling consistency.
  • Transfer the halwa to the greased tray and level it with a spoon. Leave it aside for 20 mins, let it get set.
  • After 20 mins, slice the halwa into pieces with a knife and remove it from the tray.

Store it in an air-tight container, so that it stays fresh for a week time. Also you bet that no one will keep it for a week time, as it would get over with minutes :).