Tag Archives: festive recipe

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 Payasam / Tri-Fruit Kheer

Mukkani Payasam / Tri-Fruit Kheer

Payasam is a must in all tamil festival offerings and meals, may be a festival, family function. Usually I used to prepare a Tamil Vegetarian meals that I serve in Banana leaf for Tamil New Year, but this year thought of curating a special dish for Tamil New Year.

Here came the concept “Mukkani” in my mind, Mukkani means Tri-Fruit. In Tamil literature, Mukkani / Tri-Fruit refers to Mangoes, Jack fruit and Bananas. As these fruits are seasonal and available all together at this summer, thought of preparing a dessert with these fruits which resulted in my MUKKANI PAYASAM / TRI-FRUIT KHEER.

Taking it to Fiesta Friday #167 hosted by Angie@thenovicegarderner.

CLICK HERE for more Payasam / Kheer recipes and CLICK HERE for more Summer recipes.

Mukkani Payasam is a rich, delicious, flavorful and heavenly dish that can be served as a dessert in meals or as an offering to God. Give a try, as these fruits will available only in this summer, don’t miss it…

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Mukkani Payasam / Tri-Fruit Kheer

Ingredients:

  • Mango – ½ no
  • Jack Fruit – 3 nos
  • Banana – 1 no (big)
  • Milk – ½ litre (full fat milk)
  • Raw rice – 2 tbsp
  • Cardamom powder – ¼ tsp
  • Sugar – 3 tbsp
  • Ghee / Clarified butter – 2 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 5 nos

Making of Mukkani Payasam / Tri-Fruit Kheer –

Preparation:

  • Peel and roughly chop half the quantity of mango and banana, de-seed the jack fruit and grind these all together to a fine paste with a tbsp of milk.
  • Finely chop the leftover mangoes, banana and jack fruit (lengthwise) and keep it aside.
  • Grind the rice to a coarse powder and keep it aside.
  • Boil the milk in heavy bottomed vessel, add the cardamom powder once the milk got boiled.
  • Add the coarsely ground rice to the milk and let it boil.
  • Cook in low flame until the rice boils completely and milk reduces to half the quantity.
  • Meanwhile heat a tbsp of ghee/clarified butter in a small kadai, roast the cashew nuts and raisins until they turn golden brown in color.
  • Remove it to a bowl.
  • Pour the leftover ghee/clarified butter to the same kadai, roast the finely chopped fruits (banana, jack fruit and mangoes) until they turn golden brown.
  • Once the rice is boiled, add sugar followed by the roasted cashew nuts and raisins along with the ghee/clarified butter, give a stir and cook in low flame for 2 mins.
  • Turn of the flame, add the roasted fruits, give a stir.
  • Transfer it to a bowl.

Serve hot or bring it to room temperature, refrigerate and serve chilled. Garnish with roasted fruits before you serve.

Moongil Arisi Pongal / Bamboo Rice Pongal

Moongil Arisi Pongal / Bamboo Rice Pongal

Few months back we had a wonderful trip to Masinagudi, there came to know about the Bamboo rice, how it’s cultivated, harvested through a security uncle of our resort. Also he guided us where to purchase Bamboo Rice, that was freshly harvested in and around Masinagudi. I totally forgot about this rice, finally while cleaning kitchen, got to see this Bamboo rice and immediately planned to prepare a dish out of this Bamboo rice. It was during Navratri – Saraswathi Puja – so I prepared pongal.

It was yummy and delicious. Let me share the recipe…

CLICK HERE for more pongal recipes.

Ingredients:

  • Moongil Arisi / Bamboo Rice – 1 cup
  • Milk – 1 ½ cups
  • Jaggery – 1 cup
  • Grated Coconut – 2 tbsp
  • Cashew nuts – 15 nos
  • Raisins – 10 nos
  • Ghee / Clarified butter – 2 tbsp
  • Cardamom powder – ¼ tsp
  • Salt – a pinch
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Moongil Arisi Pongal / Bamboo Rice Pongal

Preparation:

  • Soak bamboo rice / moongil arisi in water for 5 to 6 hrs.
  • Prepare Jaggery syrup – Crush the jaggery, take it in a heavy-bottom vessel, pour ½ cup of water, stir until the jaggery dissolves and cook in medium flame, until it comes to a syrup consistency.
  • Pressure-cook moongil arisi/ bamboo rice for 4 whistles, remove the lid when the pressure releases.
  • Meanwhile boil the milk, sprinkle cardamom powder and cook in medium flame until reduces to ½ the quantity.
  • Heat a small pan, add ghee/clarified butter, cashew nuts and raisins, cook until the cashew nuts turn golden brown. Remove from fire.
  • Add the pressure-cooked bamboo rice/moongil arisi to the milk along with the nuts roasted in ghee/clarified butter followed by a pinch of salt.
  • Stir well and cook in medium flame for another few mins or until all the ingredients blend well with the milk.
  • Pour in the jaggery syrup and add the grated coconut, give a mix, cook in low flame for few mins or until it thickens.

Serve hot. This can be served for any occasions, but I prefer it as an offering to God and later served among families.