Tag Archives: offering to god

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.

Moongil Arisi Pongal / Bamboo Rice Pongal

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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.

 

Tamil Sakkarai Pongal / Sweet Pongal – Southern Tamilnadu Special

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This Pongal recipe is completely different from all of my other Pongal recipes, authentic and traditional Pongal from southern most part of Tamil Nadu.

Wish you all a HAPPY PONGAL

Wish you all a HAPPY PONGAL

Recently I heard from one of my friend that, authentic Tamilian Pongal needs just 3 ingredients as base. I asked my mom about that, she and my grand ma was laughing at me, don’t you know that and we cook the same in our home. I was shocked to hear and then asked my mom about the recipe… She told you need only raw rice, jaggery and grated coconut for Pongal. Later temper cashew nuts and raisins in ghee. How will I wait after hearing this, started preparing it.

This Pongal was delicious, usually I use to wonder my mom’s Pongal looks attractive (color) but I miss the color. Finally when I prepared this Pongal I got the color, taste and now happy me. Let us move on to the recipe…

Ingredients:

  • Raw rice / Pacharisi – 2 cups
  • Grated coconut – ¾ cup
  • Jaggery – 1 ½ cups
  • Ghee/Clarified butter – 3 tbsp
  • Cashew nuts – 15 nos
  • Raisins – 10 nos
  • Cardamom – a pod

Making of Sakkarai Pongal / Sweet Pongal (English):

Preparation:

  • Usually we use to wash the rice 2 to 3 times. Wash the rice and drain the water for the first time, drain the second time washed water and keep it aside. Continue the same for the next time also.
  • Pour the collected water in a heavy bottomed vessel or pressure-cooker, also pour excess water when as you need for boiling the rice.
  • Add in the raw rice, cover with the lid and let it boil.
  • Meanwhile crush the jaggery into small pieces along with the cardamom pod and keep it aside.
  • When the rice is boiled (mashing consistency), add in the crushed jaggery, and give a stir.
  • Keep on stirring it once in a while, add in the grated coconut and give a stir.
  • Heat ghee/clarified butter in a kadai, add in the cashew nuts and cook until they turn golden brown.
  • Add in the raisins and cook until they turn golden brown.
  • Pour it to the Pongal, give a stir and mix well.
  • Transfer the Pongal to another vessel.

Serve hot.

Note: You can add a pinch of salt, for more taste. I have used the jaggery which doesn’t have sand in it and so I have directly added the jaggery to the Pongal. But it is preferred to use jaggery syrup: Boil a cup of water, add in a cup of crushed jaggery, let it melt, bring it room temperature and drain the residue.

Do check out my other pongal recipes in this link: https://madraasi.com/2015/01/14/pongal-recipes-wish-you-all-a-happy-pongal-with-madraasi/

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