Tag Archives: semolina recipe

Oct1

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
Thinly sliced nuts getting toasted in ghee/clarified butter
Raosting rava/sooji/semolina
Rava to the boiling water
Rava getting cooked to mashing consistency
With ghee/clarified butter
With mashed banana
With mashed banana
Getting cooked
With sprig gourmet coconut palm sugar
With coconut palm sugar
Getting mixed
With roasted nuts
Getting cooked in medium flame
With crushed cardamom
Getting cooked, oil about to ooze out
Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana
Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana

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.

Apr11

Jack Fruit Idly

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Jack fruit is one among the special fruits of summer. I use to have jack fruit, not to very often or I am not a fan of Jack fruit. But my daughter likes to the core, when she finds Jack fruit in the market, she urges to get it. Yesterday as of my daughter’s wanting and for a ritual as offering my hubby got Jack fruit. He got more the quantity of Jack Fruit, she had little and I kept the other in refrigerator.

Today morning when I saw the Jack Fruit, I thought of trying some recipe with Jack fruit and had a chat with my friend about this, she told me that her aunty prepares Jack Fruit Idly which would be yummy and also she guaranteed that not only kids even we would finish it in minutes. So I wanted to try it immediately.

Taking this to Fiesta Friday #115 hosted by Angie@thenovicegarderner.

Jack fruit Idly with minced jack fruit and powdered palm jaggery topping

Jack fruit Idly with minced jack fruit and powdered palm jaggery topping

A very easy, simple, no fermentation and ready in minutes, finger licking Idlies – JACK FRUIT IDLY. A perfect time to give a try, never miss it else you need to wait till the next summer.

As of vacation, my hall will be filled with kids (my kids friends) most of the time, these girls came to kitchen screaming Aunty what are you making, as a food blogger, I requested them to wait for few minutes until my photo shoot is over 😛

Also I made few quantity of Idly using the mini idly mould and the rest in regular idly mould. These girls had those mini idlies and told me awesome and a completely different idly. I was happy, what would a mother need than this and now my kids want to have JACK FRUIT Idly atleast once in a week for breakfast and snack time 🙂 . Let me share the recipe…

Do check out my other Breakfast recipes in this link: https://madraasi.com/recipes/breakfast-dinner/ and snacks recipe in this link: https://madraasi.com/recipes/snacks/ and summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/.

Jack fruit rava idly topped with minced jack fruit and powdered palm sugar
Jack Fruit Idly

Preparation Time – 30 mins

Cooking Time – 20 mins

Yields – 15 regular Idlies and 30 mini Idlies

1 cup = 160 ml (rice cooker cup)

Ingredients:

  • Jack Fruit – 7 nos
  • Rava / Semolina – 1 cup
  • Palm jaggery (crushed) – 3 tbsp
  • Coconut (pieces or shredded) – a handful
  • Cardamom powder – ½ tsp
  • Salt to taste
Rava/Semolina getting roasted
Roasted rava
Coconut pieces about to ground
Grounded coconut pieces
Coconut getting grounded with jack fruit
With crushed palm jaggery
All together getting grounded
Getting mixed
Getting mixed
With cardamom powder
After 20 mins of resting time
Idly mould getting greased
About to steam
After steamed
Jack Fruit Idly
Jack Fruit Idly
Jack fruit Idly with minced jack fruit and powdered palm jaggery topping
Jack fruit rava idly topped with minced jack fruit and powdered palm sugar

Preparation:

  • Take rava/semolina in a kadai, add dry roast them until it start turning golden brown in color.
  • Remove the roasted rava/semolina to a plate, keep it aside.
  • Take the coconut pieces or shredded ones in a blender and blend them well.
  • Deseed the jack fruit and add in the jack fruit along with the grounded coconut, Blend them again.
  • Add in 3 tbsp of palm jaggery and blend them all together to a fine paste or coarse paste as you desire.
  • Add in the grounded mixture to the rava along with the required amount of salt and cardamom powder.
  • Mix them well, it with a spoon (no lumps should be formed).
  • Add in ½ cup of water, mix it well and rest for 20 mins.
  • Now grease the idly mould with oil or ghee and spoon in the batter.
  • Gently place it in the idly steamer and cook in medium flame for 20 mins.
  • Remove the idly mould from the steamer and remove the idly to the plate.

Platting:  Deseed a jack fruit and finely chop them into tiny pieces, sprinkle those pieces over the idlies along with powdered palm jaggery.

Serve hot.

Dec24

Nei Inippu

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Nei Inippu is one of the traditional and authentic dish prepared for Christmas in my Home Town (Tuticorin). I like this dish to the core, my neighbors prepare and share this with us for Christmas.

This is made up of rava, ghee/clarified butter and sugar with a pinch of shajeera and few cardamom pods. It takes time to get set after preparation almost 6 to 7 hrs. But my kids gave only an hour to get set and then started having it. Let us move on to the recipe…

Nei Inippu

Nei Inippu

Ingredients:

  • Rava / Semolina – 1 cup
  • Sugar – 2 cups
  • Grated coconut – 1 cup
  • Cardamom pods – 2 nos
  • Shajeera (cake seeds) – ¼ tsp
  • Ghee/Clarified butter – 2 tbsp
  • Salt – a pinch
Rava/Semolina getting roasted in ghee/clarified butter
Grated coconut getting roasted in ghee/clarified butter
Grated coconut, crushed cardamom pods and shajeera in sugar syrup
With rava/semolina
Getting cooked
With ghee/clarified butter
Getting cooked
Greased plate
Thick conistency
Getting set
Got set
Nei Inippu

Preparation:

  • Heat a tsp of ghee/clarified butter in a non-stick pan, add in the rava and roast until it starts turning golden brown. Transfer it to a plate and keep it aside.
  • Heat a tsp of ghee/clarified butter in a non-stick pan, add in the grated coconut and roast until it starts turning golden brown. Transfer it to a plate and keep it aside.
  • Crush the cardamom pods and keep it aside.
  • Take the 2 cups of sugar with 4 cups of water in a non-stick kadai, and keep in medium flame, keep on stirring every once in a while until it comes to thick consistency takes about 10 mins.
  • Now add in the roasted coconut along with the crushed cardamom, pinch of salt and ¼ tsp of shajeera. Keep on stirring once in a while until the coconut gets well blend with the sugar syrup or for 5 mins.
  • Grease a plate with a tsp of ghee and keep it aside/
  • Reduce the flame to low, and add in the roasted rava/semolina little by little and keep on stirring (be sure no lumps are formed).
  • Keep on stirring continuously for almost 15 mins or until the rava/semolina gets cooked.
  • Add in a tbsp of ghee/clarified butter and continue stirring until it leaves the sides and becomes thick.
  • Transfer the rava/semolina to the greased plate and spread it with a spoon.
  • Slice into pieces with a knife and let it set, it takes almost 6 to 7 hrs.
  • Take off the pieces gently and store it in an air-tight container.