Prasad Rava sheera is a sweet dish made with semolina . Prasad rava sheera recipe is a very popular dessert recipe in India. Its mostly eaten all across the country , this sweet is usually most on some special occasions , and is also prepared on auspicious occasions . Prasad rava sheera recipe is very simple and has very basic readily available ingredients like milk , sugar and semolina .
Prasad rava sheera recipe is mostly made during some auspicious occasions . But I like to make and eat it at any time when I crave it .
There are various versions of this recipe and all equally good , some make it just plain , some people like to add pineapples to it , some like to add mango pulp and some make it with bananas .
The recipe that I am sharing here, is the one with bananas, I personally love it more than just the plain sheera recipe. Plain rava sheera is exactly the same recipe but it does not include banana. I feel bananas enhances the flavor and taste of this dish.
Ingredients for prasad rava sheera recipe
- Rava or semolina – 1 cup
- Sugar – 1 cup
- Ghee – 1 cup
- Milk – 1 cup
- Water – 1 cup
- Banana – half a medium sized banana chopped
- Cardamom powder – ½ tsp
- Cashewnuts – 6 chopped
- Raisins – 5 to 6
Method to make Rava Sheera
Take a heavy bottom pan or wok, and add 1 cup of ghee to it. Let it heat up a bit and if it has solid texture let it melt .
Keep the pan on low to medium heat. Then add semolina to it and mix it properly.
Make sure that the heat is on low to medium, now we have to roast the rava or semolina very carefully.
Take care that is doesn’t burn thus it is very necessary to keep stirring it while roasting it.
This could quickly burn and give the rava a spoilt burnt taste, we don’t want that.
Thus keep continuously stirring it, till you smell its fragrance or till you see it’s slightly changing color.
Don’t make it too dark keep stirring, it should very slightly change color.
The rava or semolina properly roasts in 4 to 5 minutes depending on your pan and heat.
The heat should be consistent and mild so that the rava or semolina roasts properly and the most important step here is to keep stirring it.
You can add chopped cashews and raisins to it while roasting it. Add cashews and raisins and roast for 10 to 15 seconds before you add water, so that the dry fruits roast properly. Keep stirring it throughout. You can also add chopped almonds if you want, but I prefer cashews and raisins.
If you don’t stir it, and leave it unattended it may burn and leave dark patches, it won’t roast evenly, and the dessert would taste bitter. We don’t want that.
Once the rava slightly changes color add one cup of water to it .
Make sure to add the water from the sides of the vessel and little at a time , because the rava splutters on adding water .
Thus, add water carefully and make sure the heat is on low when you are adding water.
Keep stirring the rava so that there are no lumps in it.
At this stage while stirring it you can add one medium sized banana chopped into small pieces to the pan.
Add the bananas and try to mash them, it’s okay if there are chunks of chopped bananas remaining , but mash at least half of the chunks completely and leave some bananas as chunks into the mixture .
You can mash the bananas with the back of the spoon that you are using to stir the mixture. Mashing the bananas in the mixture while stirring is important as it would give a sweet and a distinct taste to the rava sheera
You don’t have to completely mash them , just mashing some of them is fine.
Once the water dries up add 1 cup of milk and stir it. Keep stirring to avoid lumps in it .
Then add about two pinches that is half a teaspoon of cardamom powder and stir it well keep stirring it .
Keep the flame on low to medium and cover and let it cook for 3 -4 seconds, or till the milk completely dries up .
Be careful while adding milk , add it little at a time. Also covering the mixture for a while is important to avoid stickiness.
It becomes a little sticky when you add milk but if you cover it for 3 – 4 seconds, the milk will dry up and wont splutter .
Open the lid and keep stirring the mixture , make sure it does not stick to the bottom of the pan.
Once all the milk is dries up, you can now add sugar to it and keep stirring it .
Stir till the sugar dissolves , then cover the vessel with a lid for another 3 to 4 seconds .
That way the rava will solidify if its too runny and the sugar will also completely dissolve.
Open the lid and stir it, make sure that the sugar has completely melted and also the mixture is not too runny. It should solidify and not become too sticky or runny.
Keep stirring till it solidifies and also make sure it does not stick to the bottom of the pan. Make sure the heat is on low to medium to avoid the mixture from burning.
It should be of medium solid consistency not too runny not too dry , if you feel the rava has become too dry you can add milk to it as required and stir it well .
Switch off the flame once it solidifies and your rava sheera is ready
You can take it out in a plate and serve. Or you can take it in a bowl, fill the bowl completely with the rava press and even it out, and then hold a plate upside down on top of the bowl. And then gently turn the plate and the bowl upside down, then gently tap the bowl to let the rava leave the bowl and rava would hold the round shape of the bowl and that way you will get to serve it in a round shape onto the plate. Or you can just take it onto the plate or in a bowl and serve .
This recipe would make enough rava sheera for atleast four people