Long time since I posted any recipe.
Today being Vasanth Panchami decided to make some Sheera as offering to Goddess of knowledge Saraswati.
I have used a Nendra banana which is a native of Kerala. They are mostly used in preparing Halwa or eaten as is or steamed during fasting or as a mid day snack. Very nutritious and filling too.
Loved the grainy texture of the banana flavoured Sheera. I have used a big Nendra banana so that I could reduce the quantity of jaggery.
Nendra Banana – 1
Semolina/fine suji – 1 cup.
Jaggery powder – 1/2 cup
Ghee – 3 table spoons
Cardamom – 3 pods powdered
Hot Water – 2.5 cups
Almonds -3 slivered
Cashew bits – 1 spoon
Raisins – 1 spoon.
Take a saucepan and add a spoon full of ghee and then a cup of Semolina or suji and roast for about five minutes on medium flame until you get the aroma.
Add in the chopped banana bits and and sauté until it mixes well with the suji and let’s out the aroma.
Now add the hot water and mix it well. Cover it with a lid and cook it for about 10 minutes on low flame mixing occasionally.
Add the jaggery powder, cardamom and the remaining ghee and mix well and sauté for another five minutes or so.
When the mixture let’s out ghee and leaves the side of the pan the Sheera is ready.
Transfer to a dish and garnish with almonds, cashews and raisins.