Simple Sweet Banana Sheera
Whether you eat it for breakfast, dessert or a midnight craving, Banana Sheera is decidedly amazing. Sheera is a classic Indian sweet served liberally at numerous traditional occasions and festivals. Banana sheera combines the delicious creaminess of bananas and the sweet, earthiness of sheera in one explosion of deliciousness and comfort that will keep you coming back to this recipe over and over again. And it’s pretty simple to make. Learn how to at your own risk!
- Serving spoon
- Plates or bowls
- Coarse semolina (rava or sooji) - 2 cups
- Ghee - 5 tbsps
- Ripe bananas - 2 to 3
- Raisins - 15-20
- Sliced almonds - 10-15
- Halved cashews - 10-15
- Powdered cardamom (Choti Elaichi) - 3 pods
- Saffron - a pinch
- Water or milk - 3 cups
In a large saucepan put two tablespoons of ghee and let it warm up on medium heat.
- When warm toss in your raisins and roast them in the ghee until they are golden brown and have plumped up.
- Then remove them and set aside. Drain excess ghee as you take them out of the pan.
- Now it’s time to roast the almonds and the cashews. Toss them into the same ghee and let them roast slowly.
- Roast for 5 to 7 minutes on a medium flame or until the nuts are golden brown and crisp.
- Then remove them to a plate and set aside.
- To get started with the sheera add in another couple tablespoons of ghee to your pan.
- Turn the heat to medium low and then put in the coarse semolina. This must be roasted carefully while stirring constantly. It is imperative that you don’t stop stirring at this stage because the semolina can burn very easily and we don’t want that to happen.
- Roasting the semolina can take upto 8-10 minutes. But proceed with caution as different quality semolina will cook differently.
- Focus on the colour and fragrance of the semolina. It should turn slightly golden but not brown and give out a fragrant toasty aroma when it is ready.
- Once it is perfectly roasted add in the bananas. They can be roughly chopped because they will get mashed into the sheera as they heat up.
- Give them a good stir and a slight smashing down for a minute or two.
- Then add in your liquid. You can choose to add water or milk.
- The standard rule of thumb for using liquid in sheera is 1:3. That means for every 1 part (or cup) of semolina you need to use 3 parts of water.
- Stir the water in well to make sure there are no lumps.
- Turn the heat up to medium and let the mixture simmer with the lid on for a few minutes. This can simmer for anywhere between 3-6 minutes.
- Pay attention to the texture of the mixture. When it has become a slightly less runny porridge-like consistency you are ready to move on to the next step.
- Add the sugar to the mix and stir it well. Ensure it is fully incorporated.
- Follow this up with the powdered cardamom and the saffron.
- Mix them well and add the roasted nuts to the sheera.
- Once all the ingredients are evenly distributed through the sheer you are ready to serve.
- Top your ready sheera with a dollop of ghee for that extra flavour and shine.
- You can use oil instead of ghee for a less fattening option. But be prepared for the change in taste. Ghee tends to taste richer and creamier.
- Using milk makes the sheera smoother and have a richer, deeper flavour. However, using water is a low fat option.
- This can easily be made by switching the sugar with a sugar replacement (such as Sugar-free, Equal, etc) for diabetic patients.
- Stirring the sheera is paramount to its success. If you don't stir as the sheera cooks it will stick to the pan. So grit your teeth and do the work!