Rava no sheero/shiro or Satyanarayan pooja sheera is a sweet made with suji, ghee, sugar and milk. During Satyarnaray poojas this sweet is made as an offering to the God. Though the recipe doesn’t require too much ingredients, people say that it takes a lot of trial to get it to a right consistency.
Here is the recipe for making ravo no sheero
1 Cup Suji (Rava)
3/4th Cup Sugar (1:1 is a general rule of thumb for making sweets, but we eat a little less sweet at our house)
3/4th cup + 2 Teaspoons Ghee,
3 Cups milk
2 Teaspoons Golden Raisins, for garnishing
2 Teaspoons Sliced Almonds, for garnishing
1 Pinch Saffron
In a heavy bottom pan, heat the ghee and add the rava to it. Roast it on medium low flame until a light aroma is released and the rava turns light golden brown (12-15 minutes). While the rava is roasting on one stove, boil the milk in another pan and the saffron to it. Once it comes to a boil, reduce the flame to medium and boil for 5-7 more minutes. The quantity of the milk should reduce down from 3 cups to 2.5 cups.
Once the rava is roasted and the milk has thickened a little bit, take the rava off the stove and move it as much away from you as you can. Now add the milk to it. Be very careful while adding the milk as it will splatter everywhere as soon as it comes in touch with the hot rava. Stir and mix well and return to the stove on medium heat. The milk will be absorbed by the rava within a minute or two adding it to the rava.
Now add half the sugar to this mixture. Stir and mix together making sure no sugar sticks to the bottom of the pan. Once the sugar gets incorporated, add the rest of the sugar to it. Stir and mix continuously until it dissolves completely and the mixture starts to come together looking like a big lump. At this point, add most of the raisins and almonds to it. Mix well and take off the flame. Garnish with the rest of the raisins and almonds. Serve hot.
Note: This is my mom’s recipe. While making the sheera at home, I used a little less than 3/4th cups of ghee. I must say that it didn’t change the taste much, but the texture of the sheera was a little drier than what I am used to. I would recommend using the same amount of ghee mentioned in this recipe to get a good texture of the sheera.
PS: Sorry no picture of the sheera:(
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