Rava Sheera also known as Sooji Halwa is a very popular Indian Sweet dish. Its one of those easy sweet recipes which comes together quickly and requires only a few ingredients like Rava(Sooji/semolina), Ghee (clarified butter), Sugar, dry fruits and some cardamom powder for flavoring. You can serve this dish as dessert or even as a breakfast item. Its a usual sight to find this dish as a Prasad (blessed food which is then distributed to all) at most Pooja’s (prayer to worship one or more deities). In addition to this, its also made on a number of Indian festive occasions such as Ganesh festival, Navratri, Diwali etc. If you are planning a Satyanarayan Katha Pooja at your place, this Sheera is one of the Prasad that you will need for this Pooja.
I follow my mom’s recipe blindly for this Sheera and she always says keep the basic ratio same and that way you can increase or decrease the amount of Sheera you want to make. The ratio for Rava:Ghee:Sugar:Liquid (milk OR water OR mix of both) should be 1:1:1:2. Her few more tips for getting the perfect soft, grain and lump-free Sheera are: Use mix of milk and water. Always add hot liquid to the rava mixture that way you don’t slow down the cooking process. Always add the sugar last after the liquid has been absorbed. Last but not the least, to quicken the cooking process even further always have roasted rava on hand this way you save the initial 10 mins of this recipe. Proper roasting of rava is the most important step for the texture of this recipe and to avoid getting a raw taste in your final product.
1 cup ghee and sugar can feel a bit too much especially if you are watching your weight. So you can reduce the portions to suit you needs like you can use 1/2 to 3/4 cup of sugar depending on how sweet you like. Similarly 1/2 to 3/4 cup of ghee. The more ghee you use the more moist and soft the sheera is else it may be a bit dry. You can store the leftover Sheera in an airtight container in the refrigerator. Just heat it in a microwave and you should be able to enjoy hot and soft/fluffy sheera again. Or you can make Sanjori out of the leftover Sheera and enjoy it for breakfast.
Now to the recipe…
1 cup fine Rava (sooji/semolina)
3/4 cup Ghee (Indian Clarified butter)
1 cup milk
1 cup water
10 cashews coarsely chopped
2 tbsp of raisins
3/4 to 1 cup sugar (or to taste)
pinch of saffron(optional)
pinch of cardamom powder
In a pan stir the rava on medium-low flame for 10 mins or until you start getting the aroma. Keep stirring intermittently and make sure not to brown the Rava. Simultaneously in another saucepan/vessel add water and milk and bring it to boil. Now add the ghee and mix again for about 5-7 mins. Make sure to roast on medium low as we don’t want the Rava to brown.
Now when Rava is ready add dry fruits and give it a good mix and roast for about a minute or until the cashews have slightly browned and raisins are puffed. Don’t wait too long else the dry fruits can burn. Now turn the gas on low and slowly pour the boiled/hot milk and water mixture with one hand and keep stirring with the other hand. Once you have poured all the liquid, the mixture will looks liquidy at start and slowly the Rava will start absorbing the liquid. Keep mixing till the rava absorbs all the liquid. Now cover for 2 mins and let the Rava cook.
Then add the sugar and cardamom powder. Increase the heat to medium low again and stir. Once you add sugar, the mixture will start releasing some water (which is actually sugar melting). Keep mixing until the mixture absorbs all this liquid. Then cover for 5 mins again. Give it a final stir and its ready. If you want to add saffron add it along with sugar or add it to the boiled milk.
- Make sure to roast you Rava/Sooji well. Failure to this can result in a raw taste in your halwa and improper texture.
- The amount of sugar and ghee can be adjusted as per taste and preference.
- I prefer to add only cashews and raisins as dry fruits to this sheera but you can add almonds or any dryfruits of your choice.
That’s it, our Sweet Rava Sheera is ready, Serve it hot topped with some more dryfruits, Enjoy!!
Rice Kheer (Pudding) is a very popular, thick, creamy and delicious Indian dessert made with rice, milk, sugar and flavored with some cardamom powder and nuts. Some like to use cooked rice for making this dish but for today’s post I’ll be sharing the recipe for making this pudding from scratch. Its my MIL’s recipe and comes out perfect every single time I make it.
In addition to cardamom, I like to add a touch of saffron to this dish which makes it even more rich and fragrant in addition to imparting a slight color to this dish. When it comes to saffron little goes a long way. This dessert can be served hot or cold, choice is yours. Which ever way you decide it tastes equally delicious. In fact you can make this dish in advance and refrigerate. The flavors really marry well and taste even better the next day. It tends to thicken when refrigerated so if you don’t like it too thick, add some milk and adjust consistency before serving. Occasion could be any – wedding, festivals, parties, potlucks, or simply a dessert craving this dish is surely a big hit always.
Now to the recipe…
Ingredients: (Serves 4)
1/4 cup of rice (using basmati rice)
4 cups of milk (using whole milk)
1/2 cup of sugar (or to taste)
4-5 shelled pistachios for garnishing
2 tbsp of raisins
pinch of cardamom powder
couple of strands of saffron (optional)
Wash and soak the rice for 20-30 mins then drain and keep aside. Soak the almonds in hot water for 10 mins, peel the skin off and roughly slice them. Similarly roughly chop the pistachios and cashews and keep them aside with raisins. In a thick bottomed pot bring milk to a boil and then add the soaked and drained rice to it. Stir well and cover and cook on low flame until the rice is 3/4th cooked (approximately 20 mins). Keep stirring intermittently to prevent the milk and rice from sticking to the bottom of the pan.
Once you see that Rice is almost cooked, add the sugar, cardamom powder, saffron, dry fruits -cashews, raisins and almonds (reserving few for garnishing along with pistachios). Mix well and cook on low heat until the mixture thickens. (approximately 30-40 mins) Keep stirring intermittently to prevent the milk and rice from sticking to the bottom of the pan.
- I have used Basmati Rice for this recipe, but any kind will work.
- Whole milk gives it a nice and creamy texture but low fat milk will work too. If you want to take the creaminess to the next level you can substitute 1 cup of milk with half n half or cream.
- You can use dry fruits of choice. I prefer to add cashews, almonds and raisins and they go very well with this kheer. Prefer to reserve the pistachios for garnishing. But you can alter it based on your preference.
That’s it, creamy, thick and delicious Rice Kheer (Pudding) is ready, Serve it hot or cold garnished some more dry fruits on top. Enjoy!!
There are very few fasts that I observe and Angarika Sankashti (chathurti that falls on a Tuesday) in one of them. This fast ends at night where you prepare your meal without using any onion garlic & seal it with a sweet dish. Mom usually makes Sevai Kheer (her patent) for such occasions and I would fondly eat this in comparison to the other members of the Kheer family. Also during a recently chito chat with my MIL, she expressed her content over the quick cooking time of this dish which is so true. All in all, I finally decided to make Sevai Kheer for this auspicious occasion.
Like most members of pudding family, Sevai kheer too can be relished hot or cold. This kheer has a tendency to become thick as time progresses. So if you have make it before hand add some milk and mix to adjust the consistency. I prefer eating this Kheer thick and warm.
For this recipe I’ve used condensed milk since it helps speed up the milk thickening process as well as adds to the sweetness. But you can easily make this using sugar too just simmer the the milk for longer to get thick consistency of milk like shown in my Rice Kheer recipe. Or you could use a mix of both condensed milk and sugar.
Now to the recipe…
1/2 cup vermicelli (sevai)
2 cups of milk
1/2 can of condensed milk (around 1/2 cup) OR sugar to taste
Few almonds and raisins (or any dry-fruits of your choice)
2-3 green cardamom pods (peel & crush the seeds to powder consistency)
1 tbsp of ghee/clarified butter
few strands of saffron (optional)
- Heat ghee in a vessel and once hot, roast the vermicelli on medium flame. Keep stirring to ensure they don’t stick. Once they turn slightly golden, remove on a plate and keep aside.
- In another vessel, bring milk to a boil and then add the condensed milk and crushed cardamom seeds and stir. (Note:- if you are using only sugar and no condensed milk then add the sugar after vermicelli has cooked i.e. along with the dry fruits mentioned below)
- Once it starts bubbling, add the roasted vermicelli and let it simmer on low-medium heat for 10 mins.
- In the mean while, blanch the almonds, peel the skin and chop into small pieces. Add these along with few raisins to the boiling milk and vermicelli. Allow to simmer.
- Add some saffron threads , stir and simmer again.
- Keep simmering till you get the kheer of desired consistency.
That’s it out Sevai Kheer is ready, Garnish it with more dry fruits of your choice and serve it either warm or cold. Enjoy!
I don’t have a sweet tooth but when it comes to Chocolate bread pudding I don’t know when to stop. This is the reason why it took me so long to post my first dessert recipe and also I picked this one. Another reasons for my inclination towards this dessert could be bread. I am a bread fan & can eat it all the time.
My mother introduced me to this simple yet tasty dessert “Bread pudding”. Hers is a classic version which she makes using Caramel sauce (melted sugar). I opted to substitute caramel with an all time favorite ingredient, CHOCOLATE!!
This dessert is savored by people of all age. Its perfect choice for parties as you can complete all the prep ahead of time & just pop the pudding into the oven while your dinner is just finishing. Also fits with the perfect mood for dessert after candle light romantic dinner.
4 buns of sweet bread cut into half inch cubes (Or use regular bread just increase the amount of sugar per taste )
2/3 cup of milk
1 tbsp regular sugar & 1 tbsp brown sugar (Or use 2tbsp of regular sugar)
1 &1/2 tbsp of unsweetened cocoa powder
1 tsp of instant espresso coffee powder
1/2 tsp vanilla extract
2-3 tbsp of semi-sweet chocolate chips
2 tbsp of fat free whipped cream for garnishing/serving.
Preheat your oven to 350F. Arrange the bread cubes on a baking sheet & bake for 5 mins or until toasted. Keep them aside
In a bowl combine milk, sugar, cocoa powder, espresso coffee powder, vanilla extract & egg. Whisk to combine all the ingredients to form a wet mixture.
Now add the bread to this wet mixture & mix well making sure each bread is well coated with the mixture. Cover & let it sit for about 1 hour. (you can also keep it for longer)
Preheat your oven to 325F. In a baking dish, pour the bread mixture & top it with chocolate chips. Fill another baking tray with 1 inch deep warm water & place the bread pudding tray in it.
Bake for about 35-40 mins or until set. Chocolate Bread pudding is ready!! Its crusty from the outside & mushy from inside – just perfect!!
Serve pudding warm topped with whipped cream & some chocolate shavings.
Hope you try it & enjoy it as much as I do!!
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