Apple Cinnamon Sheera (Apple Pie Inspired Semolina Pudding)

Till very recently Sheera for me was always to be enjoyed in its pure form or as Rava Kesari. Then I made Pineapple Sheera. This was followed by Mango Sheera and I was hooked. I am exploring classic flavours that can be incorporated into Sheera and made this Apple Cinnamon Sheera because I love Apple Pie.

Apple Cinnamon Sheera (or Suji Halwa with Apple and Cinnamon) is inspired by the flavours of Apple Pie

I made this Sheera by first steeping the Cinnamon in warm water for about 1 hour and then using this flavoured water. This helped me get the subtle flavour of the spice without it being overpowering. Also, I cut the Apple into small pieces instead of pureeing it. The result was small bits of stewed apple spread through the Apple Cinnamon Sheera.

The result was an aromatic Sheera that was quite a hit with my family. 🙂

Also try my Coconut Sheera with Candied Lemon Peel.

How to Make Apple Cinnamon Sheera

Apple Cinnamon Sheera
Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
I made this aromatic Apple Cinnamon Sheera (Halwa) for Shravan Shukravar and it was quite a hit with family and friends. Familiar yet new.
Course: Dessert
Cuisine: Indian
Servings: 3 Cups
Author: Aruna
  • 2/3 Cup Rava Suji, or Semolina
  • 1/2 Cup Finely Chopped Apple
  • 2/3 Cup Sugar
  • 2" Cinnamon
  • 6 Cashews
  • 3 tbsp Ghee
  • 2.5 Cups Water
To Steep the Cinnamon
  1. Bring 2 cups of water to a boil.
  2. Drop the 2" piece of cinnamon into the water.
  3. Simmer for 2 minutes.
  4. Cover and set aside for 1 hour.
  5. Remove the cinnamon pieces.
  6. Set aside.
To Make the Apple Cinnamon Sheera
  1. In a heavy bottomed vessel, over medium flame, heat 2 tbsp of ghee.
  2. Split the cashews and add to the ghee.
  3. Fry till they start to change colour.
  4. Add the rava and stir-fry till it starts to change colour.
  5. Now add the apple pieces and stir-fry for 5 to 7 minutes till the pieces start to soften.
  6. Add the sugar and mix well.
  7. Turn the heat to low.
  8. Slowly add the cinnamon water while stirring continuously to avoid lumps.
  9. Mix well.
  10. Turn up the heat to a medium flame.
  11. Let the Apple Cinnamon Sheera cook till the water is absorbed. Mix at regular intervals..
  12. Add 1 tbsp ghee and mix well.
  13. Serve warm!


Pattani Guggillu or Pattani Sundal – Devi Navratri Special Recipe

Pattani or Dried Green Peas Sundal - Navratri Naivedyam
Pattani or Dried Green Peas Sundal

Devi Navratri is a time of celebration in the south and I cannot wait for it to begin. I had waxed eloquent about my love for these 9 days in last year’s post on Sengala Guggillu or Bengal Gram Sundal, so I won’t bore you again. 😀

In many South Indian homes and temples, during Navratri, a variety of Sundal or Guggillu is offered as prasadam to people who visit. Sundal or Guggillu are nothing but some kind of soaked dried lentil seasoned with coconut. I have already posted the recipes for Chickpea or Konda Kadalai Sundal,  Sengala Guggillu or Bengal Gram Sundal, Sweet Corn Sundal, and Peanut or Verkadalai Sundal.

Today I am posting the recipe for Pattani Guggillu or Pattani Sundal.

How to Make Pattani Guggillu or Pattani Sundal

Serves: 4

Soaking Time: 6 to 8 Hours

Cooking Time: 20 Minutes


  1. Pattani or Dried Green Peas – 1 Cup
  2. Grated Coconut – 1/4 Cup
  3. Split Black Gram or Udad Dal – 1 tbsp
  4. Mustard Seeds – 1/2 tsp
  5. Red Chillies – 2
  6. Curry Leaves – 4 or 5
  7. Oil – 2 tsp
  8. Asafoetida or Hing – A Pinch
  9. Salt to Taste


  1. In a large vessel, soak the Pattani or Dried Green Peas in at least 3 cups of water for 6 to 8 hours.
  2. After the peas are well-soaked, drain the water.
  3. Add 2 Cups of fresh water and 1/2 tsp salt.
  4. Pressure cook for 2 whistles.
  5. Drain the water completely and set aside,
  6. In a wok or kadai, heat the oil.
  7. Add mustard seeds and wait till they splutter.
  8. Add udad dal and fry till it is golden brown.
  9. Turn the heat to low
  10. Add split red chillies, curry leaves and asafoetida.
  11. Stir-fry for a minute.
  12. Add the cooked Pattani, grated coconut and salt, if required.
  13. Stir-fry for a couple of minutes.
  14. Turn off the heat.
  15. Offer the Pattani Guggillu as Naivedyam and serve as prasadam.


  • Do not overcook the pattani. The Pattani should be cooked just enough such that it breaks when pressed with a finger but not mushy!

Varalakshmi Vratam Naivedyam Recipes

Recipes from Andhra Pradesh for Varalakshmi Vratam

Varalakshmi Vratam is on August 4, 2017. This is the Friday before Sravan Poornima.

An easy way to remember is the Friday before Raksha Bandhan. 🙂

This is a Pooja performed by married women in Andhra Pradesh, Karnataka, and Tamil Nadu pray for the well-being of their families and performing Varalakshmi Vratam is said to be equivalent to worshiping Ashtalakshmi. As with all Indian festivals, food plays a very big role.

Here is a collection of Varalakshmi Vratam Naivedyam recipes.