Sharada Navaratri means a different sweet and savoury naivedyam everyday for nine days. That can be quite a challenge for me because most days, I have to make whatever I choose to before I go to work at about 8:30 AM. One perennial favourite in our home is Sheera or Suji Halwa or Rava Kesari, as it is called in different parts of India.
When I am feeling particularly decadent, I love to eat sheera with puri! 🙂
You could also try:
- Rava/Semolina/Suji – 1 Cup
- Sugar – 1 Cups
- Ghee/Clarified Butter – 2 tbsp
- Cashew Nuts – 6
- Kishmish/Raisins – 10 to 12
- Saffron Strands – 8 to 10
- Milk – 2 tbsp
- Cardamom Pods – 3 or 4
- Water – 2.5 Cups
- Warm the milk and soak the saffron strands in them for at least 10 minutes.
- Crush the cardamom seeds to a rough powder.
- In a heavy bottomed vessel or kadai/wok, over medium heat, heat the ghee.
- Add the split cashew nuts and fry till light brown.
- Add the rava and fry till it just starts to turn brown.
- Turn the heat to low. Add the sugar and mix well.
- Add the kishmish and mix well.
- Add the water and cardamom powder.
- Stir well.
- Turn the heat up to medium and let the rava cook.
- Stir constantly.
- When the water is almost absorbed, add the milk and saffron.
- Mix well.
- Let it cook over medium-low heat till almost all the water is absorbed.
- Serve warm.
- You can use 1 Cup Milk and 1.5 Cups water, instead of 2.5 Cups of water.
- Add a few drops of yellow/kesar food colour to the water, if you want the kesar color to the sheera.
- Always serve sheera/rava kesari warm.