MyMusingsSangSpeak- Pet Puja - Kelyacha Sheera

Kelyacha Sheera (Banana Suji Halwa)

Kelyacha Sheera is a typical Maharashtrian recipe, it is Suji Halwa with banana. I have already mentioned in my recipe of Suji Halwa or Sheera as in Marathi, that this dish is considered to be sacred and offered to God as Naivedyam, especially for the SatyaNarayan Puja and further is distributed as Prasaad. My mother used to make really amazing Kelyacha Sheera, by roasting the Suji (Semolina) along with bananas in pure ghee to a lovely golden brown. Even while writing, I am transported to the rich aroma of this lovely dish.
In childhood, this Prasaad of Kelyacha Sheera was a delicacy worth all the wait. It would be served very beautifully in banana leaf. Roasting with immense patience is the key to this wonderful recipe.

Ingredients

Rawa (Suji/Semolina) – 1½ cup

Pure Ghee – ½ cup

Banana (ripe) – 1 large

Milk – 2½ cups

Sugar – 1 cup or a little more

Cardamom Powder – ½ teaspoon

Dry fruits (Cashew, Almonds, Raisins) - Optional

Method

Take a hard-bottomed pan and heat the ghee and add suji to it. Keep roasting the Suji on medium heat till it turns to a light brown colour. Mash the banana and add to the roasted suji and keep stirring and roasting till the mixture turns a deep golden brown. Warm the milk and add to this mixture, be careful while adding as the suji mixture tends to splutter. Stir well, the suji milk mixture will come together, then add sugar to this mix. Mix well and cover with a lid and allow to cook for about 5 minutes. Add cardamom powder. Garnish with dry fruits and serve hot.

Note - Preparation and cooking time is about 30-40 minutes.

MyMusingsSangSpeak - Pet Puja - Banana Cake (Vegetarian) in Pressure Cooker

Banana Cake (Vegetarian) in Pressure Cooker

I am sharing a vegetarian banana cake recipe baked in pressure cooker and this is a tasty, soft, moist cake with delicious flavour. I followed this recipe on the net. We require ripe bananas in this recipe and the dash of cinnamon, nutmeg and vanilla gives this cake that mouth-watering flavour.

 

Ingredients

Bananas – 2 ripened

Wheat Flour – 1 and ½ cup

Sugar – ½ cup

Oil – ½ cup

Milk – ½ cup

Salt – ½ teaspoon

Baking Powder – 1 teaspoon

Baking Soda – ½ teaspoon

Cinnamon Powder – ½ teaspoon

Nutmeg powder – ¼ teaspoon

Vanilla extract – ½ teaspoon

Method

Sieve together wheat flour, salt, baking powder and baking soda and set aside. Blend the bananas and sugar in a mixer. Now take the banana and sugar mixture in a bowl and add oil to it and mix well. Add the sifted wheat flour to this mixture gradually and fold in well. Finally add the milk and mix well. Preheat the pressure cooker and keep a separator in it. Grease the cake pan and pour the cake batter, keep it in the pre heated pressure cooker and cover with the lid (without the whistle) and bake on a medium flame for about 35-40 minutes. Insert a knife in the centre of the cake to check if the cake is done, the knife should come out clean surface, meaning the cake is done well.

MyMusingsSangSpeak-Pet Puja - Banana Coconut Halwa

Banana Coconut Halwa

Banana Coconut Halwa is a traditional Indian dessert with a lip smacking taste and you are left wanting more of it. My mother had learnt this recipe in her cookery course and it is one of my favorites. The combination of bananas and coconut is a classic one. It is extremely simple to make and can be made in a jiffy literally.

Ingredients

Bananas (ripe) - 5-6 nos

Jaggery - 1 cup

Fresh grated coconut - 1 cup

Ghee - 2 tablespoons

Khoya (Mawa) - 100 gms

Cardamom Powder (optional) - 1/4teaspoon
Dry fruits for garnish(optional)

Method

Heat ghee in a pan and add mashed bananas and fry well by stirring. Once you get the aroma of nicely sautéed bananas, add jaggery and grated coconut and cook for about 4-5 minutes till jaggery dissolves. Add khoya and cook for further 5 minutes. Once the ghee starts separating, remove from fire and add cardamom powder. This halwa can be served hot or chilled, it tastes good both ways.

Note - Preparation time is approximately half hour to 40 minutes. This quantity is sufficient for 4-5 persons. If khoya is not readily available, use milk cream.