Godacha Sheera (shira) is a very famous sweet dish that originates from Maharashtra. It is a very common prasad, naivedyam (holy food offering) prepared during festivals, functions or a happy occasion. Satyanarayan pooja (religious observance or ritual followed by the hindus) always has Sheera as prasad.
It is made from Rava or semolina. Other common names in various parts of India are Upma, suji ka halva etc. These differ in tastes and variety from the Sheera.
Serves – 3
Rava (thin semolina) – 1 cup
Ghee (clarified butter) – ¾ cup
Sugar – 1 cup
Milk – 1 cup
Saffron – 4-5 strands
Elaichi (green cardamom) – 1 tspn
Raisins, Cashewnuts – 2 tbspn
Banana (cut into small pieces) – 1 medium
- In a pan heat the ghee and add semolina. Roast it on a low flame till it turns golden in color. Meanwhile in another pan bring to boil the milk along with saffron.
- Add cashewnuts, raisins and banana to the semolina mixture and sauté for 3-4 minutes.
- Add sugar to the semolina mixture and stir briefly for 2 minutes.
- Add the saffron added milk to the semolina mixture. Add green cardamom and stir for 2 minutes. Cook it at a low flame for another 2 minutes with lid on, so the mixture thickens.
- Serve hot.
Saffron, green cardamom, raisins, cashewnuts are known to add rich flavor and taste to Sheera. But incase not available, can be kept optional.
People who have a sweet tooth but are advised to control their sugar content can add jaggery (¾ cup) instead of sugar. This adds a natural brown color.