Planning to make a special treat for the festival? Learn how to make a delicious and easy Panchkhadya Sheera with our step-by-step recipe. This quick guide shows you how to roast rava, prepare dry fruits like cashews and almonds, and perfectly combine everything for a fluffy, festive sweet. Our simple instructions make cooking a joy, so you can serve this traditional sheera to your family and friends in minutes.
Also Read – Make Perfect Modaks at Home
Ingredients:
- 1 Cup of Small Rava (Semolina)
- 8-10 Dry dates, soaked in water for half an hour and then chopped
- Dry Coconut or Fresh Coconut
- Raisins (also known as bedane or kismis)
- 1 tsp Khus Khus (Poppy Seeds)
- 1 tbsp Rock Sugar powder
- 6 tsp Ghee
- 1/2 Banana
- 3 Green Cardamom
- Almonds, Cashew Nuts, Pistachios
- 1/2 tsp (Cardamom, Nutmeg) Powder
- Sugar
- Salt (A Pinch)
- 2 bowls of milk and 1 bowl of water, heated
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Instructions:
- Roast the Rava (Semolina):
- In a heated pan, dry roast one bowl of fine rava on medium heat for 2-3 minutes.
- Add 2 spoons of ghee and continue to roast on medium heat until the rava is fragrant and has a good colour.
- Once roasted, remove the rava from the pan and set it aside.
- Prepare the Dry Fruits:
- Add 3-4 spoons of ghee to the same pan and let it heat up.
- Add 3 crushed cardamoms, followed by dry coconut, almonds, cashews, and pistachios.
- Add the soaked and chopped dry dates and poppy seeds. Stir and saute for a minute until the colour changes slightly.
- Combine and cook:
- Add the roasted rava back to the pan, lower the heat, and mix well for about two minutes.
- Add chopped banana and mix it into the mixture.
- Add powdered rock sugar, half a spoon of cardamom and nutmeg powder, sugar and a pinch of salt. Mix well.
- Lower the heat and gradually add 2 bowls of hot milk and 1 bowl of hot water, stirring continuously to avoid lumps.
- Cover the pan with a lid and cook on low heat for 5-7 minutes.
- After 5-7 minutes, remove the lid, stir the sheera, and cover it again for another 5 minutes on low heat.
- Final steps:
- After 5 minutes, remove the lid and mix the sheera well. It will become fluffy as it cools down.
- The Panchkhadya Sheera is ready to be served.
Also Read – Easy Ukadiche Modak Recipe
Frequently Asked Questions:
Q1. What is Panchkhadya Sheera?
Ans: Panchkhadya Sheera is a traditional Indian sweet pudding made from semolina (rava), ghee, and a mixture of five (panch) key ingredients: dry dates, dry coconut, poppy seeds, rock sugar, and cardamom. It is a popular festive dish, often served as a sweet treat or an offering.
Q2. How do I prevent my sheera from getting lumpy?
Ans: To avoid lumps, make sure your milk and water mixture is hot before adding it to the roasted rava. Also, stir continuously and gradually as you pour the liquid into the pan to ensure a smooth, lump-free consistency.
Q3. What dry fruits can I add to this recipe?
Ans: This recipe includes dry dates, dry coconut, almonds, cashews, pistachios, and raisins. You can customise the recipe by adding your favourite dry fruits, such as walnuts or figs, or by omitting any you don’t prefer.
Q4. How can I make a vegan version of this sheera?
Ans: To make a vegan version, simply substitute the ghee with a plant-based oil or vegan butter and use a plant-based milk alternative like almond milk, oat milk, or coconut milk instead of dairy milk.
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Easy Panchkhadya Sheera for Festivals
Ingredients
- 1 Cup of Small Rava Semolina
- 8-10 Dry dates soaked in water for half an hour and then chopped
- Dry Coconut or Fresh Coconut
- Raisins also known as bedane or kismis
- 1 tsp Khus Khus Poppy Seeds
- 1 tbsp Rock Sugar powder
- 6 tsp Ghee
- 1/2 Banana
- 3 Green Cardamom
- Almonds, Cashew Nuts, Pistachios
- 1/2 tsp Cardamom, Nutmeg Powder
- Sugar
- Salt A Pinch
- 2 bowls of milk and 1 bowl of water heated
Instructions
Roast the Rava (Semolina):
- In a heated pan, dry roast one bowl of fine rava on medium heat for 2-3 minutes.
- Add 2 spoons of ghee and continue to roast on medium heat until the rava is fragrant and has a good colour.
- Once roasted, remove the rava from the pan and set it aside.
Prepare the Dry Fruits:
- Add 3-4 spoons of ghee to the same pan and let it heat up.
- Add 3 crushed cardamoms, followed by dry coconut, almonds, cashews, and pistachios.
- Add the soaked and chopped dry dates and poppy seeds. Stir and saute for a minute until the colour changes slightly.
Combine and cook:
- Add the roasted rava back to the pan, lower the heat, and mix well for about two minutes.
- Add chopped banana and mix it into the mixture.
- Add powdered rock sugar, half a spoon of cardamom and nutmeg powder, sugar and a pinch of salt. Mix well.
- Lower the heat and gradually add 2 bowls of hot milk and 1 bowl of hot water, stirring continuously to avoid lumps.
- Cover the pan with a lid and cook on low heat for 5-7 minutes.
- After 5-7 minutes, remove the lid, stir the sheera, and cover it again for another 5 minutes on low heat.
Final steps:
- After 5 minutes, remove the lid and mix the sheera well. It will become fluffy as it cools down.
- The Panchkhadya Sheera is ready to be served.
