Maharashtrian Style Satyanarayan Puja Prasad Sheera

Satyanarayan Puja Bhog heera
Satyanarayan Puja Prasad Sheera

This is a Recipe for making at home sweet, tasty and delicious Sheera as Prasad for the Satyanarayan Pooja. This Sheera recipe has been given in the typical and traditional Maharashtrian Style of Cooking.

The Satyanarayan Puja is a very sacred and important Hindu religious ritual in which the household seeks the blessings of the Palanharta Lord Vishnu, the Protector in the Hindu Divine Trinity or Trimurti of Brahma, Vishnu and Mahesh.

After the Puja, there is a tradition to distribute the Satyanarayan Prasad Sheera to family members, friends and all those who visit the house to seek the blessings of Satya Narayana.

The Marathi language version of this special Sheera can be seen here- Satyanarayan Prasad Sheera

Preparation Time: 45 Minutes
Serves: 30-35 Persons

2 Cups Thick Suji (semolina)
2 Cups Sugar
2 Cups Ghee
2 Cups Milk + 1 ½ Cup Water
2 Banana (cut in pieces)
2 Teaspoon Cardamom Powder
10 Cashewnuts, Almonds (chopped)
50 Gram Raisins

Satyanarayan Puja Bhog heera
Satyanarayan Puja Prasad Sheera

Mix the Milk and Water together. Peal the Banana and cut it into the small pieces.
In a big sized Kadai melt the Ghee and add the Semolina or Rawa and roast it on a slow flame till the color changes in to golden color. Add the Banana pieces into the Rawa and roast again for about five minutes.
Then pour the Milk slowly into the roasted Rawa and keep stirring it and cover the Kadai with a plate and cook the Rawa for four to five minutes on a slow flame.
After cooking the Rawa add the Sugar and mix it well and cook for three-four minutes. And add Cardamom Powder, Cashew nuts, Almonds and Raisins and mix it well.
While keeping the Satyanarayan Prasad in front of the Satyanarayan Pooja garnish it with Tulsi (holy basil) leaves.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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