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Prasadacha Sheera Muffins

The Satyanarayan Pooja is an inseparable part of Hindu Culture and arguably, one of the most popular forms of worship performed in India. Unlike other poojas, which are to be performed by only certain people at only certain times; the Satyanarayan Pooja can be performed by any person, of any age, irrespective of social status; which is I suppose the main reason why is it so popular. I am not a very religious person myself, but the thing I enjoy the most about the Satyanarayan pooja, is the Prasadacha sheera, which is offered to the Lord. This Prasad, or offering, made of semolina, banana, sugar, cardamom and a generous amount of ghee and milk is truly like a blessing from the Almighty for your taste-buds.

Roasted semolina

Roasted semolina

The batter...

The batter…

mashed bananas..

mashed bananas..

Cooling on the wire rack...

Cooling on the wire rack…

Into the moulds...

Into the moulds…

Prasadacha sheera muffins

Prasadacha sheera muffins

My grandmother turned eighty earlier this month and I wanted to make something special for her birthday. She is a vegetarian, which meant I couldn’t make a cake with eggs. My friend Neha had a shared a recipe for semolina and banana cake on a Facebook food group, and my grandmother loves the Prasadacha sheera. So I’ve modified it to suit my grandmother’s liking and used all the ingredients that go into the Satyanarayan Prasad, to make my prasadacha sheera muffins.

Ingredients:

1 ½ cup semolina (rawa);

1 ¼ cup powdered sugar;

1 ¼ cup clarified butter (ghee/ sajuk tuup);

1 cup Milk (more if needed to adjust consistency);

3 bananas, peeled and mashed;

¼ cup raisins;

1 tsp powdered green cardamom (elaichi);

1 tsp baking powder;

A handful of chopped almonds,

Few holy basil leaves (tulsi) to garnish.

Method:

  1. Heat a pan and melt 1 tbsp ghee in it. Add the semolina to the molten ghee and roast the semolina until it turns pink and smells toasty, while stirring continuously. Remove the roasted semolina from the pan, into a plate, and allow to cool.
  2. Cream the remaining ghee and powdered sugar together with a hand blender until the mixture is fluffy.
  3. Add the mashed bananas and blend again quickly.
  4. Now add the roasted semolina, raisins, cardamom powder and baking powder to the mixture and fold in with gentle but firm strokes.
  5. Add about 1 cup milk and mix into the batter to get a dropping consistency.
  6. Line a muffin mould with paper cups and spoon in the batter into them. Top the batter with chopped almonds and a tulsi leaf on each muffin.
  7. Bake in a preheated oven at 180C for about 20 minutes.
  8. Cool on a wire rack and serve, either warm or room temperature.
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3 comments on “Prasadacha Sheera Muffins

  1. Aruna Panangipally
    January 28, 2015

    What a lovely idea!

    Like

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This entry was posted on January 28, 2015 by in Recipes and tagged , , , , .
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