This perfect Satyanarayan Prasad recipe (सत्यनारायणाचा प्रसाद) is easy to follow and has precise measurements. During any auspicious occasion, festival or in the month of Shravan when you have traditional Satyanarayan Puja at home, you can make this Prasadacha Sheera recipe (प्रसादाचा शिरा) and offer to God.
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Satyanarayancha Prasad / Prasadacha Sheera normally tastes different and better than normal sooji halwa as it is made following certain measurements, and it also includes lots of your love and devotion. This extremely detailed recipe blog post and a quick video below will give you the exact proportions and all the tips and tricks to make the perfect Satyanarayanacha Prasad. Check out how to make Prasadacha Sheera at home below.
Quick, easy to follow video with step-by-step instructions of how to make Satyanarayan Prasad:
Follow proportions for Perfect Prasadacha Sheera
When making Satyanarayan Puja Prasad, rava (sooji / semolina), sugar and ghee (clarified butter) are taken in equal amounts whereas milk (liquid) is taken in twice the amount. Milk can be replaced with half water and half milk. So, if water is used to make Prashad then all five ingredients (rava, sugar, ghee, water and milk) should be taken in equal quantities. I like to make Prasad Sheera by completely using milk as a liquid as it tastes better and is invariably made for special occasions, festivals or ceremonies. You can use half water half milk if you like.
Traditionally, in the state of Maharashtra, five main ingredients for Satyanarayan Pooja Prasad are taken in multiples of 1¼ (savva / सव्वा in Marathi) for which you can use either cup, bowl or kilogram measurements e.g. 1¼ cup rava, 1¼ cup sugar, 1¼ cup ghee, 1¼ cup water, 1¼ cup milk. Also, cow’s milk is preferred to make Satyanarayan Puja Prasad.
Ghee (clarified butter) might seem a lot but always follow the measurements when making Prashad as these measurements are what makes it so special and delicious.
Roasting well is the secret to fluffy Prasad Shira
One single most important thing to remember when making perfectly fluffy and granular Prasad is roasting rava / suji / semolina well whilst mixing continuously or else this sweet semolina pudding will become sticky.
Always use low heat when making this easy Prasad recipe as it prevents sticking and burning, and semolina gets roasted really well on low heat.
Initially roast rawa only till it changes colour slightly and turns a shade darker, becomes aromatic, ghee separates and starts floating and you start seeing bubbles on top.
Then add banana, nuts and raisins / sultanas and roast till it turns golden brown and all the banana melts. Ripe banana gives a really nice flavour to this Prasad recipe and sets it apart from normal suji halwa / shira. You can use any variety of banana, small (velchi keli / वेलची केळी / elaichi kela), large (rajeli keli / राजेळी केळी) or normal green / yellow bananas. Some add banana pieces at the end on the top of prepared Prasad. But as banana doesn’t get well incorporated in Shira it tastes different. Also, as time passes banana turns black and doesn’t look or taste as good so it’s better to add banana whilst roasting so that it integrates well with semolina and makes Satyanarayan Prasad extremely flavourful.
When roasting this mixture will become so aromatic that even your neighbours will know you’re making something special!
Use HOT Milk Only
After the mixture is well roasted, carefully start pouring in HOT milk whilst mixing continuously. DO NOT use cold or room temperature milk in this sheera recipe, ONLY use HOT milk or else suji halwa might become sticky. Be CAREFUL while adding milk as it will splash, so add little at a time and mix.
At this stage you can add Kesar (saffron). It is completely optional to add Kesar, but I like the flavour and aroma of Kesar so add it, but you can skip it entirely if you wish.
Cook whilst mixing continuously till all the milk gets absorbed. Make sure there are no lumps in the mixture.
Add Sugar only after Milk gets absorbed
Remember to add sugar ONLY after all the milk gets absorbed in the mixture or else this Shira recipe might turn sticky and not taste as good.
After adding sugar you’ll notice that it melts and turns mixture liquidy again; but do not worry about it. Sugar / liquid will get absorbed in the mixture and the texture and consistency of this Banana Sheera will be perfect in the end.
After melted sugar gets absorbed, cover and cook for 3-4 minutes. After 3-4 minutes you’ll see that the ghee starts to float on top. Then swich off the heat, add green cardamom (Elaichi) powder, mix well and again cover and let it rest for another 5 minutes. This will give each semolina / rava grain time to absorb liquids and fluff up properly.
Add green cardamom (Elaichi) powder towards the end, only after switching off the heat or else its aroma will vanish if added earlier while cooking.
After Prasadacha Sheera has rested for another 5 minutes, fluff it up and remove in a bowl / plate. You can garnish with some nuts and place some Tulsi (Holy Basil) leaves on top.
You can also add Tulsi leaves when adding banana, nuts and raisins and roast so that they get integrated in the Prasad. Do not cut or chop Tulsi leaves, just add them whole. I couldn’t find Tulsi leaves where I live when making the video, so didn’t add them in the above video.
Offer this perfect Prasadacha Sheera to deities as Naivedhya / नैवेध्य (offering to God) along with Panchamrut during auspicious occasions like Maha Shivratri, Satyanarayan pooja, Janmashtami, Ganesh Chaturthi, etc. and share this sacred Prasad / प्रसाद (blessed food) and Panchamrit with all as a symbol of blessing from God.
Here is a detailed Panchamrut / Charnamrut recipe for you.
Check out the Recipe Card and Step-by-Step Instructions with Photos below.
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Step-by-step instructions with photos for Satyanarayan Prasad:
• For Prasadacha Sheera, equal amount of semolina (Rava/Suji), sugar and clarified butter (Ghee) must be taken whereas milk must be taken in twice the amount.
• Heat clarified butter (ghee) on low setting in a pan. Even if ghee seems a lot, it should be used according to measurements for making Prasadacha Sheera.
• Let the ghee melt down completely.
• After ghee has melted add semolina (Rava/Suji).
• Sauté whilst mixing continuously till it changes colour, becomes aromatic and ghee separates.
• Ghee will start floating on the top and you will start seeing bubbles.
• Then add banana, raisins/sultanas (optional), cashew nuts (optional) and almonds (optional) and cook whilst mixing continuously.
• Roast till it turns golden brown and banana melts. Roasting semolina (Rava/Suji) properly is very important when making sheera.
• Now add HOT milk (little at a time) whilst mixing continuously. Be CAREFUL whilst adding milk as it will be hot and will splash. Use HOT milk only (DO NOT use cold or room temperature milk as sheera might become sticky).
• Add saffron (Kesar) (optional) and mix.
• Cook till all the milk gets absorbed. Make sure there are no lumps.
• Then add sugar and mix well. (Do not add sugar before milk gets absorbed or sheera might become sticky)
• As sugar melts sheera will start becoming liquidy. Do not worry as liquid will get absorbed and its consistency will be perfect in the end.
• Cover and let it cook for 3-4 minutes.
• Then switch off the heat, open the lid, add green cardamom (Elaichi) powder and mix well.
• Again, cover with a lid and let it rest for another 5 minutes.
• Perfect Prasadacha Sheera is ready after 5 mins. Mix well and remove in a bowl.
• Garnish with some sliced almonds (Badam) (optional) and place some Holy Basil (Tulsi) leaves (optional) on top and offer to God on auspicious occasions.
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