The Perfect Marathi Sooji Halwa (Ravyacha Sheera)

Like they always say in Maharashtra, it is auspicious to start your cooking with something sweet. And what better than the delicious, rich, lip-smacking Sooji/ Rava Halwa (known as Ravyacha Sheera in Marathi), the type that is mostly made as Prashaad especially during a Satyanarayan Pooja in our homes. This one in particular gives out a beautiful flavour and if you're the kind who cannot stop eating halwas, you really got to try this one! The pooja-special halwas are typically soaked in ghee, but this recipe uses the standard measure of ghee, while keeping its flavours intact. 

Here's how you can perfect the Maharashtrian Sooji Halwa:

SOOJI HALWA (RAVYACHA SHEERA)

Prep Time: 5 mins | Cook Time: 15-20 mins | Servings: 4

Ingredients:

1. Rava (Sooji) - 1 cup (the sooji can be small to medium - the size used for making upma)
2. Sugar - 1 cup (the quantity is usually equal to that of the sooji)
3. Pure Ghee - 2-3 tablespoons
4. Milk - 2 cups (Always double the quantity of Rava)
5. Banana - 2 nos (small to medium in size)
6. Cardamom Powder - 1-2 teaspoons
7. Cashews and Raisins - ½ cup

Preparation:

• Take around 1-1½ tablespoon of ghee in a pan (or kadhai) and add the sooji to it and roast till it is slightly golden brown (till it starts emanating roasted fragrance). Keep adding the remaining ghee little by little. The sooji should look slightly shiny in the ghee. Ensure you are roasting this on low-medium flame and mixing it constantly to avoid burning or sticking to the pan. This should take about 10 mins. 

• Mash the bananas into a plate and add this to the roasted sooji and keep mixing till the mashed banana blends well (this should take around 5-7 mins). In a separate vessel, heat 2 cups of milk and add sugar. Ensure the sugar melts completely into it.

• Once the sugar melts in the hot milk, add it to the sooji and banana mixture and ensure there are no lumps in it. Cover this to steam it once it begins to get viscous. Once thickened, mix it and add cardamom powder, cashews and raisins.

  

•  Mix it well and serve it hot! 

The combination of pure ghee, milk, banana, cardamom in the sooji simply render divine flavours! Hope you enjoy this Marathi-special halwa.

Some quick tips on this that will come in handy:

Tips & Notes:

1. Always dry roast the rava and store to increase its longevity
2. Do not use ghee lesser than the suggested quantity or it will leave the halwa dry and raw
3. Roast the rava till it is slightly golden brown, else it will not rise on adding milk and will taste raw
4. Always roast the rava in ghee on low to medium flame - high flame will burn it easily