Kelache Sheera (Banana Sheera)

Name: Kelache Sheera
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian (Maharashtra)
Ingredients: 1 cup (180 g) fine semolina (rava); 3 ripe (not over-ripe) bananas — yellow with brown spots, mashed to smooth paste; ⅓ cup (75 g) ghee; ½ cup (100 g) sugar (less than plain sheera — bananas add sweetness); 1¼ cups (300 ml) hot milk + ¼ cup hot water; ½ tsp cardamom powder; 2 tbsp cashews, halved and fried in ghee; 1 tbsp raisins, fried until plump; Pinch of salt; Bananas should be ripe (yellow with spots) but not blackened — over-ripe bananas make the sheera too sweet and wet; Reduce sugar significantly compared to plain sheera — start with ¼ cup and taste before adding more; Serve immediately — banana sheera develops an unpleasant skin and changes colour on standing

🟢 Veg🌾 Gluten-free📊 Easy

A variation of rava sheera where ripe, sweet bananas are mashed and folded into the semolina halwa — creating a naturally sweeter, denser version with a characteristic fruity warmth. Made primarily as a morning breakfast dessert or as a quick offering for Satyanarayan puja, where bananas are among the most auspicious fruits. The ripeness of the banana determines the entire sweetness of the dish.

⏱️10 minPrep

🔥20 minCook

🕒30 minTotal

🍽️4Serves

🧺 Ingredients

1 cup (180 g) fine semolina (rava)
3 ripe (not over-ripe) bananas — yellow with brown spots, mashed to smooth paste
⅓ cup (75 g) ghee
½ cup (100 g) sugar (less than plain sheera — bananas add sweetness)
1¼ cups (300 ml) hot milk + ¼ cup hot water
½ tsp cardamom powder
2 tbsp cashews, halved and fried in ghee
1 tbsp raisins, fried until plump
Pinch of salt

👩‍🍳 How to make Kelache Sheera

Peel and mash the bananas thoroughly until completely smooth — no large chunks remaining.
A fork works; a blender gives the smoothest result.
Set aside.
Melt ghee in a heavy pan over medium-low heat.
Add rava.
Roast, stirring constantly, for 7–8 minutes until pale golden and nutty.
Fry cashews (1 minute) and raisins (30 seconds) in the ghee during the last step.
Keep the heat low — banana added later can scorch.
Reduce to low heat.
Add the hot milk-water mixture, stirring vigorously.
Cook for 2–3 minutes until liquid absorbs.
Add sugar, salt, cardamom.
Stir for 2 minutes.
Fold in the mashed banana purée over low heat.
Stir continuously for 4–5 minutes — the banana will integrate into the sheera, adding natural sweetness and a slightly sticky texture.
The sheera will change colour to a warm, creamy yellow.
Taste and add more sugar only if needed (ripe bananas may make additional sugar unnecessary).
The mixture should come together as a cohesive, soft, moist mass.
Serve immediately — kelache sheera changes texture on standing.

📖 Cultural notes

|---|---|---|---|---| | 350 kcal | 6 g | 55 g | 13 g | 2.5 g | A beloved breakfast dessert in Maharashtrian households — served to children on school days as a quick, energy-rich morning meal. Also offered as prasad at Satyanarayan puja where bananas are listed among the five sacred fruits (panchamrut). Grandmother's version often includes 1 tsp of fresh grated dry coconut added with the banana for extra texture. The Konkan coastal version uses slightly unripe bananas (called keli kachi) for a less sweet version eaten with coconut milk. ---

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