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Kela Sheera (Banana Halwa)
Maharashtrian

Maharashtrian

Kela Sheera (Banana Halwa)

  • Duration: 15 minutes
  • Serves: 2-4 people

Authenticity Slice

Roast the shoji on a low flame and remove just before it turns brown.

Trivia Tadka

Sheera is the Marathi term for halwa. In Maharashtra, Sheera is a must-have for festive occasions, especially on Ganesh Puja or Satyanarayan Puja. It is part of the prasad offered to the deity and then served to people.  

Ingredients

  • Semolina (suji), roasted (1 cup)
  • Ripe banana (kela), chopped (1)
  • Raisins (kismish) (5-8)
  • Cardamom powder (elaichi) (2)
  • Almonds (badam) (5-6)
  • Desi ghee (2 tbsp)
  • Sugar (2 tbsp)
  • Saffron(kesar) (a pinch)
  • Hot milk (1 cup)

Method

  • Heat some ghee in a kadhai. Add the pre-roasted sooji into it and fry till it starts letting off a heady fragrance.
  • Now, add the chopped bananas into it and stir. Add hot water or milk and the dry fruits and continue stirring.
  • Next, mix the sugar and stir. Simmer for 2 to 3 minutes.
  • Finish off by adding a pinch of kesar. Simmer for 2 minutes.
  • Serve banana sheera hot.

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Kerala Sticks
Kerala

Kerala

Vadi (Kerala Sticks)

  • Duration: 30 minutes
  • Serves: 2-4 people

Authenticity Slice

Sift the maida through a sieve or the end result will be lumpy.

Trivia Tadka

In Malayalam, the word vadi means ‘stick’. It is a traditional snack used by farmers on the eastern side of Kerala like Muvattupuzha and Iddukki districts. It’s a tasty and popular tea-time snack.  

Ingredients

  • Semolina (roasted rava) (1 cup)
  • Refined wheat flour (maida) (1 cup)
  • Vegetable oil (2 tsp)
  • Cumin seeds (jeera) (1/2 tsp)
  • Sesame seeds (til) (1/2 tsp)
  • Salt (a pinch)
  • Sugar (3 tsp)
  • Lemon juice (2 tsp)
  • Coconut oil (for frying)

Method

  • In a bowl, add therava, maida, vegetable oil, jeera, til and salt. Mix well.
  • Knead into a smooth soft dough using enough water and keep aside for 10 minutes.
  • Divide the dough into two equal parts. Roll the dough into round shapes and with a knife cut them into stripes.
  • Now, heat the coconut oil in a kadhai and deep fry the sticks. Fry till they turn brown and stop sizzling.
  • Drain the excess oil. Add lemon juice and mix well.
  • In a pan, heat the sugar in 1/2 cup of water. Let it boil till the sugar melts completely.
  • Put all the fried sticks together into the sugar syrup, and give them a light toss (so that they don’t break) till each of them are coated in syrup.

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