Sapaath Recipe | Banana Sheera (Satyanarayan Pooja Prasad)

Sapaath is a kind of Banana Sheera that is traditionally made as Satyanarayan Pooja Prasad. And when it is specifically made as pooja prasad (and not simply as a banana sheera dessert), it has a certain set ingredients & ratio of those ingredients that are to be followed. This sapaath recipe is for the authentic version meant to be served as prasad sheera (which is different from regular sheera).

There are many different kinds of sheera, and a few varieties that are particularly popular are the regular sheera flavored with cardamom & dry fruits etc, pineapple sheera and banana sheera. However this sapaath is not just any banana sheera.

Sapaath is a kind of banana sheera that is specifically made as pooja prasad. The difference is that when banana sheera is made as pooja prasad, especially as satyanarayan pooja prasad, then traditionally only a set number of ingredients and ratio of those ingredients are followed, as you will see in the recipe.

I got this recipe for Sapaath from my mom, along with a few guidelines to follow while making Satyanarayan Pooja prasad. Sharing those here for those who might be interested in a little background, along with the recipe.

Jump to:

• About Sapaath
• Ingredients You Need
• How to Make Sapaath
• Serving Suggestion
• Other recipes you might enjoy..
• 📖 RECIPE

About Sapaath

Sapaath is a kind of Banana Sheera that is traditionally made as Satyanarayan Pooja Prasad. Especially in the Konkani GSB community.

Here are a few guidelines to follow when making sapaath as pooja prasad –

• Sawai Sawai Sawai – Use equal quantities of ghee, semolina (rava) & sugar, and that quantity is usually sawai (which is a quarter over one, or numerically – 1¼). So sawai sawai sawai i.e. 1¼ cup each of ghee, semolina & sugar. If you need to make more, then you do so, though not in multiples of 1¼, but 2¼, 3¼, 4¼ etc. which basically is a quarter over the cup measure.
• Milk – Milk is always double the quantity of rava. So for the base recipe, where you use 1¼ each of ghee, semolina, and sugar, you’ll use 2½ cups of milk.
• Banana – This is the one ingredient here, where you can slightly vary the quantity. For base recipe using 1¼ ghee, semolina & sugar, you can use either two regular ripe bananas or five small ripe elaichi bananas.
• Other Flavorings – In a regular sheera recipe, we usually add cardamom powder, dry fruits & nuts etc. But not in sapaath. Sapaath is made only from ghee, semolina, sugar, milk and bananas, in the quantities and proportion mentioned above.

Ingredients You Need

Ingredient notes

• I am sharing the quantities and timings for making the base recipe, using 1¼ cup each of semolina, sugar, and ghee. You can make more, but like I mentioned above, traditionally it is made not in multiples of 1¼, but always in terms of a quarter over a cup measure, e.g. 2¼, 3¼, 4¼ etc. And proportion of milk and banana is adjusted as mentioned in the guidelines above.
  
• Use really ripe bananas to add additional sweetness to sapaath.

How to Make Sapaath

• In a pan, add 1¼ cup ghee and 1¼ cup semolina (rava), mix them together, and roast the semolina in the ghee on medium / medium low flame for about 10 minutes or so, till the semolina gets well roasted and turns golden in color.
  
  When you first add the semolina to the ghee, it might seem like a lot of ghee for the semolina (well, because it is). But as it gets roasted, the semolina will fluff up in the ghee and absorb it, so there will not be too much ghee leaving the sides of the final dish.
  
  It is still a whole lot more ghee than what we use in regular sheera for roasting the semolina, but this is the proportion for making prasad sheera.

• To this, add in 2 ripe bananas, and roast the bananas for 2-3 minutes on medium low flame. You can pre-smash the bananas and add in the roasted semolina, or if it is really ripe, it can be easily smashed in the pan itself. 

• Then add 2½ cups of hot milk to this. It’s best to start heating up the milk on another stove, right when you start roasting semolina, so it will be properly heated up by the time you add it in. Alternatively you can also heat up the milk in the microwave. Either way, only add properly hot milk.
  
• Mix in the milk, and then cook covered on medium low flame for 1-2 minutes, and then without the lid on for another 1-2 minutes. When you first add the milk, the mixture will be really liquidy, but then it will solidify, as the milk gets absorbed.
  
• Finally add in 1¼ cup sugar, mix it in, and saute for another 3 minutes or so on medium low flame. When you add sugar, the sapaath will turn a little liquidy again, but in a few minutes, when done, it will have the consistency of really soft sheera.
  

Serving Suggestion

Sapaath is best served warm.

Other recipes you might enjoy..

⭐️ Homemade Ghee (handsfree 10 min recipe using IP)
⭐️ Churmundo (konkani style atta maida ladoo)
⭐️ Easy Nankhatai (ready in under 30 minutes)
⭐️ Fail proof Mysore Pak (step by step recipe with visual cues)
⭐️ Motichoor Creamcheese Cups (indo fusion dessert)

As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️ 

📖 RECIPE

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