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a single serving of sapaath / satyanarayan pooja prasad, on a small piece of banana leaf, held in the palm of a hand

Sapaath Recipe | Banana Sheera (Satyanarayan Pooja Prasad)

sapaath is a kind of banana sheera, which is made as satyanarayan pooja prasad, and is traditionally made using set ingredients and proportion, shared in this sapaath recipe
Course Prasad
Cuisine Indian, Konkani
Prep Time 2 minutes
Cook Time 18 minutes
Total Time 20 minutes
Servings 30 servings of prasad
Calories 4064kcal


  • cup ghee
  • cup semolina (sada rava)
  • 2 ripe banana *see notes
  • cup whole milk (hot)
  • cup granulated sugar


  • In a pan, add cup ghee and 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.
  • To this, add in 2 ripe bananas, either pre-smashed or smash the bananas in there. Roast the bananas for 2-3 minutes on medium low flame.
  • Then add 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 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.
  • Sapaath is best served warm.



⭐️ Important Note: If you are making Sapaath as Satyanarayan Pooja Prasad, then do read the full post above the recipe card, especially the About Section, which has the detailed general guidelines for making Sapaath as Pooja Prasad.

Additional Notes -
  1. Ghee vs Semolina: 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 like I mentioned earlier in the post, unlike sheera which uses a lot less ghee to roast semolina, sapaath, made as prasad for satyanarayan pooja, has a set ratio of ingredients that need to be followed (read the post above the recipe card for more details). Either way, 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.
  2. Bananas: It's best to use really ripe bananas for this. Use either 2 regular bananas or 5 small elaichi bananas. 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.



Calories: 4064kcal | Carbohydrates: 432g | Protein: 46g | Fat: 246g | Saturated Fat: 151g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 70g | Cholesterol: 637mg | Sodium: 271mg | Potassium: 1206mg | Fiber: 8g | Sugar: 281g | Vitamin A: 989IU | Vitamin C: 1mg | Calcium: 727mg | Iron: 9mg