Prasadacha Goda Sheera


Prasadacha Sheera or Goda sheera is a very popular sweet dish made from Semolina (suji), very often for religious occasions. It is made very often for Satyanarayana puja and offered as Prasad. As a child, I  remember looking forward to eating the sheera more than anything else.

Semolina is roasted and cooked alongwith milk as well as mashed bananas. Also known as Suji ka Halwa, it is often cooked in  water. However, I think that cooking it in milk takes it to a completely different level.

Try, it it is really really delish.


Rawa / Sooji / Semolina- 1/2 cup

Ghee- 1/2 cup

Sugar- 1/2 cup

Milk- 1 cup

Banana, ripe, mashed/ sliced- 1

Cashew nuts- 1 tbsp  (optional) or Almonds, sliced – 1 tbsp (optional)

Cardamom Powder- 1/4 tsp

Raisins- 2 tsp (optional)


  1. Heat a wok and melt the ghee.
  2. Add the semolina (rawa) into the ghee.
  3. Add in the banana slices and mix well.
  4. Roast for about 10-12 minutes on low heat till it turns golden brown. Do remember to stir continuously and not walk off or forget the suji because it tends to burn the very second you look away. Keep aside. By now, the house would be filled with a heavenly aroma of roasted suji and ghee intermingled with caramelising banana. Do remember not to let the banana brown.
  5. Heat the milk in a separate container. It is extremely important to add hot milk to get good sheera consistency. When the milk comes to a rolling boil, keep it aside.
  6. Get the semolina/ suji wok (kadhai) again on the gas and add in the cashewnuts, cardamom powder and raisins
  7. Add in the boiled hot milk. Hot milk is really important because it helps the semolina fluff up, with cold milk it tends to get sticky.
  8. Mix well until the milk is entirely absorbed.
  9. Finally, add in the sugar and mix well.
  10. Cover, lower the gas and let cook for 5 minutes.
  11. Switch off the gas, mix well and serve hot.



  1. You can always reduce the quantities. Remember, however, that the suji, sugar and ghee are the same quantity, the milk is double.
  2. Always use hot milk to get the perfect texture
  3. I have garnished with a pinch of saffron dipped in 2 tsp milk.

For more Maharashtrian recipes, you might like:

Sabudana Thalipeeth                            Bhajani Thalipith

Sabudana Thalipith- Maharashtrian               Bhajani Thalipith- Maharashtrian

Step by step Puranpoli                            SAbudana Khichdi

Step by step Puranpoli                                     Sabudana Khichdi


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