Gur ka sheera and Indian Festivals
As the year slowly warms up to the first of its festivals of 2022- Uttaryan / Sankranti / Bihu / Sankraant that falls around the corner, it is but natural to look for quick festival recipes that uses locally grown produce. Like Jaggery that is freshly harvested, sesame seeds and any other warming foods that helps fighting the chilly, wintery days. A sort of food as medicine ritual that each of us follows at home.
Which is why we have dishes like :
- Tamilnadu’s Chakkara Pongal (Rice - Moong dal pudding with Jaggery)
- Karnataka’s Sanranti YEllu Bella (sesame-jaggery trail mix) that is made specially for the festival
- Magaz Til Ladoo
Other Pongal varieties you can check out on the blog are here
What is Gur ka sheera ?
Gur or Gud refers to Jaggery in Hindi / Marathi, Bella in Kannada also referring to the jaggery . Sheera or Kesaribhath refers to a sweet pudding. Today’s Gur ka sheera is also something my friend used to treat me every year.Somehow it slipped my mind, and while we caught up online recently, we spoke about this memory too. ! And boy, was it delicious!!
As I was making it for the first time (following her mom’s recipe), I tried with a small cup measurement. Both the kids and the other hubby too (who generally stays away from any sweets) went for second helpings and it was gone in a jiffy.
Rather than the sugar based Sheera / Kesari Bhath, this is something that is sure to be made from now on. Quick, delicious and super tasty. From a dessert / mithai, can you ask for anything more?
Today also happens to be the auspicious “Koodaraivelli” for the Margazhi season (a sacred month for Tambrahms) where the Alwar Andal is worshipped with the rendering of Thirupppavai (or the 30 sacred verses). Generally in our house, Akkaravadisal (milk-rice sweet pudding) is made with copious amount of ghee. But I wasn’t sure about using that much ghee, so this sheera won our hearts and hearth! Other Naivedyam recipes you might like are - Ellogarai (Ellu Saadam / Sesame flavoured rice)
Click this video link to see how to make homemade ghee from white butter - the cornerstone of this Gur ka sheera and many Indian Sweets
FAQs to make the BEST Gur ka sheera:
- Can I use Plain, un roasted Sooji? No. Make sure to roast the Suji well till it slightly changes colour and turns aromatic
- Can I skip the ghee? Sorry ghee plays an important part here. Also, maintain the ratio of ingredients as mentioned in the recipe below.
- Can I use less jaggery or sugar here? Use good quality jaggery , also known as kesar gud in Hindi / Marathi or paagu vellum in Kannada or muddhe Bella in Kannada (without any impurities) and ghee to get best results
- Can I add the jaggery powder directly to the roasted sheera? No. Be sure to strain the jaggery syrup before adding to the roasted Suji.
- Can I use Roasted Rava to make this Sheera ? If using store bought or home made roasted rava, dry warm it just a bit (for 30 seconds) before using it for best results, especially if directly using the roasted rava from the refrigerator.
- Can I make this Sheera with Chiroti Rava (Super fine Sooji) ?. Yes, absolutely. Keep an eye on the roasting of Chiroti Rava as it burns too quickly.
- Can I make this Sheera with Lapsi / broken wheat daliya ? Super fine dalia is also used to make sheera. I haven’t tried it yet, although I want to. If you have a recipe for that, do share. Thanks 🙂
Gur ka sheera | Bellada Kesaribhath | Jaggery Sheera
Prep time - 5 mins, Cook time - 10 mins, Serves - 2
Indian Festival Sweets ; Course : Dessert / Naivedyam
Pin This GUR KA SHEERA Recipe Now!
Ingredients to make Gur ka sheera (here 1 cup = 80 ml)
- 3 teaspoon ghee (clarified butter) - divided use
- ½ cup Semolina (Sooji / Rava)
- 1 cup Grated Jaggery (or use organic powdered jaggery too)
- 1.5 cups Water
- ¼ teaspoon Cardamom powder
- 1 teaspoon Cashewnuts
How to make Gur ka sheera
- In a small pan / vessel, mix the jaggery and water together with a spoon. Heat on low flame till jaggery dissolves.
- No need to make jaggery syrup or thread consistency.
- Cover and keep aside and ensure the jaggery syrup remains hot till used in the following steps.
- Meanwhile, add 2 teaspoon ghee and roast the cashew nuts till golden
- Remove the fried cashews with a slotted spoon to a plate.
- In the remaining ghee, add the sooji / semolina and roast it on low flame for 3-4 mins till it slightly changes colour.
- The time taken to roast the sooji will depend on the quantity of semolina/ sooji taken.
- Once it turns slightly brownish and leaves a nutty aroma, immediately add the HOT jaggery-water syrup taking care not to splash or burn you.
- With a whisk or a light ladle, mix it throughly.
- Add the remaining ghee now and let it cook, covered for 2-3 mins.
- Uncover, add the fried nuts. And mix well
- Serve warm or present as naivedam / offering to the Lord.
Gur ka Sheera | Jaggery Semolina Pudding | Bellada Kesari Bhath
Equipment
- 1 Kadai
- 1 Tea Strainer
- 1 Ladle
Ingredients
- 3 teaspoon ghee clarified butter - divided use
- ½ cup Semolina Sooji / Rava
- 1 cup Grated Jaggery or use organic powdered jaggery too
- 1.5 cups Water
- ¼ teaspoon Cardamom powder
- 1 teaspoon Cashewnuts
Instructions
- In a small pan / vessel, mix the jaggery and water together with a spoon. Heat on low flame till jaggery dissolves.
- No need to make jaggery syrup or thread consistency.
- Cover and keep aside and ensure the jaggery syrup remains hot till used in the following steps.
- Meanwhile, add 2 teaspoon ghee and roast the cashew nuts till golden
- Remove the fried cashews with a slotted spoon to a plate.
- In the remaining ghee, add the sooji / semolina and roast it on low flame for 3-4 mins till it slightly changes colour.
- The time taken to roast the sooji will depend on the quantity of semolina/ sooji taken.
- Once it turns slightly brownish and leaves a nutty aroma, immediately add the HOT jaggery-water syrup taking care not to splash or burn you.
- With a whisk or a light ladle, mix it throughly.
- Add the remaining ghee now and let it cook, covered for 2-3 mins.
- Uncover, add the fried nuts. And mix well
- Serve warm or present as naivedam / offering to the Lord.
Hem lata srivastava says
Wonderful recipe, Halwa/ Sheera looks so delicious, can I use some milk in this
Kalyani says
Thanks Hema ji! this is something we like without milk, and I think it doesnt need it too. Howveer, do try it with milk and let me know how it went about
Mayuri Patel says
A totally different way to enjoy the famous sheera or semolina pudding. The jaggery must have added a lovely earthy and caramel like taste to the halwa. Perfect recipe for the festival.
Kalyani says
surely a healthier version of Sooji Sheera / Halwa. My no-sweet-eating hubby went for second helpings, so I can guarantee it IS delish 🙂
Kalyani says
it was exactly like that - the caramel"ish" taste was so so good!
MIna Joshi says
This looks delicious and reminds me of our childhood when we used to make this for my mum when she wasn't well. Sheera made using jaggery is one of our favourite Indian sweets and we used any excuse to make it.
Kalyani says
thanks mina ji ! Sheera is a fav at home too!
Shobha Keshwani says
Delicious kesari bhath. I prefer it with jaggery any day. Apart from being a healthy option it gives rustic and desi flavours to any sweet.
Kalyani says
yes, we prefer this to the sugary ones now. and yes the rustic taste is great too
Neha says
I loved this jaggery version of sheera. The notes mentioned in the end are quite informative . Will try to add jaggery whenever I make sheera - probably soon. Nice post!
Kalyani says
thank you, Neha. Glad you liked it. please do try!
Preeti Shridhar says
Sheera is an all-time favourite at home. I love the way you have used gud instead of sugar. The notes are quite helpful.
Kalyani says
Thanks Preethi !
Jolly says
This is very famous halwa in Punjab especially in Punjabi’s family. The colour of halwa is so perfect and it looks absolutely delicious. Beautiful share Kalyani!
Kalyani says
that's very nice of you to mention that, Jolly ! thank you..
Preethi says
Gud ka sheera looks super tempting. Remember having it long back. You have tempted me to make it again Kalyani. I love kesaribath anyday.
Kalyani says
Thanks Preethi. For me also, it was a memory rekindled.
Seema Sriram says
Bellada kesari is truly delicious. I love the classic traditional photography you have taken here as well.
Kalyani says
awww. thank you, Seema!
Priya vj says
Love this vellam pota kesari .i call it rava sakrapongal .the caramelized taste from vellam gives it a very pleasing flavor .
Kalyani says
Bellada kesaribhath is what we call it too - yes the caramelised jaggery is a high point of this recipe, Priya
Archana says
Ah! This is one Sheera that I had forgotten about. Only when I read through your title, I remembered. Amma made it often as her MIL requested it, and we, of course, tagged along. Thanks, I did not know how it was made will make some.
Kalyani says
Thank you, Archana. Happy to note you have a wonderful memory associated with this dish