Directions

1. 1

   In a separate pot, bring 1 cup of water to a boil over medium heat. While water heats, prepare the banana by mashing it with a fork in a bowl, breaking it into small pieces to release its flavor.

2. 2

   Heat 3 tablespoons of ghee in a large heavy-bottomed pan over medium heat. Once the ghee is hot, add the 5 broken cashew pieces. Fry for 2-3 minutes, stirring occasionally, until the cashews turn golden brown. Remove cashews to a clean bowl and set aside.

3. 3

   Add the ½ cup of sooji to the ghee remaining in the pan. Reduce heat to medium-low and roast the semolina, stirring constantly and continuously, for 6-8 minutes. The sooji will gradually turn light brown and release a toasted aroma. Be careful not to let it burn; keep the heat moderate and stir without stopping.

4. 4

   Slowly pour the boiling water into the roasted sooji while stirring continuously with one hand. Add the water gradually rather than all at once to prevent lumps from forming. Keep stirring constantly until the mixture loses its excess moisture and becomes dry in texture.

5. 5

   Add the ⅓ cup sugar and the mashed banana to the pan. Stir well to combine. The mixture will become runny again as the sugar dissolves and the banana releases its moisture.

6. 6

   Continue cooking and stirring over medium-low heat until the sheera pulls away from the sides of the pan and you see ghee beginning to separate and ooze out along the edges. This indicates the sheera is fully cooked. Turn off the heat.

7. 7

   Fold in the reserved golden cashew pieces and the ¼ teaspoon cardamom powder, mixing gently but thoroughly.

8. 8

   Transfer the banana sheera to a serving dish while still warm. Serve as a blessed offering or dessert.