Rava Sheera Recipe (Satyanarayan Prasad Recipe)

Rava sheera is a soft, fluffy, and lightly spiced dessert often prepared for Satyanarayan puja, a Hindu ritual to express gratitude.

This traditional offering, known as prasad, is distributed to devotees after the puja to break their day-long fast.

But who says you need a special occasion to enjoy it? This simple and satisfying dish can be a treat anytime. Let’s show you how to make a vegan version of this classic recipe.

About Rava Sheera

Traditionally, rava sheera is prepared for pujas like Satyanarayan katha, Ganesh puja, or Devi puja. During these rituals, devotees fast until the ceremony ends, after which this dish is shared as prasad. Its light sweetness and nourishing texture make it especially energizing after a fast.

In its original form, rava sheera includes ghee and dairy milk, but we’ve created a vegan-friendly version that retains its richness and flavor while being completely plant-based. You can garnish it with tulsi (holy basil) leaves for prasad or enjoy it plain as part of your festive celebrations.

This versatile dessert also finds its way to feasts during festivals like Diwali or Holi, where it pairs beautifully with other festive dishes.

Ingredients for Vegan Rava Sheera

Here’s what you’ll need to make this delicious dessert:

• 1 ½ cups of plant-based milk (like almond or oat milk)
• ½ cup of coconut oil or vegan butter
• ½ cup of coarse semolina (suji)
• 5 cashew nuts, halved
• 5 almonds, halved
• 10 golden raisins
• ½ cup of sugar (or jaggery for a richer flavor)
• ¼ teaspoon of ground cardamom
• Optional: freshly grated nutmeg to taste

For this vegan recipe, we’ve replaced ghee with coconut oil or vegan butter, which provides a rich texture and flavor. You can also swap refined sugar for jaggery to give the dish a natural sweetness with earthy undertones.

Step-by-Step Guide to Vegan Rava Sheera

Step 1: Heat Coconut Oil and Plant-Based Milk

In a heavy-bottomed pan, heat coconut oil over medium heat. While it heats, warm your plant-based milk in a separate saucepan until it’s just about to boil.

To check if your oil is hot enough, sprinkle a tiny bit of semolina into it. If it sizzles immediately, you’re ready for the next step.

Step 2: Roast the Semolina

Add the semolina to the pan and stir continuously. The semolina will gradually turn golden and release a nutty aroma. Keep stirring to ensure even roasting and prevent burning.

Step 3: Add Warm Plant-Based Milk

Slowly pour the warm milk into the roasted semolina while stirring continuously. The mixture will bubble, so pour gradually to avoid splatters. Keep stirring until the semolina absorbs the milk and the mixture thickens.

Step 4: Add Nuts and Raisins

Toss in the cashews, almonds, and raisins, mixing them evenly into the thickened mixture. Stir for a few more minutes until the semolina absorbs all the liquid and begins to pull away from the sides of the pan.

Step 5: Stir in Sugar and Cardamom

Add sugar (or jaggery) and ground cardamom to the pan. Stir well until the sugar dissolves and the mixture becomes glossy. For extra warmth, you can grate a little fresh nutmeg on top before serving.

Our Tips for Perfect Vegan Rava Sheera

Making rava sheera is simple, but a few key tips can make a big difference:

• Warm your milk: Use warm plant-based milk when adding it to the semolina mixture. Cold milk can mess with the texture and slow down the cooking process.
• Keep stirring: This recipe loves attention! Stir continuously while roasting the semolina and mixing in liquids to get that light, fluffy texture.
• Be patient with the heat: Stick to low or medium heat. It might take a little longer, but it prevents the semolina from burning and ensures a perfect roast.
• Choose your fat wisely: Coconut oil gives the dish a slightly tropical twist, while vegan butter has a more neutral flavor. Both work wonderfully, so go with your favorite!

How to Store Your Vegan Rava Sheera

Got leftovers? No problem! Store them in an airtight container in the fridge, and they’ll stay good for up to a week. When you’re ready to eat, just reheat it in the microwave for 30–40 seconds. Add a splash of plant-based milk to bring back that creamy texture.

Pro tip: Rava sheera tastes best warm, so don’t skip the reheating step!

Fun Variations of Rava Sheera

If you’re in the mood to mix things up, here are a few ideas to give your rava sheera a new twist:

• Mango Sheera: Stir in mango puree and a pinch of saffron for a bright and fruity version.
• Pineapple Sheera: Add chunks of ripe pineapple and saffron for a tropical treat.
• Rava Kesari: Make it extra festive by adding saffron threads for a pop of color and aroma.
• Jaggery Halwa: Swap the sugar for jaggery to give it a deeper, caramel-like sweetness.

Final Thoughts

This vegan rava sheera recipe is a simple yet satisfying dessert that fits seamlessly into your puja offerings or festive meals. Its warm, spiced flavors and comforting texture make it a favorite for all ages.

If you’re looking to explore more vegan-friendly Indian recipes, check out our collection of traditional dishes made plant-based. There’s something delicious waiting for everyone!

Frequently Asked Questions