Banana Sheera with a dash of Kesar Elaichi Syrup

Banana Sheera is a regular recipe in every household. Minor variations give varied and delicious taste to the very basic sheera recipe. One such variation is the addition of kesar elaichi syrup which is easily available in stores. I bought mine from a konkan outlet at an exhibition. If you love the flavour of saffron and cardamom together, go ahead and try it, tastes yumm.



  • 1/2 cup semolina (thick rawa*)
  • 10 to 12 cashews
  • 1/2 cup sugar (adjust sweetness to individual choice)
  • 2 1/2 tbsp ghee
  • 1 cup hot milk
  • 1 or 2 elaichi banana sliced into thin roundels
  • 1/4 th tsp cardamom powder
  • 1 tsp Kesar elaichi syrup
  • Kesar/Saffron to garnish(optional)


  • In a deep pan,heat 1 tsp ghee,add in the cashews and roast it till cashews are golden in colour. Remove and keep aside.
  • In the same pan add the rest of the ghee, add semolina and roast till you get its aroma and changes colour.An indicator that the semolina is nicely roasted is you’ll get it’s aroma even at a distance. Boil milk simultaneously while roasting the rawa.
  • Add hot milk and stir well. Be careful while adding the milk as its real hot and it splutters when you add it to hot rawa. This is one of the reasons a deep pan should be used. The rawa will fluff up, mix well. Add 1 tsp kesar elaichi syrup, mix well so that the colour of the syrup gels well with the rawa. Cover and cook on low flame till the rawa fluffs up and is cooked. Stir well occassionally if not the mix will stick to the bottom of the pan.
  • Add sugar,sliced banana and stir well. The sugar will melt and then start thickening. Cover and cook until the sheera is fluffy.Add cardamom powder and leave 2 tsp ghee from the sides( optional) and mix well.
  • Garnish with fried cashews and a few strands of kesar/ saffron. Serve hot.


  • Adjust sugar to individual taste keeping in mind kesar elaichi syrup is saffron soaked in sugar concentrate.
  • Adjust ghee quantity to your liking.
  • Adding hot milk to the rawa results in a fluffy sheera.
  • Adding kesar is optional.
  • *Thick rawa is one shade thicker than chiroti rawa, just little coarse not very coarse.

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Hi, welcome to the World of Vidya's Kitchen – My Secret Plate. This is Vidya Thakur, an avid cook. Being passionate about cooking, I am exploring the world of recipes since many years. I am creating my own platform and sharing my own tried-and-tested recipes with you all. Here, you'll find many quick, easy and interesting pure vegetarian recipes. My main focus is on traditional fare as well as healthy recipes that are fading away with time. I also try to bear in mind about health and nutrition while cooking food. This blog is an attempt to present food and recipes in such a way that even a novice can relate to it. I try and learn everyday by reading, experimenting, and cooking new recipes especially adding on the health aspects of the ingredients used in my dishes as well as how it is much more beneficial when food is cooked or prepared in a certain way.

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