Jaggery Sheera Prasad Recipe Using Nutralite Pure Ghee
Sheera made as prasad is one of those things where everyone at the puja knows immediately if it was made well or made quickly. The semolina gives it away. Under-roasted sooji has a slightly raw quality that no amount of jaggery covers, and too little ghee makes the whole thing dense in a way that feels like an apology rather than an offering. Jaggery is the right choice here over sugar. It has a depth that white sugar simply does not, and it makes the sheera taste like it belongs at a puja rather than just being a sweet dish served at one. Nutralite DoodhShakti Pure Ghee goes in generously, and its aroma made from fresh, creamy milk is a big part of why this recipe smells the way a good prasad should.
Ingredients
Chicken (with or without bone) 500g
For the marinade
Red chilli powder 60g
Ginger-garlic paste 60g
Salt 60g
large bowl of curd 1
For the gravy
Cumin seeds 60g
Red chilli powder 60g
Green chillies 60g
Salt 60g
Sugar 60g
Fresh cream 1/2 cup
Tomato puree 500g
Step 1: Marinating the Chicken
In a bowl, mix together red chilli powder, ginger-garlic paste, salt, and curd. Add the chicken pieces and coat them evenly with the marinade. Pop it in the refrigerator for at least 7 hours to let those flavours mingle and develop.Â
Step 2: Roasting the Chicken
After marinating, place the chicken in an oven and roast it for about 15 minutes. This will add a lovely depth of flavour to your butter chicken.
Step 3: Creating the Gravy
Heat two generous chunks of Nutralite table spread in a pan. Add the tomato puree and sauté it for 2 to 3 minutes until it releases its beautiful aroma. Now, sprinkle in some cumin seeds, green chillies, and a pinch of salt to enhance the taste.
Step 4: Bringing It All Together
Add the marinated chicken to the pan along with more Nutralite table spread, fresh cream, green chillies (if you like it spicy), and a touch of sugar to balance the flavours according to your preference. Let these ingredients simmer and meld together for 5 to 8 minutes until the chicken is cooked through and tender.
Step 5: The Finishing Touch
Just before serving, add a spoonful of Nutralite table spread on top of your butter chicken curry. This will give it that final touch of richness and flavour.
Ingredients in Jaggery Sheera Prasad Recipe Using Nutralite Pure Ghee
Semolina (sooji) – 1 cup
Jaggery (grated) – 3/4 cup
Water – 2 cups
Nutralite DoodhShakti Pure Ghee – 4 tbsps
Green cardamom (crushed) – 4 pods
Cashews – 10 pieces
Raisins – 2 tbsps
Salt – 1 pinch
How to Prepare Jaggery Sheera Prasad Recipe
Step 1: Get the jaggery water ready before anything else
Warm the 2 cups of water in a small saucepan and stir the grated jaggery into it. Keep it on a low flame just to stay warm while everything else happens. If the jaggery has any grit or debris, strain it once it dissolves. This takes two minutes and saves a lot of trouble later when the semolina is hot and waiting.
Step 2: Toast the cashews and raisins in ghee
Put 1 tbsp of Nutralite DoodhShakti Pure Ghee in a heavy-bottomed pan on medium-low heat. Add the cashews first, then the raisins once the cashews start to colour. The raisins puff up fast so watch them. Scoop everything out once the cashews are pale gold and set aside. The ghee left in the pan smells noticeably good at this point. That is the Nutralite DoodhShakti Pure Ghee doing what it does. It is made from fresh, creamy milk and carries a naturally granular texture and deep aroma that sets the base for the whole dish.
Step 3: Roast the semolina and don't walk away
Add the remaining 3 tbsps of Nutralite DoodhShakti Pure Ghee to the same pan. Let it melt fully, then add the semolina. Low flame. Keep stirring. This takes 8 to 10 minutes and it cannot be rushed without consequences. The semolina needs to go from white to a warm, nutty gold. The smell changes noticeably around the 7-minute mark. That is the signal that things are going correctly.
Step 4: Pour the jaggery water slowly
The semolina is hot. The water will react. Keep the flame low and pour the warm jaggery water in gradually while stirring continuously. Do it too fast and it spatters badly. Add it in two or three pours, stirring between each. The mixture will thicken quickly once all the liquid is in. Keep stirring until the semolina pulls away from the sides of the pan.
Step 5: Cardamom, salt, and the dry fruits go in last
Add the crushed cardamom and the pinch of salt. The salt matters more than it seems like it should. It sharpens the jaggery flavour and stops the sheera from tasting flat. Fold the toasted cashews and raisins back in, give it one last stir, and take it off the flame.
Warm sheera has a specific quality that is hard to describe to someone who has not eaten it fresh from the pan. The colour is a deep amber from the jaggery, the cashews have stayed crisp from the toasting, and the whole thing smells like cardamom and ghee in a ratio that feels correct rather than calculated. It is soft but not mushy, sweet but grounded by that faint jaggery earthiness underneath. The kind of prasad that people quietly take a second helping of before the puja has fully concluded.
Tips & Variations
- Swap half the water for warm milk if a creamier, softer texture is preferred over the traditional finish.
- Dark sugarcane jaggery gives a more intense, almost smoky sweetness compared to the lighter processed varieties.
- A very small pinch of nutmeg with the cardamom adds a background warmth that is hard to identify but difficult to stop eating.
Prasad That Comes Straight From the Heart
- Roast the semolina in batches if making a large quantity for puja. A crowded pan roasts unevenly and one section always ends up raw.
- Try adding two tablespoons of desiccated coconut to the semolina in the last two minutes of roasting for a subtle coastal flavour profile.
- Serve on a banana leaf for traditional presentations. The leaf holds heat well and adds a faint herbal note to the aroma that no steel plate can replicate.
Feel free to add your own special twists and variations to make this Chicken Shami Style Kebabs with Nutralite Probiotic Butter Spread to Try This Chicken Shami Style Kebabs with Nutralite Probiotic Butter Spread Recipe truly yours. If you come up with any unique recipes or creative tidbits on Satvik Thali Ideas for Chicken Shami Style Kebabs with Nutralite Probiotic Butter Spread for Kids for Evening Snacking, do share this with us @nutralite​
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