There is a quiet warmth in the way prasad sheera fills a home. The aroma of ghee warming on the stove, saffron softening in warm milk, and the gentle roasting scent of semolina together create the kind of comfort that many of us only associate with early morning pujas. It is a dish that carries memory before it carries flavour.
Prasad Sheera has always been one of those sweets that feels both festive and simple. My mother prepared it for Satyanarayan puja, and somehow it always tasted slightly different, slightly better, when offered as prasad. Today, this familiar sweetness can be made effortlessly with Netra’s Prasad Sheera mix, without losing the homely flavour we grew up with.
Ingredients
- One pack of Netra’s Prasad Sheera mix
- 300 ml hot milk
- One to two tablespoons of ghee
- A small pinch of saffron soaked in warm milk
- Roasted cashews and raisins for garnish
How to make Prasad Sheera
- Add the sheera mix into a pan or heat-safe bowl.
- Pour the hot milk and let it sit briefly so the semolina absorbs the liquid.
- Cook on medium heat for four to five minutes, stirring occasionally.
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For microwave cooking, heat for around five minutes, stirring once midway.
- Add the saffron milk and mix until it turns golden and fragrant.
- Stir in ghee for a rich, homestyle flavour.
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Finish with roasted cashews and raisins.
The texture stays soft, the flavour stays traditional, and the preparation stays effortless.
Pro Tips for Perfect Sheera
- Use full-fat milk if you want a richer taste.
- A small pinch of cardamom works beautifully if saffron isn’t available.
- Adding a spoon of fresh coconut gives a festival-style richness.
- Always keep the pan covered briefly to allow even softening.
If you enjoy making traditional sweets but prefer something quick and reliable, Netra’s Prasad Sheera mix brings the same homestyle comfort in just a few minutes.
