Maharashtrian-Style Rava Sheera in 6 Easy Steps for Maharashtra Day

Do you know the significance of May 1 in Maharashtra? It's not only a public holiday—it's the birthday of Maharashtra as a state, formally established in 1960 after years of struggle for a linguistic identity. The Samyukta Maharashtra Movement culminated in the establishment of a state in which Marathi-speaking people had their cultural and political space. And as with every Indian festival or milestone, food soon got center stage.

On this day, in houses throughout the state, Rava Sheera—also called sooji halwa elsewhere in India—is frequently placed on the plate. In Rava Sheera Maharashtrian fashion, ghee-toasted semolina is simmered with hot milk and sugar and finished with saffron, cardamom, and nuts. It's prepared during special occasions, distributed as prasad during poojas, and served to guests with a sense of simplicity and hospitality.

This recipe doesn't require fancy ingredients or a special occasion—but to make it for Maharashtra Day is special. It's fast, doesn't require fancy prep work, and leaves the house with the scent that lets you know something is being lovingly prepared.

Here's a walkthrough on how to get it just so—light, silky, and balanced, without cloying sweetness.

Step 1: Roast the Rava Right

Begin with 1 cup of fine semolina (rava). Heat 2 tablespoons of ghee in a heavy kadhai on low heat. Add the rava and roast it slowly, stirring constantly. The grains will turn light golden and give out a nutty smell. This will take about 8–10 minutes. Don't hurry—uneven roasting gives the sheera lumpy or sticky. Keep the heat low, and stir constantly so it doesn't brown excessively or get burnt. When prepared correctly, the rava should be light and fluffy.

Step 2: Boil the Milk Separately

Boil 2.5 cups of full-fat milk in a separate saucepan over a low flame. This is the Maharashtrian twist—most other preparations use water or half milk, but full milk ensures a creamier finish. A few threads of saffron are added to the milk when it is being heated. This process imparts color and a soft fragrance to the liquid. When the milk begins to bubble, turn off the heat. The hot milk will be poured into the roasted rava later, so have it ready on the side.

Step 3: Pour Hot Milk over Roasted Rava Gradually

Turn the flame to the lowest point. Pour the hot milk slowly into the roasted rava while stirring continuously. Take care—this step produces a lot of steam and foaming. Pour the milk in batches so the rava soaks it up evenly without creating lumps. As the semolina expands, it will begin to thicken. Continue stirring throughout, and after all the milk has been added, cover the pan for 2–3 minutes and allow it to cook on low. The rava will continue to soak up moisture in this resting time.

Step 4: Put Sugar at the Correct Time

Once the milk is absorbed well, add in 1/2 cup sugar (adjust as per taste). Mix well till it dissolves. Don't put sugar ahead of time—it stops the rava from cooking well. Once the sugar dissolves, the mixture will relax a little—it's okay. Let it boil for another 4–5 minutes, with occasional stirring. Add 1/4 teaspoon of cardamom powder at this point for a well-balanced aroma. As soon as the sugar is well mixed, the sheera will begin to thicken once again.

Step 5: Finish with Ghee and Dry Fruits

Now it's time to add finishing touches. Add another tablespoon of ghee and mix well for that soft mouthfeel. In a tadka pan, warm 1 teaspoon of ghee and sauté 6–8 cashews and golden raisins lightly until they expand. Add it to the sheera and blend well. Alternatively, you may add sliced almonds or chironji if preferred. These provide a slight crunch and make the sheera feel celebratory. Mix gently and allow everything to mix for a further couple of minutes on low heat.

Step 6: Rest and Serve Warm

Turn off the heat and allow the Rava Sheera to rest for 5 minutes with the lid on. This last rest allows everything to settle and the ghee to float slightly to the top. Serve it warm—either by itself or with puris for a celebratory plate. For Maharashtra Day, portion it into little bowls, top with a couple of strands of saffron or a few pistachios, and serve along with a basic meal. It is simple to prepare in advance and reheats well as well.