Sathyanarayana Pooja Prasad, Sapada Bhakshya Recipe (Sapath)

Sathyanarayana Pooja Prasad,  Sapada Bhakshya Recipe (Sapath)

How amazing is this Prasad that's served only for Satyanarayan Vrathas. It's soooooo delicious, yum, tasty. It's given as Prasad so you only get enough to tickle your taste buds. So I started making it whenever I crave for some. Ghee, milk, and banana when cooked together elevate the amazing taste and aroma of semolina to make it amazingly lip smacking. 

It's so easy to make so you can make it whenever you want to. 5 minutes is enough time to make it but mom says don't call it sapatha paksha/sapath if you aren't making it as an offering to God. Call it kele kesaribath then?! 

The ideology behind the name sapatha means sama patha - all ingredients are used in equal quantities. Ideally, everything's just put together and cooked. But if you want perfect sapatha paksha do follow the measurements and steps below. 


Equal measures of semolina, sugar, banana, ghee. Milk needed is 3-4 times of rava used.

  • 1/2 cup wheat semolina (sooji rava)
  • 1/2 cup sugar 
  • 1/2 cup or 1 small banana chopped
  • 1/2 cup ghee
  • 1.5 - 2 cups of milk (3-4 times rava used)

Serves: 2-3

Prep time: 2 minutes

Cooking time: 5 minutes

Preparation method:

1. Heat ghee in a pan. Add sooji rava to it. 

2. Saute and fry well for 4-5 minutes on medium heat.

3. Rava colour changes from cream to white, once most of the rava appears white, add in chopped banana pieces, 1.5 cups of milk and cook on medium heat. 

4. Add in more milk if needed to cook rava through. 

5. Once all the milk has almost been used up, once the rava is almost cooked through, add in sugar, mix well. 

Sugar doesn't let rava cook any further so add only once rava is cooked through.

6. Let all the sugar dissolve, then let it cook for a minute and once the mixture is almost dry, put off the flame. 

7. The mixture will thicken and dry out on cooling. So, you can put off the flame when it's a little watery. 

8. Tastes great while hot hot and on cooling too.

Side note:

It's important we cook semolina through using milk. 

Make sure rava's cooked through before adding sugar, sugar doesn't let rava cook any more. 

The amount of banana you add doesn't matter, any amount of banana you add gives its delicious taste to this dessert. 

Adjust the amount of sugar you add according to your liking. 

Please use sooji rava, not kesari rava/bansi rava or chiroti rava. 

Bananas you can use any variety.