Mango sheera, Mango kesari, summer treats

It’s the season of mangoes, time to indulge and try recipes with it. Sheera or rawa kesari is often made in all homes. Do give a try with mango, it’s tasty. Mango Sheera is soft and smooth pudding like sweet delicacy made with mango pulp and semolina.

One can also make it using pineapple and banana.

This is vegan recipe.

My other mango recipes are here

mango and coconut burfi, virgin mango mojito, mango parfait

Instant mango pickle recipe was a big hit last time.

Let’s get to the recipe of Mango Sheera

Ingredients:

• 1 cup semolina (bombay rawa)
• 1 cup mango pulp (2 medium mangoes)
• 3/4 cup sugar
• 1 1/2 cup water
• 2 tbsp ghee
• a few strands saffron
• 4 cardamom powdered

Method:

1. Extract the pulp of mango and whisk it.
2. Take a spoon of ghee and roast the semolina along with dry fruits. It should be light brown in colour and give a good aroma. Remove the roasted semolina and put it aside.
3. Put water along with sugar and saffron strands and put it to boil. Once the water boils, put the mango pulp and give a stir.
4. Now, add the roasted semolina slowly. Keep stirring in between, lest lumps are formed.
5. Let cook for sometime. The consistency should be thick.
6. Finally, add cardamom powder to it.

Print

Mango sheera, mango kesari

Mango sheera is a sweet delicacy made of semolina and mango pulp. It is tasty and makes a good choice for breakfast or lunch.

Course Breakfast, Dessert

Cuisine Indian

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 people

Author jayashree

Ingredients

• 1 cup semolina (bombay rawa)
• 1 cup mango pulp 2 medium sized mangoes
• 3/4 cup sugar
• 2 tbsp ghee
• 8 cashew broken into pieces
• 4 cardamom powdered
• few strands saffron
• 1 1/2 cup water

Instructions

1. Extract the mango pulp and whisk it.

2. Take a spoon of ghee in a pan, add semolina and cashew pieces to it. Roast it gently for three to four minutes. It should be light brown in colour and give a good aroma. Put it aside.

3. In the same pan, add water, sugar, ghee and saffron strands. Put it to boil. Once it boils, add mango pulp and give a stir. Now, add the roasted semolina to it. Keep stirring in between, lest lumps are formed.

4. Let cook for sometime. The consistency should be thick. 

5. Finally, add cardamom powder and mix it well. Mango sheera is ready to serve.

Recipe Notes

• You can use other dry fruits.
• Oil should not be used, it imparts a different flavour and smell.
• Mangoes should be ripe and non fibrous. 
• Use fresh mango pulp.

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