Saturday, September 10, 2011

Mango Sheera

How to make Mango Sheera

This is a dessert made with semolina/sago/suji/rawa. Traditionally this is prepared with lot of ghee/clarified butter on the occasions of Pooja in Maharashtra. But this one is considering the calorie conscious eaters like you & I ;-) ..  Sheera could have variations like mango sheera, pineapple sheera, fruit sheera. Here is the recipe for Mango Sheera.

Picture courtesy - Shilpi & Mayank. They are as sweet friends as this dessert!!

Here is what we need -

  • 1 cup semolina
  • 1 cup sugar
  • 2 & 1/2 cup water
  • 1 cup mango pulp (I bought this from Indian store)
  • 3 tbs clarified butter/ghee or unsalted butter (I used unsalted butter)
  • cardamom powder

Whats Next -

In Kadai/pan take butter. Add semolina to it. Dry roast it on medium heat for 20 to 25 minutes till semolina changes its color to golden brown. At the same time semolina starts to leave nice aroma.

On the other stove boil water to add to it (you should start this when you know semolina is almost ready for water)

Add Mango pulp to the pan. Mix it well. Add sugar. Water should be boiling by now and its ready to go into the pan. Add water. Mix immediately or else it will form lumps.

Cover the pan for 5-7 minutes. Take out the lid & add cardamom powder. At this point you can add any dry fruits you like (If you are adding raisins make sure not to add them while roasting as they immediately turn black so this is the right time to add raisins) Give it a good mix.

Cover the pan for another 4-5 minutes. Switch off the stove.

Garnish it with some dry fruits.

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