Mango Sheera | Mango-Semolina Pudding
If Mango is the King of Fruits, Mango Sheera is the King of Sheera! Sheera by itself is a very enjoyable dessert. The addition of different fruits, takes its taste quotient up a notch. Among the fruit-based Sheera, the Mango Sheera stands out! The creamy rich sweetness of ripe mangoes, blended with the aromatic ghee flavoured roasted semolina is a delightful treat to the senses.
Before diving into the process, I would like to share with you my fellow readers and followers that this is my 50th recipe on One Plate Please. This has been made possible by your love and support which keeps me going. Thank you to each and every one of you for being a part of my journey. This occasion called for a sweet dish and I chose this recipe to make this occasion sweeter. I dedicate this recipe to all of you!
How to make Mango sheera
Puree some mangoes in some milk, saffron strands, salt and cardamom powder, and keep aside to infuse. follow this by pan-frying some cashewnuts and almonds in ghee until they turn golden. Immediately add a few raisins to the pan and fry till they puff-up. Empty the contents of the pan to a plate and set aside. In the same pan, heat the remaining ghee on medium flame and toast somee semolina until it acquires a golden tinge. Add sugar, mix well and cook till it begins to melt.
Add the infused mango mixture to the pan and mix well until the semolina is well coated. Add warm-milk to the pan and keep stirring it continuously to avoid the formation of any lumps. Once the mixture thickens, add the roasted dry fruits and mix well. Add some mango chunks, mix well and take it off the flame. Spoon the Mango Sheera onto a serving plate and garnish with a few saffron strands and some cubed mangoes. Serve hot!
Super simple to make, yet dreamy rich on taste. I used fresh mangoes for this recipe but you don’t have to wait for mango season as this recipe can be made using canned mango/pulp. Go give it a try today!
Mango Sheera
Ingredients
- 1 tbsp Cashewnuts, chopped
- 1 tbsp Almonds chopped
- 1 tbsp Raisins
- ⅓ cup Ghee, divided
- ¼ cup Pureed Mango (see notes)
- ¼ tsp Cardamom powder
- ¼ cup Brown sugar (see notes)
- ¾ cup Milk (warm), divided
- ½ cup Semolina (roasted)
- Saffron strands (a pinch)
- 2 tbsp Cubed mango chunks, divided (see notes)
- Salt (a pinch)
Instructions
- Mix the pureed mango in a tbsp of milk, saffron strands, salt and cardamom powder, and keep aside to infuse
- Heat a tbsp of ghee in a pan and fry the cashewnuts and almonds till they turn golden
- Add the raisins and as soon as they puff up, empty the pan onto a plate and set aside
- In the same pan, heat the remaining ghee on medium flame
- Add the semolina and toast it until it acquires a golden tinge
- Add the sugar and mix well until the sugar begins to melt a bit
- Add the infused mango puree mix that we had set aside earlier
- Mix well until the semolina is well coated
- Add the milk, stirring continuously to avoid the formation of any lumps
- Once the mixture thickens, add the roasted dry fruits and mix well
- Add half the mango chunks, mix well and take it off the flame
- Spoon the Mango Sheera onto a serving plate and garnish with a few saffron strands and the remainder of the cubed mangoes
- Serve hot!
Notes
- You can substitute the brown sugar withjaggery and even alter the proportions to suit your taste preference.
- You can use canned mango/pulp, instead of fresh mangoes
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