Mango Sheera a royal sheera I’d say is one recipe that’s loved by everyone I suppose, as mangoes happen to be a favourite of almost everyone. So posting the simple, easy alphonso mango sheera recipe before the season ends.
- 1 cup semolina (thick rawa*)
- 1/2 cup ghee
- 10 to 12 cashews
- 3/4th cup + 2tbsp sugar (adjust sweetness to individual choice and depending on the sweetness of the mango pulp)
- 3/4th cup blended fresh ripe alphonso mango pulp
- A few small cubes of mango(optional)
- 2 cups hot milk
- 1/4th tsp cardamom powder
- Kesar/Saffron strands to garnish(optional)
- In a deep pan,heat 1 tsp ghee,add in the cashews and roast it till cashews are golden in colour. Remove and keep aside.
- In the same pan add the rest of the ghee by setting aside 2tsp ghee to add once the sheera is done, add semolina and roast till you get its aroma and slightly changes colour. An indicator that the semolina is nicely roasted is you’ll get it’s aroma even at a distance. Boil milk simultaneously while roasting the rawa.
- Add hot milk and stir well. Be careful while adding the milk as its real hot and it splutters when you add it to hot rawa. This is one of the reasons a deep pan should be used. The rawa will fluff up, mix well so that there are no lumps. Cover and cook on low flame till the rawa fluffs up and is cooked. Stir well occassionally if not the mix will stick to the bottom of the pan. Add the mango pulp and stir well till the mango pulp coats the rawa and gels into the mix.
- Add sugar and stir well. The sugar will melt and then start thickening. Add in the mango cubes and stir well. Cover and cook until the sheera is fluffy and it starts leaving sides of the container. Switch off the flame, add cardamom powder and leave 2 tsp ghee from the sides and mix well. This gives the sheera a glazy look.
- Garnish with fried cashews and a few strands of kesar/ saffron. Serve hot.
- DO NOT add milk and the pulp together as the milk may split.
- Adjust sugar to individual taste depending on the sweetness of the mango.
- Adjust ghee quantity to your liking.
- Adding hot milk to the rawa results in a fluffy sheera.
- You can add the variety of mango you personally prefer.
- *Thick rawa is one shade thicker than chiroti rawa, just a little coarse not very coarse.