MANGO SHEERA
Sheera is an Indian sweet/dessert primarily made of semolina, which is called rawa or sooji commonly in India. This can be made relatively easily and in quick time as it does not call for much preparation.
You will find elsewhere in this blog the recipe for Sheera. There are different variants of sheera such as Pineapple Sheera, Banana Sheera etc. Today I share how I make Mango Sheera since we still get plenty of good quality mangoes here in Bengaluru, India where I live. It is advisable to use mangoes of a better quality such as Alphonso, and Badami which are more sweet, lend a good colour to the dish and are not fibrous.
While rawa/sooji is available in different varieties, I prefer to use what we call "medium rawa "( rather than the "fine" rawa) as this gives a better texture to the sheera. The amount of sugar you use will depend on the sweetness of the mango, and your individual taste.
I have suggested 1 large sized mango which is adequate to make 1/2 cup of mango puree required for the sheera with the remaining mango pieces used to garnish the dish. I have chosen to make a mango rosette to garnish today's post. As another option, you can garnish the dish with cashewnuts and raisins lightly roasted in a little ghee.
Ingredients:
Sheera is an Indian sweet/dessert primarily made of semolina, which is called rawa or sooji commonly in India. This can be made relatively easily and in quick time as it does not call for much preparation.
You will find elsewhere in this blog the recipe for Sheera. There are different variants of sheera such as Pineapple Sheera, Banana Sheera etc. Today I share how I make Mango Sheera since we still get plenty of good quality mangoes here in Bengaluru, India where I live. It is advisable to use mangoes of a better quality such as Alphonso, and Badami which are more sweet, lend a good colour to the dish and are not fibrous.
While rawa/sooji is available in different varieties, I prefer to use what we call "medium rawa "( rather than the "fine" rawa) as this gives a better texture to the sheera. The amount of sugar you use will depend on the sweetness of the mango, and your individual taste.
I have suggested 1 large sized mango which is adequate to make 1/2 cup of mango puree required for the sheera with the remaining mango pieces used to garnish the dish. I have chosen to make a mango rosette to garnish today's post. As another option, you can garnish the dish with cashewnuts and raisins lightly roasted in a little ghee.
Ingredients:
- Mango, large-sized, 1 or 1/2 cup of Mango Puree
- Semolina (Rawa/Sooji), medium variety, 1 cup
- Sugar, 3/4 cup
- Milk, 3/4 cup
- Water, 3/4 cup
- Ghee, 2-3 tbsp
- Saffron, a few strands
- Mango pieces, a few, or Mango Rosette for garnish OR Cashewnuts (1 tbsp chopped) and Raisins, a few, for garnish
Method
Wash, peel and chop the mango and prepare a puree. Keep aside.
In a vessel, heat the milk and water and keep aside
Soak a few strands of saffron in a little milk and keep aside
Wash, peel and chop the mango and prepare a puree. Keep aside.
In a vessel, heat the milk and water and keep aside
Soak a few strands of saffron in a little milk and keep aside
In a thick bottomed non-stick kadai, heat 1 tbsp of ghee on medium heat
Add the semolina and stirring continuously, roast it for about 6-7 minutes till it gives off a nice aroma
Add the mixture of milk and water, mix well and cook the rava till it is done, taking care that no lumps are formed
Next add the sugar, the mango puree, saffron soaked in milk, and the remaining ghee and mix well
Continue to stir till the liquids evaporate and the sheera leaves the sides of the kadai
Transfer the sheera to a greased bowl and later de-mould by turning it upside down
Lastly, garnish with mango pieces or mango rosette or roasted cashewnuts and raisins, as per your choice.
Add the mixture of milk and water, mix well and cook the rava till it is done, taking care that no lumps are formed
Next add the sugar, the mango puree, saffron soaked in milk, and the remaining ghee and mix well
Continue to stir till the liquids evaporate and the sheera leaves the sides of the kadai
Transfer the sheera to a greased bowl and later de-mould by turning it upside down
Lastly, garnish with mango pieces or mango rosette or roasted cashewnuts and raisins, as per your choice.
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