Mango Kesari (Sheera)

This sweet is a sure winner when you are in for an Indian meal.

Mangoes are packed with vitamin A and beta-carotene. They are a lot like carrots, filled with antioxidants that are extremely good for you.  All those who feel eating mangoes makes them put on weight, CAN TAKE A WALK PLEASE  ( I mean after eating them ofcourse, lolzzzz…)

When the mango season is almost reaching an end in mid-June, I try and make a lot of cooked desserts out of the last lot of the ripened Alphonsos lying at my place.  Somehow, I feel the taste of mangoes after it has rained is not that great.   So, then I give it a cooked treatment rather than eating them as a fruit.  I cook them and make some yummy desserts for instance Aamrakhand (Mango Shrikhand), Mango Phirni, (rice pudding) Mango Rasmalai, Mango Cakes and the list is really long.

I personally love mangoes with everything I eat.  It could be mango with puris (Indian deep-fried puffed breads)  mango with oats, mango with pancakes, mango with icecream, MANGO WITH MANGO 😅

And today’s recipe MANGO KESARI or MANGO SHEERA is a must every year.  Imagine cooking with desi-ghee, dryfruits, mango puree and milk. Why wouldn’t it taste good ? !

So, let’s take a look at the simple and yet amazingly flavourful recipe.

Mango Kesari

Ingredients :

• 1 cup Sooji (Semolina/ Rava)
• 1/4 cup ghee
• 1 cup milk
• 1/2 cup sugar (or as per taste)
• 1 Alphonso mango (Ripe) , peeled and pureed
• 1/2 teaspoon cardamom Powder (elaichi)
• A few saffron stands
  For Garnish :
• 1 tbsp desi ghee
• 1 tbsp chopped pistachios / cashew nuts / almonds
• ½ tsp golden raisins

Method :

• To begin with wash, peel and cut a ripe and fresh Alphonso mango.  Discard the seed and puree the fruit in a mixer till smooth.
• In a pan / kadai melt 2 tsp ghee and toss in the chopped dry fruits and nuts into it. Remove when golden (take care to not burn these).  Remove and keep aside.
• In the same pan heat 1/4 cup of ghee and roast the semolina (rava) gently, until it gets lightly toasted and aromatic.  (do this on low heat, will take around 5 to 7 minutes)
• Now add the milk and sugar to the semolina keeping the heat on low and stir in gently to prevent forming of lumps.
• Cover the pan with a lid and gently let it cook.
• Once the milk evaporates, stir gently and break if any lumps are formed with the back of a spoon or with a wooden ladle.
• Next, add the mango pulp to the sooji sheera (halwa) and mix gently. Cook the sheera (halwa) for about 5 to 7 minutes, stirring occasionally until the halwa comes away from the sides of the pan.
• Turn off the heat and garnish with cardamom powder and the dryfruits and gently give it a last stir.
• Serve hot and don’t forget to drizzle some desi ghee onto the Mango Kesari (Sheera).