Mango Orange Recipe | Want semolina lighter | Mango Shir
A vegetarian Indian recipe with sooji (semolina/ rava), ghee, -1/ water - depending on the consistency you desire. Ready in 30 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
21 steps- 1
To begin making the Mango Kesari or Mango Sheera Recipe, we will first prepare the mango pulp
mango (ripe) - peeled and pureed(1) - 2
Wash the mango well and peel it
mango (ripe) - peeled and pureed(1) - 3
Roughly chop the fruit into pieces and discard the seed/stone
- 4
Blend the chopped mango in a mixer until smooth
mango (ripe) - peeled and pureed(1)cashew nuts - chopped(10) - 5
Put the pulp in a bowl and set it aside for later use
- 6
In a small tadka pan melt a teaspoon of ghee
ghee(1/4 cup)tablespoons ghee(1) - 7
Add the chopped cashew nuts to it and gently toast them, over a low heat until golden brown and crisp, taking care not to burn them
cashew nuts - halved(10)cashew nuts - chopped(10) - 8
Turn off the heat, and set the pan aside for later use
- 9
Heat the 1/4 cup of ghee in a heavy bottomed pan over medium heat and dry roast the semolina (rava) gently, until it gets lightly toasted and aromatic
sooji (semolina/ rava)(1 cup)ghee(1/4 cup)tablespoons ghee(1) - 10
Meanwhile, put 2-1/2 cups of water in a saucepan and set it over a medium heat
-1/ water - depending on the consistency you desire(2 cups) - 11
Add the sugar and bring it to a boil
sugar(1/2 cup) - 12
Allow it to boil for a minute
- 13
At this stage, add it to the roasted semolina slowly, in a steady stream while continuously stirring the semolina
- 14
Lower the flame at this stage, and ensure that you are stirring the mixture, to prevent the formation of lumps
- 15
The semolina will combine with the water and slowly coagulate into a halwa-like consistency
-1/ water - depending on the consistency you desire(2 cups) - 16
If there are any lumps, break them with the back of the spoon and continue to stir gently
- 17
Next, add the mango pulp to the sooji sheera (halwa) and mix gently
sooji (semolina/ rava)(1 cup)mango (ripe) - peeled and pureed(1) - 18
Cook the sheera (halwa) for about 5 to 7 minutes, stirring occasionally until the halwa comes away from the sides of the pan
- 19
Turn off the heat and garnish with cardamom powder and the toasted cashews
cardamom powder (elaichi)(1/2 teaspoon)cashew nuts - halved(10)cashew nuts - chopped(10) - 20
Give it a last stir and serve
- 21
Serve the Mango Kesari (Sheera) as a dessert for lunch parties or make it for breakfast as an accompaniment along with Sooji (Rava) Upma or make it as a special sweet for the festival season
sooji (semolina/ rava)(1 cup)mango (ripe) - peeled and pureed(1)
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Mango Orange Recipe | Want semolina lighter | Mango Shir
A vegetarian Indian recipe with sooji (semolina/ rava), ghee, -1/ water - depending on the consistency you desire. Ready in 30 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
21 steps- 1
To begin making the Mango Kesari or Mango Sheera Recipe, we will first prepare the mango pulp
mango (ripe) - peeled and pureed(1) - 2
Wash the mango well and peel it
mango (ripe) - peeled and pureed(1) - 3
Roughly chop the fruit into pieces and discard the seed/stone
- 4
Blend the chopped mango in a mixer until smooth
mango (ripe) - peeled and pureed(1)cashew nuts - chopped(10) - 5
Put the pulp in a bowl and set it aside for later use
- 6
In a small tadka pan melt a teaspoon of ghee
ghee(1/4 cup)tablespoons ghee(1) - 7
Add the chopped cashew nuts to it and gently toast them, over a low heat until golden brown and crisp, taking care not to burn them
cashew nuts - halved(10)cashew nuts - chopped(10) - 8
Turn off the heat, and set the pan aside for later use
- 9
Heat the 1/4 cup of ghee in a heavy bottomed pan over medium heat and dry roast the semolina (rava) gently, until it gets lightly toasted and aromatic
sooji (semolina/ rava)(1 cup)ghee(1/4 cup)tablespoons ghee(1) - 10
Meanwhile, put 2-1/2 cups of water in a saucepan and set it over a medium heat
-1/ water - depending on the consistency you desire(2 cups) - 11
Add the sugar and bring it to a boil
sugar(1/2 cup) - 12
Allow it to boil for a minute
- 13
At this stage, add it to the roasted semolina slowly, in a steady stream while continuously stirring the semolina
- 14
Lower the flame at this stage, and ensure that you are stirring the mixture, to prevent the formation of lumps
- 15
The semolina will combine with the water and slowly coagulate into a halwa-like consistency
-1/ water - depending on the consistency you desire(2 cups) - 16
If there are any lumps, break them with the back of the spoon and continue to stir gently
- 17
Next, add the mango pulp to the sooji sheera (halwa) and mix gently
sooji (semolina/ rava)(1 cup)mango (ripe) - peeled and pureed(1) - 18
Cook the sheera (halwa) for about 5 to 7 minutes, stirring occasionally until the halwa comes away from the sides of the pan
- 19
Turn off the heat and garnish with cardamom powder and the toasted cashews
cardamom powder (elaichi)(1/2 teaspoon)cashew nuts - halved(10)cashew nuts - chopped(10) - 20
Give it a last stir and serve
- 21
Serve the Mango Kesari (Sheera) as a dessert for lunch parties or make it for breakfast as an accompaniment along with Sooji (Rava) Upma or make it as a special sweet for the festival season
sooji (semolina/ rava)(1 cup)mango (ripe) - peeled and pureed(1)
Rate this recipe
