I am treating my readers with another recipe today! Last month saw a lot of recipes being churned out in my kitchen although I couldn’t post anything here. We literally feasted on a variety of mangoes! We ate so many mangoes and perhaps for the first time in my life I didn’t get sick of them. In Mumbai we only brought the alphonso mangoes and eventually got tired of eating them. Here in Dubai we are treated with so many varieties in the supermarkets that it is really hard not to get tempted. Since the hubster is a total mango maniac he religiously cuts one everyday and what better than to have someone serve them for you, ready to be popped into your mouth without any manual labour of peeling & deseeding them? (ha! as if its that difficult!)
We have a lot of sheera fans in our family, pineapple sheera being everyone’s favourite. Over the years I have tried several different ones such as chikku (sapota) and orange sheera too so I decided to make it with mangoes. This time I decided to put a can of condensed milk to use and simplify the whole process. I thought it would be easier to just pour the condensed milk than having to measure out sugar. The condensed milk definitely added to the creamy taste and the sheera was enjoyed by everyone.
So without further ado, let’s dive straight into today’s recipe. I hope you guys are having a happy Sunday! Hope you have enjoyed my previous post and also checked out my new YouTube channel. Will be posting a recipe soon, so do stay tuned!
Easy & delicious snack or dessert with semolina & mangoes
- 1/2 cup fine semolina/sooji/rava
- 1 cup condensed milk
- 1/2 cup hot milk
- 1/2 cup mashed or pureed mango pulp * see notes
- 1-2 small pods of green cardamom
- 3-4 tablespoons ghee divided
- 1 tablespoon cashew nut halves
- chopped mango for garnishing (optional)
Blend together the condensed milk, mango puree and cardamom seeds together till smooth. Keep aside.
In a heavy based kadai/pan heat 2 tablespoons of the ghee and roast the cashew nuts till light golden. Remove and keep aside.
To the same pan, add the semolina and roast it on a medium-low heat for 2-3 minutes. Reduce heat and add the hot milk and stir continuously. Now add the condensed milk & mango puree mixture and continue to stir. Add the roasted cashew nuts
Stir to remove lumps if any and also add extra ghee in between. Let the sheera cook on a low heat for about 7-8 minutes or till the ghee begins to separate (sheera begins to leave the sides of the pan)
Remove from heat and serve piping hot. Garnish with chopped mango pieces if desired
If possible use the non fibrous variety of mangoes. To make soft, melt in the mouth kind of sheera the ratio of semolina to liquid is 1:3 or 1:4. Do not worry if the mixture looks too liquidy initially. It will thicken soon especially once the sheera has been taken off the heat and begins to cool down.