Mango Sheera with Condensed Milk
Easy & delicious snack or dessert with semolina & mangoes
Servings 4 servings
Ingredients
- 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)
Instructions
- 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
Notes
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.