Disclaimer: This a sponsored post by BaboonChef , but the contents and opinions expressed in here are mine.
Sheera is basically Maharastrian Cuisine . It is a dessert prepared from semolina also called as sooji or rawa. Mango sheera also called as Ambyacha sheera is a variation made to original sheera recipe by adding mango pulp. I have used readymade pulp , but fresh mangoes can also be used.
Though I am not an expert in sheera making , but over the years, I have mastered the skills to prepare this perfect Indian dessert.
There are two things you should keep in mind while making any sheera. First, taste and texture of this recipe depends on how well you roast your sooji. If it isn’t well roasted to perfection, then the sheera simply turns into a mess . Second, you shouldn’t allow any lumps to form while making it. There won’t be any fun to eat it then.
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If you are making banana sheera or plain sheera without fruit flavor, increase the sugar quantity and follow the same recipe. In my recipe, I have used store bought mango pulp which already is very sweet , so just used 1/2 cup of sugar.
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Serves : 4
- 2 Cups Full Fat milk
- 1/4 Cup Ghee / Clarified butter
- 1/2 Cup Mango Pulp
- 1/2 Cup White granulated sugar
- 1/2 Teaspoon Cardamom Powder
- Pinch of Saffron
- 1 Tablespoon raisins(optional)
- Pinch of salt
Though you can cook this shira in any pan, try to use non stick pan for this recipe.
Take a tablespoon of milk in a small bowl, warm it up and add a pinch of saffron . Mix and keep aside.
On a medium saucepan, dry roast semolina till nice and fragrant. Don’t allow it to burn or change color . It will take about 2-3 minutes.
In the meantime, warm the remaining milk and keep aside.
Once the semolina is roasted, make a well in the center and add ghee.
Keep the heat on low Add raisins in it and fry for few seconds.
Now mix everything together.
Add mango pulp and mix well.
Add warm milk and mix. Make sure that no lumps are formed . Try to stir it constantly and break the lumps if any.
Now you will see that the semolina has absorbed all the milk . At this point, add cardamom powder , saffron milk and mix well.
Add sugar and mix. Keep stirring till your sheera is nice , smooth and dry.
Add a pinch of salt and mix.
Remove from heat and enjoy this delicate, flavorful mango shira with evening tea or coffee .
This is a sponsored post by BaboonChef , but the contents and opinions expressed in this post are mine. Purple color Silicone Kitchen Tool set used for this recipe are just handy and very easy to clean.