Mango Kesari Recipe | Mango Sheera
Summer begins, and so does mango season. Mango recipes have become very important. Here is something different from your regular mango shake or smoothie.
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Mango sheera recipe. It's a delicious recipe for an Indian sweet. It is an easy recipe. Mango Sheera, known as Kesari or mango halwa, makes you healthy. It is made using semolina or crushed wheat and ripe mangoes.
Along with mango, another unique item is used: Saffron. It is used to give the sheera a beautiful orange shade. This dish comes from the South of India. It is commonly made in Karnataka and many parts of South India during special celebrations like Ugadi.
Although it is a dessert, it is also often eaten for breakfast in summer. In the north, it is called sheera or suji halwa. It is a simple recipe that does not need many ingredients.
It needs semolina or rava, butter or ghee, preferably Kashmiri Saffron as a food dye, milk, and sugar. You can also add some dry fruits. It is commonly known as Sheera in Marathi or Hindi, Rawa Kesari in Telugu and Tamil, and Suji Halwa in North India.
Mango is loaded with vitamin A and beta-carotene. It tastes delicious, and mangoes add a rich flavour to it. They are like carrots, packed with healing chemicals and very good for you.
You can try this recipe at home. Serve Mango Kesari Sheera or mango Halwa recipe for dessert. You can also make it for breakfast with Suji or a special dessert for celebrations.
Mango Sheera recipe
Now, let's jump to the recipe. You'll need the following:
- One tablespoon butter
- 1/2 cup fine Suji/semolina
- 2 tbsp butter
- 1/2 cup shredded mango
- 1/4 cup puree mango
- 1 cup hot water
- 1/4 cup sugar (you can choose jaggery as per your choice with the same volume)
- Cardamom powder
- One tablespoon butter
- Chopped Almond
- Ten cashew nuts halved
- Ten Cashew nuts, chopped
- Nutmeg powder one pinch
- Saffron Strands
For the mango sheera recipe, let's first prepare the mango puree. Wash and peel the mango well. Roughly cut the fruit into pieces and throw out the seed or pit. Mix the chopped fruit gently in a mixer. Put the mango pulp in a bowl to use later.
Melt one tablespoon of butter in a small frying pan. Add the chopped cashews and roast gently until golden and crispy. Keep stirring to avoid burning them.
Then, please remove it from the heat and cool it. Heat butter in a pan and roast the semolina gently until it is lightly browned and nice-smelling.
Meanwhile, set the saucepan on low flame to heat gradually. Add one cup of water, then add the sugar and boil. Allow it to cook for a minute.
Stir the semolina continuously, in a constant stream, until it is lightly roasted. At this point, make sure you are stirring the mixture to prevent lumps from forming.
The semolina mixes gently with the water and freezes to a halwa beautifully. If there are any lumps, break them back with a spoon and stir gently. Next, add the mango puree to the suji sheera (halwa) and mix gently. Cook the sheera for 5 to 7 minutes, occasionally stirring until the halwa starts coming off from the sides.
Turn the heat- off and garnish with cardamom powder and roasted cashews. Finally, give a stir and serve. Sprinkle Jaiphal Powder & Almond Flakes on the Mango sheera. Serve this Mango Kesari (Sheera) for dessert or breakfast with Suji (Rava) Upma, or make a special dessert for the festive season.