Mango kesari aka mango sheera is yumminess personified. If you like sheera, you must absolutely try out this particular variation. Oh, even if you don’t like sheera all that much, do try this out – you might fall in love with the sweet dish after all! Yes, it is that delicious.
The ripe mango used in this dish lends it a beautiful flavour, the slightest of tanginess blending with sweetness. All of us at home love mango kesari – even the bub slurps it up happily. Eat it piping hot, straight off the pan or warm or chilled, it tastes delicious every which way.
Here is my mango sheera recipe.
Ingredients (serves 3-4):
- 1 medium-sized ripe mango
- A pinch of salt
- 3/4 cup semolina (rava aka sooji)
- 1/2 cup sugar
- 2 tablespoons + 2 tablespoons ghee
- Dry roast the rava on medium flame, till it emits a nice fragrance. Remove onto a plate and let it cool down.
- Meanwhile, peel the mango. Remove all the flesh from the peel and seed. Discard the peel and seed, and chop the flesh into cubes. Puree the flesh in a mixer. Keep aside.
- Heat 2 tablespoons of ghee in a heavy-bottomed pan, and add the rava. Fry on medium flame for a couple of minutes, or till the rava reaches the consistency of wet sand. You should get an even lovelier fragrance by now. Transfer the fried rava onto a plate.
- In the same pan, on high flame, heat 1-1/2 cups of water with a pinch of salt added to it, till it reaches boiling point. Then, lower the flame to medium, and add the fried rava to it, little by little. Stir constantly, making sure there are no lumps.
- Let the mixture cook on medium flame till it thickens slightly. Stir intermittently.
- Now, add the sugar, the mango puree and the remaining 2 tablespoons of ghee. Mix well. Stirring intermittently, cook on medium flame till the sheera reaches a thick, but still partially liquid consistency. Switch off gas at this stage.
- Serve the sheera immediately, after letting it cool down a bit, or after chilling in the refrigerator – that is up to you.
- Add more ghee, if you want it that way. I restricted myself to using 4 tablespoons of ghee in total.
- Any variety of mango that is not too fibrous will do. I prefer using Banganapally mangoes to make this dish.
- The mango lends a slight tanginess to the sheera. The pinch of salt is added to counter this.
- Use a ripe mango that is sweet, fleshy and juicy, but one that is firm and not overly squishy.
- I double roast the rava before making the sheera, so that it cooks easily.
- Use rava that is fine for best results.
- Adjust the quantity of sugar that you use, depending upon your taste preferences.
- The mango sheera thickens further upon cooling, so it is best to stop cooking when it has reached a semi-solid consistency. However, if you like your sheera to be quite solid, cook it a little more on medium flame.
You like? I hope you will try out this mango sheera recipe too, and that you will love it as much as we did!