Mango Sheera (Ambyacha Sheera)

Sheera– is a traditional Maharshtrian sweet, usually served as ‘Prasad’ for Satyanarayan puja. Sheera also is an all time favourite breakfast for many Maharashtrians.

If you have unexpected guests and have not time to cook up any other sweet Sheera is a very good way of showing them you care! And Sheera never lets you down… it always turns out to be good.

The Sheera that is made for ‘Prasad’ usually has slices of banana in it.

I made Mango Sheera (Ambyacha Sheera) for my little one on his birthday, who like me does not have a sweet tooth but enjoyed this Mango Sheera very much. 

I hope the lovely Padmaja of Spicy Andhra likes it too, since I am sending this good old Mango Sheera for her debut Event (as a host ) WBB#11 –‘Summer Fruits’. Thanks Padmaja for hosting WBB with such a sunny and fresh theme J

__________________________________________________________                                                            Mango Sheera recipe

Servings :5-6 _____________________________________________________ 

Ingredients:

 1 ½ cups Rava/Semolina (medium coarse)

 1 ½  cups Milk

1 ½ cups water

1 cup ripe Mango pulp

1 cup sugar

~ 2 tbsp homemade Ghee 

For the garnishing:

6-7 Cashewnuts chopped

10-12 golden raisins

Few strands of Saffron, soaked in warm milk 

(Usually we measure ingredients using Vati or Katori in our kitchens. Cups are used only for measuring ingredients for cakes. I have changed the measures here to cups since it is easy to understand for everyone.) 

In a heavy bottom Kadai/wok heat 2tsp of the ghee. Fry the cashew nut pieces and raisins in it, drain and keep aside. In the same ghee, roast the Rava/semolina till it turns golden brown and you get a nice smell of roasted Rava. Remove in a plate and cool.

In the same Kadai mix milk and water and bring to a boil. Add the roasted rava and cook stirring continuously so that no lumps are formed. Cook on low flame for some time stirring in between.

 After the Rava is half cooked add sugar. Mix properly and cook for a few minutes more, stirring in between.

Add the mango pulp ,mix nicely so that the pulp get mixed up homogenously. Cook till all the liquid has been absorbed.

Add the remaining ghee (optional) and the saffron strands dissolved in warm milk. Mix nicely. Saffron adds to the lovely ‘Mango’ colour of this Sheera.Cover and cook for a 1-2 minutes.  

Garnish with the fried Cashew pieces and golden raisins. 

Variation: You can use Pineapple instead of mango to make Pineapple Sheera.