MANGO SHEERA | MANGO SOOJI HALWA | MANGO PUDDING

Mango Sheera, also called mango halwa or mango kesari or ambyacha sheera, is a rich & classic, quick and easy to make melt-in-mouth Indian sweet recipe prepared using sooji (semolina), ghee, sugar, and fresh mangoes.

Sheera is one of the most popular Indian recipes offered to God in the form of naivedyam in temples and on special occasions like Diwali, Navratri, Ganesh Chaturthi, and Varalakshmi vratham. The plain rava sheera or sooji sheera is also served in South India as a breakfast item in hotels along with upma, khara bath, chane usli (sandal), and poha.

But these days, sheera comes in different flavors, from plain traditional sheera to pineapple sheera, apple sheera, chikku (chikoo/sapota/sapodilla) sheera, etc.

Mango sheera is also called Mango kesari - the only difference is the addition of saffron or kesar strands for flavor and color. If you love some extra flavor, you may add a few saffron strands to the recipe below when adding mango puree.

INGREDIENT FOR MANGO SHEERA | MANGO SOOJI HALWA | MANGO PUDDING

¼ cup Ghee
1 tablespoon Cashews, chopped
½ cup Semolina or Suji (Sooji)
1 cup Mango puree (just mango cubes blended without water)
1 cup Water, boiling
¼ to ⅓ cups Mangoes, chopped (optional)
½ cup Sugar
¼ teaspoon Cardamom powder

How to make Mango Sheera | Mango Suji Halwa | Mango Pudding

In a pot on a medium-high flame, keep 1 cup of water for boiling.

In a pan on medium flame, add ghee. Once hot, add cashews and saute till it becomes light in color.

Now add sooji or semolina and saute till it becomes aromatic. Don't roast it until brown - just until semolina gives a nutty aroma.

Add the mango puree and saute it for 2 to 3 minutes on medium flame. Add boiling water and mix so that there are no lumps. Once all the water is absorbed, add the chopped mangoes and mix. Check out the video here on making of mango sheera

Now add sugar and mix. Saute this for another 3 to 5 minutes or until ghee leaves the sides of the pan. Add cardamom powder and mix. Switch off the flame.

Tips

• If you want to add Kesar or saffron strands, add them after the addition of mango puree along with boiling water.
• The sugar to semolina ratio is always 1:1, but if the mango is sweet, you can reduce the amount of sugar. If the mango is sour, you can slightly increase the amount of sugar to balance the flavors.
• You can also use Bansi Rava to make sheera. The texture will vary accordingly.
• Mango chunks are optional but adding them makes it more delicious in every single bite.
• I make the puree by just blending freshly chopped mango cubes. I do not add any water while making mango puree.

Video recipe for Mango Sheera | Mango Kesari | Mango Suji Halwa

Detailed step by step recipe for Mango Sheera | Mango Kesari | Mango Suji Halwa

MANGO SHEERA | MANGO SOOJI HALWA | MANGO PUDDING | MANGO KESARI

Kushi

Mango Sheera, also called mango halwa or mango kesari or ambyacha sheera, is a rich & classic, quick and easy to make melt-in-mouth Indian sweet recipe prepared using sooji (semolina), ghee, sugar, and fresh mangoes.

5 from 2 votes

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Prep Time 10 mins

Cook Time 12 mins

Course Desserts, sweets

Cuisine Indian, Karnataka, Konkani, Mumbai, north indian, South Indian

Servings 8

Ingredients

  

1x2x3x

• ¼ cup Ghee
• 1 tablespoon Cashews, chopped
• ½ cup Semolina or Suji (Sooji)
• 1 cup Mango puree (just mango cubes blended without water)
• 1 cup Boiling water
• ¼ to ⅓ cups Mangoes, chopped (optional)
• ½ cup Sugar
• ¼ teaspoon Cardamom powder

Instructions

 

• In a pot on a medium-high flame, keep 1 cup of water for boiling.
• In a pan on medium flame, add ghee. Once hot, add cashews and saute till it becomes light in color.
• Now add sooji or semolina and saute till it becomes aromatic. Don’t roast it until brown – just until semolina gives a nutty aroma.
• Add the mango puree and saute it for 2 to 3 minutes on medium flame. Add boiling water and mix so that there are no lumps. Once all the water is absorbed, add the chopped mangoes and mix. Check out the video here on making of mango sheera
• Now add sugar and mix. Saute this for another 3 to 5 minutes or until ghee leaves the sides of the pan. Add cardamom powder and mix. Switch off the flame.

Notes

• If you want to add Kesar or saffron strands, add them after the addition of mango puree along with boiling water.
• The sugar to semolina ratio is always 1:1, but if the mango is sweet, you can reduce the amount of sugar. If the mango is sour, you can slightly increase the amount of sugar to balance the flavors.
• You can also use Bansi Rava to make sheera. The texture will vary accordingly.
• Mango chunks are optional but adding them makes it more delicious in every single bite.
• I make the puree by just blending freshly chopped mango cubes. I do not add any water while making mango puree.

Keyword 9 days navratri vrat, ashtami prasad, diwali food, ganapati, karwa chauth, Kesari Bath, mango puree, Mango recipes, naivedyam, Prasadam Recipes, shira, Sooji, suji ka halwa, ugadi recipes, upvas ka khana, Varalakshmi vratam

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