Recipe: Yummy Mango sheera

Mango sheera. Can be made oil-free and gluten-free. Learn how to make delicious Mango Sheera, a quick & easy to make Indian sweet / dessert recipe from our chef Archana. Mango halwa or Mango sheera Recipe – yet another delicious mango recipe.

This wonderful Indian dessert, with a fruity twist, is sure to be enjoyed by every member of the family. Scoop the mango pulp from a well ripen mango. Grind it to make it smooth. You can have Mango sheera using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Mango sheera

1. It’s 1 cup of semolina.
2. Prepare 1 1/2 cup of ghee.
3. Prepare 1 1/2 cup of sugar.
4. You need 1/2 cup of hot water.
5. You need 1/2 cup of hot milk.
6. Prepare 1 cup of fresh mango pulp.
7. You need 1/2 cup of freshly chopped mango pieces.
8. It’s 1 tbsp of cardamon powder.

Mango Sheera is a delicious Indian sweet recipe served as a mango halwa or mango sheera. This mango halwa recipe is just exactly the way we make halwa with only addition is of mango pulp. Mango sheera is simil;ar to south Indian dish rawa kesari and it can be also called as mango kesari. This mango sheera is so delicious made using mango pulp and semolina.

Mango sheera step by step

1. Take a kadai add ghee to it now add semolina to it and roast till the colour changes.
2. Now add fresh mango pulp in semolina give a good mix now add hot water to the mixture.
3. Add sugar and mix again till the sugar melts not add hot milk to the mixture and cook for a while.
4. Now add cardamon powder and chopped mango pieces to it and give it a good mix and cook for a while now your yummy mango sheera is ready to eat😋😋.

Mango kesari recipe or mango sheera is made of rava and sweet ripe mango. During our trips to India, I have the pleasure of enjoying. Mango halwa or mango sheera recipe – make the traditional sooji ka halwa more flavorful by adding mangoes in it. This is simple, quick and easy to make summer dessert. A teaspoon of this delicious mango sheera and you will want to eat frequently.