Prepare to be enchanted by Mango Sheera, a traditional Indian sweet that’s as comforting as it is delicious! This delightful semolina pudding bursts with the tropical sweetness of fresh mango, fragrant cardamom, and the rich nuttiness of ghee-fried nuts and raisins. It’s a warm, luscious dessert that’s incredibly simple to make, perfect for a special breakfast, a festive treat, or whenever you need a little burst of sunshine in your day.
Why I Love This Recipe
Mango Sheera holds a special place in my heart – it’s pure comfort in a bowl. What I love most about this recipe is its incredible balance of flavors and textures. The creamy semolina base, infused with the vibrant mango pulp, creates a smooth and tender consistency. The aroma of cardamom instantly transports you, while the fried cashews, almonds, and plump raisins add a delightful crunch and chew. It’s sweet without being cloying, warming, and utterly satisfying. Plus, it comes together relatively quickly, making it a perfect last-minute dessert or a fancy breakfast treat without a lot of fuss.
Ingredients
Here’s what you’ll need to create this aromatic and delightful Mango Sheera:
For the Mango Sheera:
- 1/2 Cup Water
- 1/2 Cup Sugar
- 1/2 Cup Mango Pulp
- 1/2 Cup Ghee
- 6–7 Cashewnuts
- 6–7 Almonds
- 6–8 Raisins
- 1/2 Cup Semolina (Sooji)
- 1/2 Cup Milk (boiled, not raw)
- 1/4 tsp Yellow Food Color (optional)
- 1/2 tsp Cardamom Powder
Swaps and Notes
- Mango Pulp: Use good quality canned mango pulp or fresh mango pulp (from ripe Alphonso or Kesar mangoes, if possible). If using fresh, make sure it’s blended smoothly.
- Ghee: Ghee (clarified butter) is traditional and provides unparalleled flavor. Unsalted butter can be used, but the taste will be different.
- Dry Fruits: Feel free to use your favorite nuts like pistachios, walnuts, or exclude them if you prefer. Adjust quantities to your liking.
- Semolina (Sooji): Fine semolina is typically used for sheera. If you only have coarse, you might need to cook it slightly longer.
- Milk: Boiled milk helps prevent curdling and ensures a smoother consistency.
- Yellow Food Color: This is optional but gives the sheera a beautiful vibrant yellow color, enhancing its visual appeal.
- Cardamom Powder: Freshly ground cardamom seeds offer the most potent aroma and flavor.
Method
Let’s get cooking this warm, fruity, and absolutely delightful Mango Sheera!
- Prepare Mango Syrup: In a medium pan, add the water, sugar, and mango pulp. Mix these ingredients well until the sugar begins to dissolve. Bring the mixture to a gentle boil over medium heat, then reduce heat and keep it warm. This creates a flavorful mango syrup that will be incorporated later.
- Fry Dry Fruits: In a separate, heavy-bottomed pan or kadhai, heat the ghee over medium-low heat. Once the ghee is warm, add the cashewnuts, almonds, and raisins. Fry them gently, stirring constantly, until the cashews and almonds turn a light golden color and the raisins puff up beautifully. This happens quickly, so watch them carefully to prevent burning. Once fried, remove the dry fruits with a slotted spoon and set them aside on a plate, leaving the ghee in the pan.
- Roast Semolina: To the same pan with the remaining ghee, add the semolina (sooji). Reduce the flame to low. Roast the semolina on low heat for about 6–7 minutes, stirring continuously. You want the semolina to become slightly golden and release a fragrant, nutty aroma, but not burn. This step is crucial for the texture and taste of the sheera.
- Add Milk: Once the semolina is lightly roasted, carefully pour in the boiled milk. Stir continuously and quickly to prevent lumps. Continue cooking and stirring on low heat until the mixture starts to thicken and the semolina absorbs the milk, drying up and coming together.
- Incorporate Mango Mixture: Now, pour the warm mango-sugar-water mixture (from step 1) into the semolina. Mix very well with a spoon or whisk until everything is thoroughly combined and the mango is evenly distributed throughout the semolina. The mixture will be quite wet at this stage.
- Add Color & Cardamom: Stir in the optional yellow food color (if using) and the cardamom powder. Mix again to ensure the color is evenly distributed and the fragrance of cardamom permeates the sheera.
- Final Cook: Add about half of the fried nuts (cashews, almonds, and raisins) into the sheera mixture and mix well. Continue to cook on low flame, stirring frequently, until all the moisture evaporates and the ghee starts to separate from the sides of the pan. The sheera will become thick and have a glossy appearance. This indicates it’s perfectly cooked.
Your warm, fruity, and absolutely delightful Mango Sheera is ready to serve!
Tips for Success
- Don’t Rush Roasting Semolina: Roasting the semolina on low heat is crucial. It develops a nutty flavor and helps prevent lumps. Be patient and stir constantly.
- Hot Liquids for Smoothness: Adding warm milk and mango syrup to the roasted semolina helps prevent lumps and ensures a smoother sheera.
- Constant Stirring: Stirring consistently, especially after adding liquids, is key to preventing lumps and ensuring even cooking.
- Adjust Sweetness: Taste the mango syrup before adding it all. Mango pulp sweetness varies, so adjust the sugar if needed. You can always add more sugar at the end if desired.
- Ghee is Flavor: While it may seem like a lot, the ghee is essential for the authentic taste and texture of sheera.
Serving Suggestions and Pairings
Mango Sheera is a versatile sweet that can be enjoyed in various ways:
- Warm Dessert: Serve it warm on its own as a delightful dessert after any meal.
- Breakfast Treat: Enjoy it for breakfast, especially during mango season, for a sweet and fulfilling start to your day.
- Garnish: Always garnish with the remaining fried dry fruits for added crunch and visual appeal. A tiny sprinkle of extra cardamom powder or a few strands of saffron can also elevate it.
- Pair with Tea or Coffee: It’s wonderful alongside a warm cup of chai or coffee.
- For other comforting and sweet treats, you might also enjoy our Chocolate Chip Banana Bread or a rich batch of Peanut Butter Brownies.
Storage and Leftover Tips
Mango Sheera is best enjoyed fresh and warm, but leftovers can be stored.
- Room Temperature: Store cooled Mango Sheera in an airtight container at room temperature for up to 1 day.
- Refrigeration: For longer storage, refrigerate in an airtight container for up to 3-4 days. The texture might stiffen slightly when cold.
- Reheating: To reheat, gently warm portions in a microwave with a splash of milk or in a small pan on the stovetop over low heat, stirring until it regains its soft consistency.
More Recipes You Will Love
If you loved the sweet, comforting, and aromatic experience of Mango Sheera, you’ll definitely want to explore some of our other delightful dessert recipes:
- For another utterly decadent sweet obsession, check out These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
- If you’re into fun, colorful treats that are always a hit, you might enjoy This Unicorn Poke Cake Became My Favorite Party Trick.
- And for a unique, sweet sipper that’s perfect for dessert-inspired vibes, don’t miss The Slippery Drank Is My Favorite Sweet Sipper for Dessert-Inspired Vibes.
Final Thoughts
This Mango Sheera is truly a culinary hug in a bowl – a delightful sweet that’s simple to make and bursting with tropical flavor. It’s perfect for celebrating, for a comforting treat, or simply for brightening your day.
Have you ever tried making Sheera before, or is this your first time? Share your experience in the comments below!
Leave a Reply