Mango Sheera

 

Ingredients needed: 1 cup semolina, 1/4 cup ghee /clarified butter, 1 can (400 gms) of alphonso mango pulp or 2 cups of fresh mango pulp. Blend the fresh pulp to a smooth consistency before using it, 2 cups hot milk, 1 1/2 cup sugar, 1 tspn cardammom powder, 1/2 tspn saffron strands. Method: 1. In a heavy bottom wok or flat pan , heat the ghee and add to that the semolina. Mix the two and roast the semolina on a very gentle heat to a golden colour. The aroma of the roasted semolina with ghee is very tantalising. 2.While you are roasting the semolina, gently bring the milk to a boil in a saucepan. Switch off the gas once it comes to a boil. 3. After the semolina is nice and golden add the hot milk very gradually into it. Be careful as hot steam rises as soon as you pour the milk into the semolina. Mix it all very well and cover the pan with a lid for a few mins so the semolina ccoks by the steam . (Note the heat should be gentle at all times as it is very easy to burn the semolina.) 4. Remove the lid and next add the sugar. Mix again. As the sugar dissolves the entire mixture will change in consistency and become very loose. But it comes back to normal as soon as all the sugar is dissolved. Again cover and let cook for a few secs. 5. Now uncover again ,switch off the gas and add the mango pulp ,cardammom powder and the saffron strands. Stir these in gently. Cover it for one last time for a few seconds. At this stage again the sheera gets a loose consistency but it gets firmer in texture once it has cooled down again. Your Sheera is ready to eat.... :)