Mango Kesari Recipe | Mango Sooji Halwa | Mango Sheera
You must try this delectable Mango Kesari Recipe, also known as a Sheera or Sooji Halwa across various regions in India. The addition of ripe alphonso mangoes into the sooji halwa brings in a refreshing taste to the palate.
Mango Kesari or Mango Sheera is a halwa recipe inspired by the king of fruits - mango – that is not only luscious and decadent, but also packs a nutritious punch. Mango Kesari is an Indian sweet pudding prepared using semolina or broken wheat.
The addition of mango pulp spiced with cardamom and garnished with nuts, adds an interesting twist to this indulgent and popular halwa. It is fairly quick and simple to make and tastes delicious with the natural aroma of fresh mangoes.
Mangoes are packed with vitamin A and beta-carotene. They are a lot like carrots, it is filled with antioxidants that are extremely good for you.
Serve the Mango Kesari (Sheera/ Sooji Halwa) as a dessert for lunch parties or make it for breakfast as an accompaniment along with Sooji Upma or make it as a special sweet for the festival season.
Other recipes that you can try are:
How to make Mango Kesari Recipe | Mango Sooji Halwa | Mango Sheera
To begin making the Mango Kesari or Mango Sheera Recipe, we will first prepare the mango pulp.
Wash the mango well and peel it. Roughly chop the fruit into pieces and discard the seed/stone.
Blend the chopped mango in a mixer until smooth. Put the pulp in a bowl and set it aside for later use.
In a small tadka pan melt a teaspoon of ghee. Add the chopped cashew nuts to it and gently toast them, over a low heat until golden brown and crisp, taking care not to burn them. Turn off the heat, and set the pan aside for later use.
Heat the 1/4 cup of ghee in a heavy bottomed pan over medium heat and dry roast the semolina (rava) gently, until it gets lightly toasted and aromatic.
Meanwhile, put 2-1/2 cups of water in a saucepan and set it over a medium heat. Add the sugar and bring it to a boil. Allow it to boil for a minute.
At this stage, add it to the roasted semolina slowly, in a steady stream while continuously stirring the semolina. Lower the flame at this stage, and ensure that you are stirring the mixture, to prevent the formation of lumps.
The semolina will combine with the water and slowly coagulate into a halwa-like consistency. If there are any lumps, break them with the back of the spoon and continue to stir gently.
Next, add the mango pulp to the sooji sheera (halwa) and mix gently. Cook the sheera (halwa) for about 5 to 7 minutes, stirring occasionally until the halwa comes away from the sides of the pan.
Turn off the heat and garnish with cardamom powder and the toasted cashews. Give it a last stir and serve.
Serve the Mango Kesari (Sheera) as a dessert for lunch parties or make it for breakfast as an accompaniment along with Sooji (Rava) Upma or make it as a special sweet for the festival season.
Padma is the voice behind MasalaKorb. She is a Biochemist by education and a full time blogger by passion. Her favorite quote “...no one is born a great cook, one learns by doing it” ― Julia Child.She loved travelling around the globe and exploring different cuisines. Her style is confined mostly to simple home cooking methods that are local and seasonal and keeping with authenticity. At Masalakorb you will discover recipes of Indian food with aromatic spices and herbs. It is her honest attempt to pen wonderful trivia through her posts and walk you through even the most basic recipes required in achieving that glorious Indian food that you have been craving for.