Mango Sheera

          Yesterday evening I was thinking what I should make for my daughter’s evening snacks. In this sweltering summer, spending time in kitchen is very bad idea. I wanted to prepare something which can be prepared in a jiffy, it’s healthy and I won’t have to sweat in kitchen for long.

         Its the season of  king of fruits, mango and both of us were tired of mango milkshakes, wanted to make something fulfilling and easy. Then I remembered 1 dish which my mom used to make for us kids…

          Sheera or rawa halwa as its known is all-time favorite dish of all. My mom used to create variations by adding fruits to it to give a distinct flavor. Sometimes she would add kesar, or seasonal fruits like pineapple, mango, chikku or our humble banana. So I thought why not make it today for my daughter. It’s easy and gets ready in around 15-20 minutes.

So here is the list of ingredients for Mango Sheera:

Ingredients

1 cup jada rawa (semolina)

2 cups water

1 – 1 ½ cups sugar

1 medium mango (preferably alphonso or any other pulpy mango would do)

Chopped dry fruits (optional)

Elachi and nutmeg powder

Ghee 2 tablespoon

1.      Deskin and finely chop the mangoes. If you like, you can make pulp by pureeing it. But I like to get chunks of mango while eating.

2.    In a kadai take the ghee, lightly roast the dry fruits.

3.     Add the rawa and roast it till it slightly changes the colour and the aroma of roasting starts to spread. Roasting should be done on slow flame else rawa will get burnt and it won’t taste good.

4.    On other side, keep the water for boiling.

5.     When the aroma of roasting rawa starts to spread, add the boiling water slowly and cover it.

6.    Once the water evaporates, add the mango pieces/pulp and sugar and mix well.

7.     Let it cook till the sugar melts and it becomes the pouring consistency.

8.    Add the Elachi and nutmeg powder and cook for a minute.

9.    Some like to keep it little mushy consistency some like to keep it dry. Cook till you get your favored consistency.

10.                        Once done serve hot or cold.

NOTE :

1.    You can adjust sugar depending on sweetness of the fruit you are using.

2.    Instead of mango you can add other fruit pulp or pieces like chikku, pineapple or banana.

3.     Some take equal amount of rawa, ghee and sugar. But it makes the dish too sugary and too greasy.

4.    As a variation, you can add 1 cup water and 1 cup milk.

5.     If you are adding kesar, soak the strand of kesar in warm milk and then add while adding water.