Mango Orange Recipe | Want semolina lighter | Mango Shir

Step 1: To begin making the Mango Kesari or Mango Sheera Recipe, we will first prepare the mango pulp

Step 2: Wash the mango well and peel it

Step 3: Roughly chop the fruit into pieces and discard the seed/stone

Step 4: Blend the chopped mango in a mixer until smooth

Step 5: Put the pulp in a bowl and set it aside for later use

Step 6: In a small tadka pan melt a teaspoon of ghee

Step 7: 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

Step 8: Turn off the heat, and set the pan aside for later use

Step 9: 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

Step 10: Meanwhile, put 2-1/2 cups of water in a saucepan and set it over a medium heat

Step 11: Add the sugar and bring it to a boil

Step 12: Allow it to boil for a minute

Step 13: At this stage, add it to the roasted semolina slowly, in a steady stream while continuously stirring the semolina

Step 14: Lower the flame at this stage, and ensure that you are stirring the mixture, to prevent the formation of lumps

Step 15: The semolina will combine with the water and slowly coagulate into a halwa-like consistency

Step 16: If there are any lumps, break them with the back of the spoon and continue to stir gently

Step 17: Next, add the mango pulp to the sooji sheera (halwa) and mix gently

Step 18: Cook the sheera (halwa) for about 5 to 7 minutes, stirring occasionally until the halwa comes away from the sides of the pan

Step 19: Turn off the heat and garnish with cardamom powder and the toasted cashews

Step 20: Give it a last stir and serve

Step 21: 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