Golden Mango Sheera: A Saffron-Infused Semolina Pudding
25 minutes
1116 reads
About Golden Mango Sheera: A Saffron-Infused Semolina Pudding
Escape to the tropics with the vibrant flavors of Golden Mango Sheera! This decadent Indian semolina pudding is infused with the intoxicating aroma of saffron and the sweetness of ripe mangoes, promising a truly unforgettable dessert experience.Roasted semolina creates a nutty base for the luscious mango puree, each bite offering a delightful interplay of textures and tastes. This easy-to-follow recipe guides you to semolina roasting perfection, ensuring a truly authentic sheera.Whether it's a special occasion or a simple craving for comfort, Golden Mango Sheera offers a symphony of flavors that will transport you straight to the heart of India.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Sheera
- 1 cup Semolina suji or cream of wheat
- ½ cup Ghee clarified butter
- ¾ cup Sugar
- ½ cup Mango Puree fresh or canned
- 2 cup Water
- 1½ pinch Saffron Strands soaked in 2 tbsp milk (or water)
For the Garnish
- 2 tbsp Raisins
- ¼ cup Almond Slivers
Instructions
- Grease a flat pan with ghee. Set aside. In a deep pan, heat ½ cup ghee over medium heat.
- Add the raisins. Fry until they plump up, about 1-2 minutes. This adds a burst of sweetness and texture to the sheera.
- Add the semolina. Reduce heat to low. Fry until aromatic and light golden brown, about 5-7 minutes, stirring constantly to prevent burning. Roasting the semolina deepens its flavor.
- Meanwhile, bring the water to a boil in a separate pot. Once boiling, add the hot water to the roasted semolina. Cook over low heat, stirring continuously, until the semolina is cooked through and the water is absorbed, about 8-10 minutes. This creates a smooth, creamy base for the pudding.
- Stir in the mango puree. This adds the vibrant mango flavor and a beautiful golden hue.
- Add the sugar. Stir continuously until the sugar dissolves completely and the mixture is lump-free. Continuous stirring prevents the sugar from crystallizing and ensures a smooth texture.
- Add the saffron infused milk (or water). Mix well. Saffron adds a delicate floral aroma and a rich golden color.
- Add the remaining 2 tablespoons of ghee. Stir until the sheera thickens and starts to pull away from the sides of the pan, about 2-3 minutes. The added ghee creates a richer, more luxurious texture.
- Pour the sheera into the greased pan. Level the surface with a spatula or the back of a ghee-greased spoon. Garnish with almond slivers, pressing them gently into the sheera. Allow to cool slightly before cutting into desired shapes. Serve warm or cold.
Recipe Notes
Good To Know
- The amount of mango pulp and ghee can be adjusted to your liking.
- If the mango pulp is too sweet, reduce the amount of sugar.
- For a traditional flavor, add crushed cardamom.
- You can serve this sheera warm without setting it.
- For extra crunch, toast cashews and almonds in ghee before adding them along with raisins.
- For a dairy-free version, use coconut oil instead of ghee and coconut milk instead of regular milk.
- Use sweet, ripe Alphonso or Kesar mangoes for the best flavor and color.
- If using canned mango puree, reduce the added sugar.
- For elegant presentation, set the sheera in small bowls or molds, then unmold and garnish with edible silver leaf and saffron strands.
Expert Tips
- If you want a smoother sheera, blend the mango pulp before adding it to the other ingredients.
- Experiment with different spices like nutmeg or cinnamon for a unique twist.
- Serve the sheera warm or chilled, depending on your preference.
Storage Instructions
- Store leftover sheera in an airtight container in the refrigerator for up to 3 days. Gently reheat before serving.
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Recipe Nutrition
Calories: 478kcalCarbohydrates: 80gProtein: 5gFat: 16gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gFiber: 2gSugar: 50g
Vanitha Bhat
Articles: 29
5 Comments
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Such a beautiful dish! Can’t wait to try it.
Looks so appetizing! Thank you for posting.
Absolutely mouthwatering! Great share.
This looks so inviting! Thank you.
I’m thrilled to try this recipe!