Mango Sheera is a delightful Indian dessert made with the goodness of rava, ghee, and the tropical flavor of Alphonso mangoes. This recipe is perfect for mango lovers and is sure to bring a burst of sweetness and joy to any occasion. The aroma of elaichi powder combined with the richness of mango pulp makes it irresistible. Do try this delicacy and share your experience!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat desi ghee in a pan on medium heat.
Add rava to the pan and roast it until it turns golden brown and aromatic.
Gradually add the milk to the roasted rava while stirring continuously to avoid lumps.
Add sugar and elaichi powder to the mixture and stir well.
Mix in the Alphonso mango pulp and cook until the mixture thickens and leaves the sides of the pan.
Garnish with mango chunks and chopped dry fruits. Serve warm.
Use Alphonso mango pulp for the best flavor, but you can substitute with other mango varieties if needed.
Roast the rava on low to medium heat to prevent it from burning and to achieve a perfect aroma.
Adjust the sugar quantity based on the sweetness of the mango pulp.
Can I use canned mango pulp?
Yes, you can use canned mango pulp if fresh Alphonso mangoes are not available. Ensure it is unsweetened or adjust the sugar accordingly.
Can I make this recipe vegan?
Yes, you can replace desi ghee with a plant-based alternative like coconut oil to make it vegan.
How do I store leftover Mango Sheera?
Store the leftover Mango Sheera in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Can I add nuts to this recipe?
Yes, you can add roasted cashews or almonds for added texture and flavor.
What type of rava should I use?
Use fine semolina (rava) for the best texture in Mango Sheera.
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