Mango Sheera

Mango Sheera

Mango Sheera

When we bought our first home in Chicago, about 20 years ago, the south Indian priest gave instruction for stuff required for Puja, and in that list, SHEERA was also listed. I was wondering why he wants me to prepare chashni for Puja, but just kept quiet, no question. Then my close friend came and checked out the list and saw that item, she asked "who is preparing Sheera?" I replied " I will prepare that but just think, only chashni, how it will be consumed?" She started laughing loud! Retorted she," Are pagal, ye Suji ka halwa hai,maharashtra side me ise Sheera kehte hain! It is a must for prasad and Pune ka sheera prasad to bahut famous hai." How I, who belonged to U.P. was supposed to know this! She offered to make that, I agreed and really, what a wonderful preparation it was. I learnt the basic sheera from her and keep adding my touches here and there.

This dish is also served in Europe and United States as semolina pudding. It was first brought into India by the Arabs, and was adopted as a number of Indian varieties. Suji is a Cuisine of India and a kesar/saffron-flavored variation of this is the Kesari sheera.

Ingredients:

Semolina or Suji-1 cup
Sugar-1 cup
Desi Ghee-3/4 cup melted
Water+Milk-1+1=2 cups (You can use water only)
Saffron-2-3 threads
Green cardamom powder-2 tsp.
Nuts of your choice
Ripe mango-1 peeled and finely chopped

Procedure:

Heat ghee in a vessel and add semolina or suji.
Roast on low medium flame till a nice aroma comes out and rawness is gone.
Don't roast it dark or light brown, the color of sheera is not red as our suji ka halwa, it is always white.
Now add water+ milk or just water, also add saffron at this time and stir for about 5 minutes.
Now add sugar,( In Mango sheera, add quarter cup more sugar as the fruit tastes a little sour in halwa), stir for a couple of minutes.
Add finely chopped Mango pieces.
Turn off the heat after 1 minute and cover for 5 minutes before serving.

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