Mango Sheera

This is a delicious variation of the regular sheera using alfonso mango pulp. Mango Sheera or Mango kesari makes for a delicious dessert and can be served warm or cold depending on your preference.

Ingredients

1 cup coarse sooji
2 cup milk
1 cups alfonso mango pulp
1 cup sugar
2 tea spoon ghee / unsalted butter for roasting sooji
2 tea spoon ghee to add at the end
2 tea spoon chopped nuts of your choice (cashews, almonds, walnuts) (optional)
Few strands of saffron

Method

Microwave couple of table spoon of milk till warm and add in the saffron strands to let them soak. 

In a vessel place milk for heating with a tablespoon of water added to the milk. If you are using nuts you cann add them here to boil if you dont like them too hard. I added a few candied walnuts today because i had them on hand.

While the milk heats, in a different pan heat ghee slightly and on medium heat lightly roast sooji till it gets a faint pink color. I like to use a egg beater for making sheera. It helps so much in avoiding formation of lumps and because of its wireframe structure, stirring the thickening sheera also takes very little effort. Over roasting sooji till it browns will prevent the sooji from cooking and coming together with mango pulp.

When the milk is hot and almost close to boiling, add the milk to the pan with roasting sooji. This will immediately start cooking and evaporating really fast. So lower the heat and as you whip the mixture with egg beater add the mango pulp, stirring continuously. 

Cook for a bit and add sugar, cardamom powder and soaked saffron milk.

Cook on low for a little while stirring with egg beater. When cooked, add some ghee and stir. Adding ghee at the end after cooking is over will keep the sheera soft and bring a rich flavor without using relatively huge amounts of ghee.

Variations

You can add some chopped mangos or pineapples to top the sheera.

Calories