Alphonso Mango Sheera
This Alphonso Mango Sheera pairs roasted semolina and ghee with our Ratnagiri Alphonso Aam Ras for a warm dessert with soft grains and rich mango flavour. Milk gives the sheera a gentler finish while nuts and cardamom round it out without overpowering the fruit.
Ingredients:
- 300g Aazol’s Ratnagiri Alphonso Aam Ras: Pure Unsweetened Mango Pulp
- 150g fine semolina (sooji/rava)
- 60g ghee
- 250g whole milk
- 250g water
- 60g sugar
- 10g almonds, slivered
- 10g pistachios, chopped
- 1g ground cardamom (about 1/2 teaspoon)
- Optional garnish: 40g fresh mango cubes, as pictured
Instructions:
1. Warm the milk and water together in a saucepan or kettle so they are hot when added later. This helps the sheera cook evenly without forming hard lumps.
2. Heat the ghee in a heavy pan over low to medium-low heat. Add the semolina and roast for 7–9 minutes, stirring constantly, until aromatic and evenly golden.
3. Carefully add the hot milk-and-water mixture in three or four additions, stirring continuously as the semolina absorbs the liquid. Cook for 3–4 minutes until the mixture thickens and the grains soften.
4. Add the sugar and ground cardamom and mix well. Cook for 2 minutes more until the sugar dissolves and the sheera loosens slightly.
5. Lower the heat and stir in Aazol’s Ratnagiri Alphonso Aam Ras. Cook for 2–3 minutes more, stirring gently, until the sheera is soft, moist and holds its shape in mounds.
6. Stir in half of the almonds and pistachios. Divide the sheera between six bowls, giving about 173g per serving.
7. Finish with the remaining nuts and the optional mango cubes if desired. Serve warm.
Enjoy this warm Alphonso Mango Sheera with its soft semolina texture and rich mango sweetness!
