Mango Sheera/ Mango Sooji Halwa/Ambyacha sheera

Hello Sweeties!!! Back to back two posts, I must be shedding my lazy skin. But, it was Donut's Birthday yesterday. Big Digit demands big and new dessert.

 I made the Minion cake and put in the full day at work, I was sort of tired of making anything elaborate. Sheera or Sooji halwa is a staple in Ashland, when we have unannounced guests. This is no fail dish and every one loves it. Make it for prasad as god's offering or snack or dessert, it's  a hit every time.

The world of blogging and internet has made me try different combinations like using pineapple , banana and now mango. Hoping to try many new varieties maybe strawberry, what say, next time for sure.

You will need;

1 and 1/2 cup of sooji/ semolina/ cream of wheat, **I prefer Coarse sooji than fine sooji.

1 cup sugar

3 cups mixture of milk and water or use milk wholly.

6-8 tbspns Ghee-Clarified butter

1 Cup Mango Pulp-- I used canned

1 cup sugar

1 tsp Elaichi or Cardamom Powder

1 tbspn Cashew nuts powdered -Optional

1tbspn Raisins Optional

few Saffron strands-Optional

-In a pan/wok, heat the ghee over medium or low flame and then add the sooji, roast the sooji stirring continuously, till the sooji changes colour and the aroma fills the house. 

Simultaneously boil the milk+water mixture and once boiled, add the milk+water mixture to the roasted sooji and continue stirring...the sooji will be slightly wet, cover for 2-3 minutes, taking care that the sooji is not getting burnt, if needed reduce the time to about 1.5 to 2 minutes. 

After this add in the pulp and  let it get cooked with the roasted sooji, cover with the lid and steam it for anr 2-3 mins. 

Finally add in the sugar  and stir well, the mixture will be wet now, cover and lower the flame to low and cook for 5-7 minutes. 

Then add the saffron, elaichi and the raisins. Serve hot or cold. It's yummy either way.