Sheera occupies some part of our memory and consciousness and it has some memories in it for everyone. It is also known as Halwa in North India and Sojji or Kesari in South India. In Maharashtrian Cuisine it has utmost importance as it is offered as prasad or bhog for most of the Poojas like Satyanarayana Pooja.
According to some scholars, Sheera
or Halwa was introduced to India by the Mughals. However,it is already listed
as “shali-anna” present day “Kesari bat” in “Manasollasa,” a 12th century work
by a South Indian Chalukyan king Someshvara-III. (Source – Wikipedia)
Sheera is very easy to cook and is made from simple humble basic
ingredients which include Semolina, Milk and Sugar. And from this humble Sheera
endless varieties can be made by adding various combinations of fruits, nuts,
chocolates and so on.
Since this is a Mango Season, I have made Mango Sheera which
is very simple and can be cooked in few
minutes.
Servings: 4 Servings
Approx. Time: Preparation time – 10 mins, Cooking time – 20 mins)
Ingredients:
Basic
Ingredients:
1 cup Semolina (Rawa /
Suji)
½ cup Ghee (Clarified
unsalted Butter)
1 cup Milk
1 cup Water
1 cup fresh Mango Pulp (ripe
Mango Puree)
1 cup Sugar
A pinch of Salt (optional)
For Garnishing:
1 tspn Ghee
Mango Cubes
Chopped Nuts (I have
used Pistachios & Almonds)
Fresh Mint leaves
Method:
Pre-preparation:
First step to make Mango Sheera is to prepare fresh Mango Pulp. To make Mango pulp, take two medium sized Alphonso Mangoes. Discard the tip of mangoes and squeeze out the pulp. Thereafter, remove the mango seeds from the pulp. Blend the mango pulp in a mixer until it becomes smooth. Transfer it in a bowl and set it aside for later use.
Method:
Take
a pan and dry roast Semolina for three to four minutes. Meanwhile, mix water
and milk in a vessel and keep it on flame for heating.
Heat Ghee in a pan over medium heat and roast the Semolina gently until it starts releasing aroma and feeling light to hands. Once done add boiling mixture of milk and water to the roasted Semolina in a steady stream. Ensure to stir the mixture continuously to prevent formation of lumps. In case lumps are formed break the same with spatula and continue to stir gently. Once done mix Mango pulp to the mixture and stir gently. Cover the pan with lid and let it cook for approximately five to six minutes. If is it dry sprinkle some milk and cook for another two minute. Turn off the heat and finish it with Ghee. Finally, garnish it with Mango Cubes, chopped pistachios and almonds and fresh mint leaves which is totally optional. Serve hot.
Notes:
i. I do not prefer
adding cardamom or nuts or any artificial flavour because it dilutes the
original flavor of Mango. In case you have to add nuts, fry it in ghee until
golden and add it to Sheera.
ii. Preferably Alphonso Mango should be used as it gives unique taste and nice pleasant color. You may alternatively use preserved Mango pulp.
iii. Traditionally the standard measure to make Sheera is one cup of all ingredients i.e. One cup each Ghee, Semolina, Milk, Water, Pulp and Sugar which gives excellent taste. Hence, you may increase the quantity of Ghee to one cup instead of half cup mentioned in the recipe. In case you have to make it rich, you may substitute water by doubling quantity of Milk (taking two cups instead of one cup). The quantity of Sugar may be reduced depending on sweetness of Mango pulp.
iv. An underlying rule to enhance taste of traditional sweet is by adding a pinch of salt. Even though I have not added, you may add a pinch of Salt at the stage of adding Sugar.
v. Semolina should preferably be coarse. Also, ensure that Semolina should be roasted property as Sheera becomes sticky or lumpy in case it is not roasted property.
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