Mango Halwa | Mango Sheera | Mango Sooji Halwa (Kesari) Recipe
This year I did took mango halwa pictures but my laptop crashed and I lost huge collection my posted and un-posted pictures, I am still not able to get over the loss :( then I make this halwa again last for Naivedyam and took the pictures but I didn't like the final pictures so did this one more time in hurry before the mango season says good bye to us.
Mango Halwa, Mango Sheera or kesari is sooji (semolina) mango halwa is delicious halwa with addition of mango purée which takes humble sooji halwa to all new level. Adding fruits to normal sooji halwa is always great idea like I have already posted beetroot Sooji Halwa, Apple Sooji Halwa and using mango in halwa is no exception at all, I wanted to post this delicious mango sheera for very long time but it was not happening we always too busy to finish off hot mango halwa to take any pictures :)
Making mango sheera or halwa is similar to make normal sooji halwa we just add mango purée in the end is the change and use milk instead of water. If you wish you can finely chop mango instead of purée to have mango bites while eating, I do like that some time too if I am in mood to do chopping. Use good quality mango to get more tasty sheera, I normally use alphonso or kesar variety. You can also use canned mango purée if you don't have fresh mango stock in hand. This sheera is good for party, get-together or try even for Iftar to bring change from normal sooji halwa or kesari.
You can also check other Halwa Recipes
- Sooji Halwa
- Beetroot Sooji Halwa
- Atte Ka Halwa
- Sweet Potato Halwa
- Carrot Halwa
- Beetroot Halwa
- Wheat Halwa | Tiruenveli Halwa
- Sooji Seb Halwa
- Lapsi | Broken Wheat Halwa
Mango Sheera | Mango Sooji Halwa RecipeSemolina or Sooji halwa with mango, delectable Indian sweet and treat for mango lovers.
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- 1/2 Cup - Semolina/Sooji/Rava
- 3/4 Cup - Mango Puree
- 1/2 Cup - Sugar (or to taste)
- 1 1/2 Cups - Milk
- 6 to 8 - Saffron Strands/Kesar
- 1/4 tsp - Fresh Cardamom Powder
- 10 - Cashewnuts
- 2 tsp - Chopped Pista (optional)
- 1/2 tbsp - Raisins
- 2 to 3 tbsp - Ghee
- Peel, chop mango and make puree, keep aside. You can also use canned mango puree. Boil milk and in 2 tbsp of warm milk add saffron strands and keep aside until needed.
- While milk getting boiled, in a pan or wok heat 1 tbsp ghee and fry raisins (I didn't used), cashew-nuts until golden brown, care not to burn raisins, keep aside. In the same pan add semolina/sooji and roast until light brown (don't make it very dark) and aromatic with continuous stirring to avoid sooji getting burnt.
- Add sugar, milk and mix well to avoid any lumps, cover and cook in slow flame for 2-3 mins or until rava absorbs milk.
- Add mango puree and mix well, cook for a min in slow flame, now add fried dry fruits, pista, cardamom powder, saffron milk and mix everything well to combine. Add 2-3 tbsp ghee, mix well cover and cook 2 mins in slow flame or until halwa becomes shiny, off flame and let the halwa stand disturb for 10 mins before serving.
- You can add less sugar instead of 1/2 cup, sugar quantity depends on your taste and mango sweetness. I added 1/4 cup sugar.
- You can replace milk with water.
- Like most halwa this mango halwa will also thicken after a while, in this microwave for a min or heat the halwa again before serving.
- You can reserved some chopped mango pieces to decorate halwa in the end, I forgot to reserve some mango pieces :)
- Try to use good quality mangoes like Alphonso or Kesar variety.
Delicious mango sheera to relish.
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