Sheera– is a traditional Maharashtrian sweet, usually served as ‘Prasad’ for Satyanarayan puja. Sheera also is an all time favourite breakfast for many Maharashtrians.
If you have unexpected guests and have not time to cook up any other sweet, Sheera is a very good way of showing them you care! 🙂 And Sheera never lets you down… it always turns out good.
The Sheera that is made for ‘Prasad’ usually has slices of banana in it.
I made Mango Sheera (Ambyacha Sheera) for my little one on his birthday, who like me does not have a sweet tooth, but enjoyed this Mango Sheera very much.
I hope the lovely Padmaja of Spicy Andhra likes it too, since I am sending this good old Mango Sheera for her debut Event (as a host ) WBB#11 –‘Summer Fruits’.Thanks Padmaja for hosting WBB with such a sunny and fresh theme J
| Servings |
| 2-3 |
| Cook Time |
| 15 minutes |
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Sheera- is a traditional Maharashtrian sweet, usually served as ‘Prasad’ for Satyanarayan puja. Sheera also is an all time favourite breakfast for many Maharashtrians. If you have unexpected guests and have not time to cook up any other sweet, Sheera is a very good way of showing them you care! 🙂 And Sheera never lets you down… it always turns out good.
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- 1 cup rava (semolina)
- 2-2 1/2 cups water (or as required)
- 1 cup ripe Mango pulp/chopped mango pieces
- 1/3 cup jaggery powder or sugar
- 2 tbsps ghee
- 6 - 7 cashewnuts chopped
- 10-12 golden raisins
- 1 large pinch saffron strands soaked in warm water
- In a heavy bottom Kadai/wok heat 2 tsp of the ghee. Fry the cashew nut pieces and raisins in it, drain and keep aside.
- In the same ghee, roast the rava/semolina till it turns golden brown and you get a nice smell of roasted rava. Remove in a plate and cool.
- Add mango and jaggery in the pan and cook on low flame till the jaggery melts. Add about 2 -2 ¼ cups water and bring it to a boil.
- Add semolina,saffron and stir to mix well. Cook covered till most of the water evaporates and the semolina is cooked.
- Take pan off heat. Reserve 1-2 cashew nut pieces for garnish and add the rest along with raisins to the sheers. Mix well
- Serve immediately, Garnish with the fried Cashew pieces and golden raisins.
- Variation: You can use Pineapple instead of mango to make Pineapple Sheera.
WOW…that looks yummyy…I had pineapple sheera last week at a Indian buffet. would love to have the mango version though. I used a whole tin of mango pulp for ice cream, need to get another one to try this.
A nice presentation. Viji
@Thanks Viji,Priya for those encouraging words. Priya let me know how u like it
Hi Madhuli
Thank you very much for participating in this event and your dish looks amazing!! Anything with mango, i am up for it!!
@ Thanks Padmaja. Waiting eagerly for the roundup
Madhuli,not fair!!;))
I was going to make this for RCI Maharashtra for Nupur from June 1st.Got to change plans now.
Looks delicious.Send it to RCI too.Great job.
@ 🙂
Mothwatering!!! I cant wait to try this 🙂
@ And let me know Aruna how u like it
hey Madhuli, this sheera recipe is very nice. will try out sometime. I loved most of your recipes. good that I came across your blog. loved the lemon tea too. pics are great.
@ Thanks Sharmi for stopping by and all your lovely remarks.
Lovely sweet! I have some mmango pulp in my freezer and already decided to prepare this coming sunday!
@ Let me know your verdict! 🙂
A silly stupid question,i plan to learn some cooking, so how do i know when the rava is half cooked?
Manoj
exactly, how do we know when half cooked. what a confusing instruction. i have followed the recipe and just ended up with slop. it might just be my poor cooking skills but i dont see what i could have done wrong.
Hi I attempted the above three times using canned alphonso mango pulp ( mangoes are out of season here). and every time it has been a super hit with my guests. Thank you very much for the accurate recipe 🙂
HI,just tried your Mango Sheera for the first time,and it was awesome, Thankzzzz a lot dear.