Mango Sheera ..............
Sheera is a sweet dish prepared in almost all Indian households. The dish is usually served as and accompaniment with breakfast dishes. It is served sometimes with poori too which is immensely loved by children and elders alike.
Peel the outer skin of 2 Ripe Mangoes and Squeeze out its flesh in a bowl. Put it in mixer with one cup of water and blend well to a fine paste. Sieve the Mango pulp.
In a thick bottomed Kadai heat 1/2 cup of ghee, when the ghee melts and becomes thin add one cup of Bombay Rava / fine raw (Not the very fine one used for chiroti) and fry for some time till the rawness goes and you get a nice aroma. This takes about 10 minutes. Keep stirring with a spatula so that the rava does not get burnt.
While stirring the rava keep 2 Cups of water to boil, when it comes to a good boil add in 1 cup of sugar and stir well, add more or less as per your taste but I always find that 1:1 ratio of rava and sugar gives good results for sheera.
Once the sugar has melted add in the mango juice to it and bring to boil. Add a pinch of colour, a pinch of saffron and cardamom to taste.
When the rava is fried well, lower the heat and add the hot mango syrup into the kadai. Stir the mixture evenly so that no lumps are formed.
The rava cooks fast so you should stir it really well quickly. Keep mixing till the sheera leaves the sides of the kadai. The sheera is done. Mx well and remove from heat.
Pour the mixture into a plate / tray to which ghee has been applied all over from inside. Spread evenly with the spatula and level the sheera nicely. Cool a bit. With a blunt knife put cuts on the sheera to make them into diamond shape (or any shape you desire).
I have used the star mould set to get star shaped sheera. Once cooled you can gently remove the pieces by inserting the blunt knife and loosening it to remove it from the plate.
Serve Sheera Hot or Cold as per your liking. You can also serve sheera with poori, the combo is very much to children’s liking.