Mango Semolina Delight (Langda Mango Sheera)
An aromatic, sweet semolina dessert infused with the rich tang of Langda mango pulp, tempered with cloves, and roasted cashews for a heavenly flavor and texture.
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Ingredients:
Langda Mango – 1 (pulped)
Oil – 1/8 cup
Cloves – 4
Cashews – 1/4 cup
Semolina (Sooji) – 1 cup
Sugar – 1 cup
Cardamom Powder – 1 tsp
Salt – 1 tsp
Water – 1 cup
White Vinegar – 1/2 tbsp
Lemon Juice – 1 tbsp
Mango Pulp – 3/4 cup
Desi Ghee – 1/2 cup
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Instructions:
1. Peel the mango, extract the pulp, and blend it until smooth.
2. Heat a pan over medium flame. Add oil and temper the cloves until aromatic.
3. Add cashews and semolina. Roast on medium flame for about 15 minutes, stirring continuously to avoid burning.
4. Add sugar, cardamom powder, and salt. Mix thoroughly.
5. Pour in the water, vinegar, lemon juice, and mango pulp. Stir well and cook for 30 seconds.
6. Gradually add desi ghee in small portions, mixing well after each addition.
7. Continue cooking until the mixture thickens, leaves the sides of the pan, and the semolina comes together.
8. Once it forms a cohesive mass, sauté for another 5 minutes on medium flame.
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Do's:
•You can use any variety of mango pulp.
•Sauté for an additional 5 minutes once the semolina mixture comes together.
Don'ts:
•Do not let the semolina burn while roasting.
•Avoid adding all the ghee at once—add it gradually for best results.
-------------------------------------------------------------
An aromatic, sweet semolina dessert infused with the rich tang of Langda mango pulp, tempered with cloves, and roasted cashews for a heavenly flavor and texture.
---
Ingredients:
Langda Mango – 1 (pulped)
Oil – 1/8 cup
Cloves – 4
Cashews – 1/4 cup
Semolina (Sooji) – 1 cup
Sugar – 1 cup
Cardamom Powder – 1 tsp
Salt – 1 tsp
Water – 1 cup
White Vinegar – 1/2 tbsp
Lemon Juice – 1 tbsp
Mango Pulp – 3/4 cup
Desi Ghee – 1/2 cup
------------------------------------------------------------
Instructions:
1. Peel the mango, extract the pulp, and blend it until smooth.
2. Heat a pan over medium flame. Add oil and temper the cloves until aromatic.
3. Add cashews and semolina. Roast on medium flame for about 15 minutes, stirring continuously to avoid burning.
4. Add sugar, cardamom powder, and salt. Mix thoroughly.
5. Pour in the water, vinegar, lemon juice, and mango pulp. Stir well and cook for 30 seconds.
6. Gradually add desi ghee in small portions, mixing well after each addition.
7. Continue cooking until the mixture thickens, leaves the sides of the pan, and the semolina comes together.
8. Once it forms a cohesive mass, sauté for another 5 minutes on medium flame.
----------------------------------------------------
Do's:
•You can use any variety of mango pulp.
•Sauté for an additional 5 minutes once the semolina mixture comes together.
Don'ts:
•Do not let the semolina burn while roasting.
•Avoid adding all the ghee at once—add it gradually for best results.
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Category
🛠️
LifestyleTranscript
00:00Let's dive into the delicious world of mango shiera.
00:03Peel the mango, extract the pulp, and blend it until smooth.
00:07Heat a pan over medium flame.
00:10Add oil and temper the cloves until aromatic.
00:13Add cashews and semolina.
00:15Roast on medium flame for about 15 minutes, stirring continuously to avoid burning.
00:21Add sugar, cardamom powder, and salt.
00:25Mix thoroughly.
00:30Pour in the water, vinegar, lemon juice, and mango pulp.
00:40Stir well and cook for 30 seconds.
00:43Gradually add desi ghee in small portions, mixing well after each addition.
00:53Continue cooking until the mixture thickens, leaves the sides of the pan, and the semolina comes together.
00:58Once it forms a cohesive mass, saute for another 5 minutes on medium flame.
01:05Mango semolina dessert is now ready to serve.
01:08If you found this recipe helpful, please like, share, and subscribe to the channel.