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Mango Sheera Recipe. Mango Kesari or Halwa. Semolina Mango Pudding . Vegan Indian Dessert Recipe. | VeganRicha.com can be made gluten-free and oil-free #glutenfree #veganricha #vegan
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5 from 4 votes

Mango Semolina Pudding Mango Sheera / Kesari / Halwa

Mango Sheera Recipe. Mango Kesari or Mango Halwa. Semolina Mango Pudding. Easy Vegan Indian Dessert Recipe. 20 minutes 1 pan. How to make Mango Sheera
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Indian
Servings: 2 servings
Author: Vegan Richa

Ingredients

  • 1 tsp oil
  • 2 tbsp nuts like chopped cashews or almond slivers
  • 1/2 cup fine semolina semolina flour
  • 1/2 cup or more boiling water
  • 6-8 strands of saffron or 1/4 tsp ground cardamom or both
  • 1/4 tsp salt
  • 1/2 tsp nutritional yeast optional , adds a bit of mava flavor
  • 1 tbsp or more sugar ,I do not use any sugar with the sweetened canned mango puree
  • 1 cup ripe mango puree ,I use canned Kesar or Alphonso Mango puree
  • almond slivers for garnish
US Customary - Metric

Instructions

  • Heat oil in a skillet over medium heat. Add the nuts and cook until they start to get golden. 2 mins.
  • Add the semolina, mix and roast until fragrant. Stir occasionally to avoid burning. 3 to 6 mins.
  • Meanwhile bring 1 cup water to a boil. Add saffron or cardamom to the water if using.
  • Reduce the heat of the semolina pan to low. Add salt, nutritional yeast, sugar, 1/2 cup boiling water and mango puree. Whisk well and cook for 3 to 4 minutes. If using coarse semolina (upma rava) or if you want a thinner consistency of the pudding, add 1/4 to 1/2 cup more boiling water and mix in (within the 2 minutes when you add the mango puree). Carefully taste and adjust sweet. You can also mix in some chopped ripe mango at this point.
  • Take off heat. Transfer to serving bowls, or press into bowls or other shapes, tap to release. Garnish with almond slivers or whipped coconut cream + pureed mango drizzle, and serve warm or chilled.
  • You can also press the mixture into parchment lined or greased brownie pan. Chill, slice and serve as bars.

Notes

To make this gluten-free: Use rice flour or rice hot cereal (Idli Rava).
To make this oil free: dry roast the nuts and the semolina.
 
To make regular saffron sheera(kesari):  Boil 1 cup water with a 1/3 cup sugar and 8 to 10 saffron strands. Stir occasionally to mix in the sugar. Add this mix tot he roasting semolina at step 4 instead of mango puree + boiling water, and continue. 
For variations, use other sweet fruit purees like pineapple, banana etc.

Nutrition

Calories: 330kcal | Carbohydrates: 58g | Protein: 8g | Fat: 8g | Sodium: 295mg | Potassium: 362mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1380IU | Vitamin C: 46.4mg | Calcium: 48mg | Iron: 2.4mg