rawa, semolina, ghee, mango
Mango pieces (Ripe)
Heat ghee in a heavy bottom kadai. Add semolina and fry on a meduim heat until light brown in colour.
Add in the saffron and mix well
Next add in the pinch of salt, cashew nuts and raisins. Roast it till it gets slightly brown in colour.
Now add in the chopped mangoes, mix well and continue cooking till the mangoes pieces are soft and some slightly mushy.
Now gradually start adding the warm milk and water and keep stirring at the same time on a low flame till all the liquid is absorbed.
Now add in the powdered jaggery and mix well. As the jaggery melts it will become liquidy again.
Add in the cardamom powder and keep stirring and cooking till it gets dry and starts leaving the sides of the pan.
Turn off the flame and the mango sheera is ready to serve.