Mango Semolina Pudding Mango Sheera / Kesari / Halwa
User Reviews
5
Mango Semolina Pudding Mango Sheera / Kesari / Halwa
Description
This recipe starts by roasting semolina and chopped cashews in a small amount of oil until fragrant and just golden. Separately, boiling water infused with saffron strands or ground cardamom is prepared to elevate aroma and flavor. The semolina mixture is then combined over low heat with salt, nutritional yeast (optional for a malty note), sugar, mango puree, and the infused hot water. The cooking period allows the semolina to soften fully and absorb the flavors, producing a smooth pudding with fruity sweetness and warm spice highlights.
After cooking, the pudding can be served directly into bowls or transferred to molds to set, then either served warm or chilled. Garnishes like almond slivers or whipped coconut cream with mango drizzle enhance texture and presentation. Variations can replace mango with other fruit purees or adjust spices to preference.
This dessert suits those looking for a semolina-based sweet with a tropical twist, balancing mild grain texture with fragrant saffron or cardamom and vibrant mango flavor. It can be enjoyed as a comforting treat or a festive sweet dish.
For gluten-free adaptations, substitute with rice flour or rice hot cereal. An oil-free version involves dry roasting the nuts and semolina. Traditional Kesari can be made by boiling saffron with sugar water instead of using mango puree.
Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 2 tbsp cashews chopped; or almond slivers
- 1/2 cup fine semolina flour semolina flour
- 1/2 cup boiling water or more
- 6-8 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 sugar I do not use any sugar with the sweetened canned mango puree, or more
- 1 cup mango puree I use canned Kesar or Alphonso Mango puree, ripe
- almond slivers for garnish
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 gluten-free pudding, substitute semolina with rice flour or Idli Rava.
- For an oil-free version, dry roast nuts and semolina carefully to avoid burning.
- Traditional saffron Kesari is made by boiling water with sugar and saffron before adding to roasted semolina.
- Alternative sweet fruit purees like pineapple or banana can replace mango for flavor variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 58g | 19% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Sodium | 295mg | 12% |
| Potassium | 362mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 23g | 46% |
| Vitamin A | 1380IU | 28% |
| Vitamin C | 46.4mg | 52% |
| Calcium | 48mg | 5% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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