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5.0 from 12 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 Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 servings
Calories: 330 kcal
Course: Dessert
Cuisine: Indian

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

Instructions

    Cup of Yum
  1. Heat oil in a skillet over medium heat. Add the nuts and cook until they start to get golden. 2 mins.
  2. Add the semolina, mix and roast until fragrant. Stir occasionally to avoid burning. 3 to 6 mins.
  3. Meanwhile bring 1 cup water to a boil. Add saffron or cardamom to the water if using.
  4. 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.
  5. 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.
  6. 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 Information

Calories 330kcal (17%) Carbohydrates 58g (19%) Protein 8g (16%) Fat 8g (12%) Sodium 295mg (12%) Potassium 362mg (10%) Fiber 4g (16%) Sugar 23g (46%) Vitamin A 1380IU (28%) Vitamin C 46.4mg (52%) Calcium 48mg (5%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 330

% 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.