MANGO SOOJI HALWA | AMBYACHA SHEERA (KESARIBATH)
I had to make this mango sooji halwa or I wouldn’t have lived to see today. My mango-crazy husband almost gnawed through my brains to make Mango Mousse cake again (For heaven’s sake! I just cleaned the container a couple of days ago!)
Then again, who wouldn’t love mangoes if they looked like this?!
Mango Sooji Halwa in plain English is a mango flavored cream of wheat pudding that comes together in 20 min. The aliases in the title are the same word written in languages that Nachiket and I grew up speaking. Any food called by the name your mom used to call it instantly makes it comfort food; wouldn’t you agree?
Kesaribath, a smooth and light pudding that a large number of people in India have as a part of their breakfast. As a matter of fact restaurants serve this sweet cream of wheat dish with a savory cream dish called Khara bhaat (you can find the recipe here). When flavoured with rich mango pulp, the recipe elevates itself to beyond delicious! A MUST try before the bounty of mangoes fades away as quickly as the Spring in Texas, here is the recipe for
PS: Skip the milk, use only water and replace ghee with vegetable oil for a vegan version.
Mango Sooji Halwa
MANGO SUJI HALWA | MANGO SHEERA (KESARIBATH)
- 1/4 cup Sooji (Rawa or cream of wheat)
- 1/4 cup Sugar
- 1/3 cup Water
- 1/2 cup Milk
- 1/4 cup Mango pulp
- Few strands of Saffron
- Seeds of 2 Green Cardamoms, powdered
- 8-10 Cashews split into pieces
- Few raisins
- 2-3 tbsp Ghee (clarified butter)
- Heat 1 tbsp ghee in a pan and add the split cashews in.
- Fry until they turn light golden in color. Drain and set aside.
- Add raisins into the same pan and fry them until they bloat and start looking like the grapes they were made from :P Drain & set aside.
- Add water and sugar into the pan and let it reach a boil.
- Meanwhile, dry roast the sooji (cream of wheat) in another pan. Continue the process until a light fragrance of the sooji fills the air (about 3 min). We do not want the sooji to turn brown or even a deep golden.
- Add the saffron, milk and cardamom into the water.
- Once the mixture begins to boil, add the sooji in a steady stream from above the pan. Stir continuously while doing so to prevent the clumping up of sooji.
- Cook for 2-4 min until the sooji absorbs all the liquid.
- Add the mango pulp in and mix well. Add in the cashews and raisins and the remaining ghee. Mix and cook until the halwa turns shiny.
- Turn the heat off. Cover and let it rest for about 5 min. Serve warm.
Warm the halwa up on a stovetop or microwave before serving as the halwa tends to stiffen with time.
If you do not like mango, you could add pureed banana. That tastes great too.