Name: Ambyacha Sheera recipe by shilpa joshi at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 cup Semolina /Rawa; 1 cup sugar; 2 ½ cup Water; 1 cup Alphonso Mango pulp; Few strands of Saffron; Seeds of 2 Green Cardamoms, powdered; Few Yellow Raisins; 3 tbsp Pure Ghee; A pinch of Salt to taste; Few sliced mangos for garnishing

ABOUT Ambyacha Sheera RECIPE

This sweet dish becomes more sweet when actual pulp of the King of Fruits - "MANG0", is used.

Ingredients Serving: 2

1 cup Semolina /Rawa
1 cup sugar
2 ½ cup Water
1 cup Alphonso Mango pulp
Few strands of Saffron
Seeds of 2 Green Cardamoms, powdered
Few Yellow Raisins
3 tbsp Pure Ghee
A pinch of Salt to taste
Few sliced mangos for garnishing

Instructions

Dry roast the Semolina / Sooji/ Rawa in the pan. Continue the process until a light fragrance of the Sooji fills the air (about 3 min) And Keep aside. We do not want the sooji to turn brown or even a deep golden.
Heat 1 tbsp ghee in a pan and add raisins fry them until they bloat and start looking like the grapes.
Add water and the saffron. Once the mixture begins to boil, add pinch of salt and add Sooji . Stir continuously to prevent clumping up of Sooji.
Cook for 2-4 min until the sooji absorbs all the liquid.
Add sugar and cook and mix well for 3 minutes. The sugar will dissolve.
Add the mango pulp and cardamom powder and mix well.
Mix 2 tbsp Ghee and cook until the halwa get the right consistency.
Turn off the gas and let it rest for about 5 minutes.
The dish is ready to serve.

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