Recently I have been trying to avoid refined sugar and have been seeking dessert recipes that rely on fruit for their natural sweetness. This simple mango semolina pudding is subtly sweet, filling and packed with protein and is a traditional Indian dessert often served during Holi, the festival of colors on March 24th.
Holi festival has its set of food (desserts, snacks and savory appetizers) associated with it. Mango sheera is traditionally a thick pudding or spoon fudge made with semolina and mango puree. I use canned Kesar mango puree in the recipe, which you can find at your local Indian food market.
Not only is this dish an excellent dessert, it also makes for a delicious breakfast!
INGREDIENTS - Serves 2
- 1 tsp oil
- 2 tbsp sliced almonds
- ½ cup fine semolina (semolina flour)
- ½ cup or more boiling water
- 6 to 8 strands of saffron
- 1 tbsp coconut sugar
- 1 cup ripe mango puree (I use canned Kesar or Alphonso Mango puree)
- almond slivers for garnish
- 1 mango, diced
- 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 to the water.
- Reduce the heat of the semolina pan to low. Add sugar, ½ cup boiling water and mango puree. Whisk well and cook for 3 to 4 minutes. If you want a thinner consistency of the pudding, add ¼ to ½ cup more boiling water and mix in (within the 2 minutes when you add the mango puree). Carefully taste and adjust sweetness. Mix in the fresh mango.
- Take off heat. Transfer to serving bowls. Garnish with sliced almonds.
- Serve warm or chill and serve cold.