Digestive burfi !

Being an ayurvedic physician i always rely on my kitchen pharmacy for minor health issues.Last week my friend Neelam dutta had shared the authentic goan recipe of making Alyachi kapa (Ginger burfi).That recipe inspired me to make my innovative digestive burfi by using spices from kitchen.The taste and the aroma of this burfi is really yummy.It can also be the best home remedy for nausea(specially during travel),bad breath,bloating etc.This recipe can be perfect as Mouth freshner (Mukhawas) or After meal snack to promote digestion.

          Ingredients

• 1 cup Ginger pulp 
• 2 cups Sugar
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 2 tsp fennel seeds
• 10 green cardamoms
• 1 tsp Ghee(clarified butter)
• Water(as per requirement)

          

          Method of preparation

• Apply some ghee on the plate. Spread it evenly and grease the plate for making barfi.
• In a frying pan dry roast the coriander seeds,cumin seeds and fennel seeds for 1-2 minute and keep it aside.
• In a mixie make powder of cardamom and other roasted spices.Keep aside.
• Clean the ginger and remove it's outer skin.Make the ginger paste.While grinding add just 1-2 tsp water if required.
• In the pan take the sugar and add 3-4 tsp of water and mix it nicely.Keep the flame to low medium.
• Let the sugar dissolve to form syrup consistency.
• Next to the syrup add the ginger paste and spice powder and keep on mixing on low medium flame.
• Mix well and cook till the mixture absorb the sugar syrup and reached the desired consistency that after cooling it will become solid.
• Turn off the heat and spread the mixture on greased plate,let the mixture to cool down it takes around 10 minutes.
• In the meantime spread it nicely using rolling pin(greased with some ghee).
• Before the burfi mixture completely cools down put cuts of your desired size.
• Once the burfi completely cools down,remove from plate and store in the airtight container.
• Enjoy your digestive burfi !

          Happy cooking !

Eggless rava cake

My aai had prepared this cake which was shown on some Tv show.It was so yummy that i borrowed recipe from her as i am always after healthy recipes for my blog.I also personally like eggless cakes more.

Aai had prepared this cake in pressure cooker but i preferred to bake it in my oven.You can choose the method of baking as per your convenience.This cake is eggless as well as without oil.This cake can be served for breakfast or as evening snack and also can be perfect for kid's tiffin.

          Ingredients

• 1.5 cup Rava/Semolina
• 1 tsp Baking soda
• 1 cup Milk
• 1 cup Sugar powder
• 2-3 tbsp Ghee
• 1/2 cup Curd
• 1 tsp Vanilla Extract

          (Serves 3-4)

          
          Method of preparation

• You can bake this cake in two methods ,one is in oven method and second in pressure cooker method.I will explain both the methods in detail.
• Prepare cake mix first 
• In a bowl mix nicely rava,milk,sugar powder,ghee,vanilla extract,curd and baking soda.
• Mix nicely using whisk or hand blender and keep aside.
• Pour the cake mixture in a greased cake pan.

          
         Cooker method

• You have to preheat the cooker to start the process.
• For this place a stand inside the pressure cooker and put the lid on without whistle and gasket.
• Switch the gas onto high heat for around 15 mins.
• Place the cake pan with cake mixture in preheated pressure cooker.
• Cover the lid (without whistle) and bake in the preheated pressure cooker for 50-60 mins on medium flame.
• Insert toothpick to check for properly baked cake.If the toothpick comes out clean it means cake is perfectly done.

          
         Oven method

• Preheat the oven at 180 degree celsius then tranfer the cake pan in the oven.
• Bake the cake at 180 degree celsius for 40-45 mins until a toothpick inserted in the centre comes out clean.

          

          Note

• While baking cake in pressure cooker check the size of cake pan.Prefer the pan which fits nicely in your pressure cooker.
• If you wish you can add chopped almond,cashewnuts,tooti frooti or chocochips as per your choice to make it more tasty.

          Happy baking !

Vanilla chocochip cupcakes (Eggless)

                                                                                     

Vanilla chocolate chip capcakes are my favorite ones.A super simple cupcakes made with simple ingredients.They are low on fuss,and need no embellishments.A cupcake goes great alongside a cup of coffee or tea.

After many trials and errors I can say this recipe is a sure shot success.Cupcakes will be perfectly soft,moist and spongy and it tastes simply great ! The chocolate chips are an easy way to add some oomph to a simple cake! The chocolate chip cupcake is best-suited for kids and for adults who are young at heart!


         Ingredients(makes around 12 regular size cupcakes)

• 1 and 1/2 cups(225 gms)-Maida/All purpose flour 
• 1 cup (250 ml) -Thick Curd/ Dahi 
• 3/4 cup (200 gms)- Castor Sugar 
• 1/2 tsp -Baking soda - 1/2 tsp
• 1 and 1/4 tsp - Baking powder  
• 1/2 cup (125 ml)-Oil
• 1 and 1/2 tsp-Vanilla essence
• 2-3 tablespoons Chocochips

          
         Method of preparation 

• Preheat oven to 180 deg C for 10mins and line cupcake moulds with paper.
• Sieve maida twice and keep aside. 
• Mx sugar and curd until sugar completely dissolves. 
• Add baking powder, baking soda to the mixture and mix well.
• Leave aside for 5 minutes and you can see the bubbles appearing.
• Now add vanilla essence, cooking oil and mix well.
• Next, slowly add maida in portions at a time and blend with above ingredients.
• Beat well with a whisk/hand blender until creamy and thick.
• Finally add chocochips to the mixture and preserve few for topping.
• Fill the mixture untill 3/4 th in the cupcake moulds.Put few chocochips on the top. 
• Bake in preheated oven at 180 degree C for 20-25 mins till a toothpick inserted into a cupcake comes out clean. 
• When done, the cupcakes will be very lightly golden brown around the top edge.
• Cool completely on a rack.

          Note

• You  can use same level of softened butter instead of oil.
• Increase or decrease chocolate chips level as per  your taste.

                                                                       
         Happy baking !
                                                                                 

                                                                         

Homemade sweetened condensed milk

                                                 
There are few super ingredients in cooking that can be used in making so many varieties of dishes.One of such great super ingredient is sweetened condensed milk sold under different commercial names such as Milkmaid or Mithai mate in India.This one ingredient can be used in making so many different types of dessert dishes,cakes, puddings,ice creams, indian sweets etc.Even i like to have this sweetened condensed milk with chapati or fulka for breakfast as it tastes yummy !

Although condensed milk is easily available in market these days it is always advisable to make your own version at home and store it for later purpose.The ready made condensed milk comes with preservatives which is not always good for health,and then its so easy to make this at home with just 3 ingredients.  Condensed milk made at home is much cheaper compared to ready made version.

For this recipe of condensed milk I have used full fat milk.Also I have added a pinch of baking soda.Baking soda will thickens the condense milk and also keep it stay fresh for longer.Though the process is very simple you have to have patience to keep on stirring the mixture.

Once made, store in a clean jar with a tight fitting lid in the refrigerator for up to one week or in the freezer for up to three months.If frozen, just thaw in the refrigerator overnight and then shake vigorously in an airtight container with lid on or pour into a larger container and whisk until smooth and consistent throughout.Do try this once and let me know your comments.


         Ingredients

• Fresh milk (full fat) - 1/2 litre ( 2.5 cups)
• Sugar - 1/2 cup ( 100 gms)
• Baking soda - 1/4 th tsp

          Yields around 1/2 cup

          Method of preparation

• Take the fresh milk in a pan.
• When it comes to boil and rises to the top,simmer the flame and add the sugar and baking soda.
• Stir well and allow it to boil till the milk reduces to 1/3 rd of its original quantity.
• Keep the flame medium and stir every now n then to avoid charring.
• Once the milk becomes slightly thick,take a drop of milk and check it between your thumb and index finger.
• If the milk is sticky,thick and if it forms a half thread,it is done.
• Switch off the flame.Do not leave the milk to boil & reduce completely because it will become too thick like a cream once when it cools down.
• So switch off as soon as it reduces to 1/3 rd even if it is slightly watery.Refrigerate and use whenever needed.

          Happy Cooking !

Rava besan laddu

My husband is fond of laddus that's how by making laddus again and again i have practiced the art of making ladoo.Though the laddo making process looks very simple but practically it's not simple as the recipe involves sugar syrup preparation(ek tari paak).I feel there is no shortcut while making laddu,you have to be attentive always.I have prepared rava ladoo as well as besan ladoo seperately but this time prepared the fusion of rava besan laddu,which has combined flavor of both. Following the exact proportion of ingredients is also important for the best outcome.You can also try other laddu preparations by me like Raghavdas laddu.


         Ingredients

• 1 cup Semolina/ Sooji/ Rava (fine quality)
• 1/2 cup Besan
• 4 tbsp Ghee 
• 1 cup sugar
• 1/2 cup water
• 1/2 tsp Cardamom powder
• Cashewnuts pieces(handful)

         (Serves: 12-14 medium sized laddu)

          Method of preparation

• Dry roast Semolina over medium heat. Roast until it gets nice pinkish color and aroma. Another thing to remember is to stir continuously with spatula. If you roast over high heat, semolina will change the color in short time.However it will have raw taste.
• After roasting semolina, transfer it to another plate.In that same pan, add some ghee, add besan and roast until you sense nice aroma of besan. Roast over medium heat and keep stirring. Add cashewnuts to the besan.
• In another heavy bottom pan,add 1 cup sugar and 1/2 cup water.Make one string consistency sugar syrup. To make that, turn on the heat and stir until sugar dissolves in water. After couple of minutes water will start boiling. 
• First sugar syrup will become frothy on the surface, and in one minute froth will disappear. At that time turn off the heat and add sugar syrup into mixture of semolina and besan. 
• Stir the mixture nicely until Rava-besan mixture absorbs maximum sugar syrup.let it cool down for a while then apply ghee to your hands and make laddus.

          
          Note

• Sugar syrup should be of perfect consistency. If sugar syrup become a little thick than required consistency, rava-besan mixture becomes dry,in this situation you can add little milk and make laddus.
• Shelf life of laddu is around one week,as the place where i stay is bit colder but If the weather is hot and humid, put them into airtight container and refrigerate.

       
          Happy Cooking !

Sweet potato gulab jamun

Gulab jamuns is the classic indian dessert which is very famous and enjoyed by all in celebration meals.Gulab means rose and jamun means berry.Gulab jamuns are berry shaped balls dipped in rose flavored sugar syrup. Traditionally they were prepared using khoya at home which was tedious process but now a day people make gulab jamuns using readymade packets. Gulab jamuns made from sweet potato is almost similar to traditional sweet from Bengal called as mishit aloo'r pantua.

For dussehra this year I wanted to try some out of the box dessert recipe.While searching for recipes on the internet I found these one.Sweet potatoes are also easily available in this season. I had tasted many other recipes using sweet potato prepared by mom like chips or sweet potato karanji (nevri) but never tried jamun recipe.This recipe is made with fewer ingredients and easy to prepare. The taste of this jamuns is nowhere near jamuns made with khoya but their taste was different and good with soft texture.

                                                       

Sweet potato before cooking

        Ingredients

• Sweet Potatoes - 2 cup mashed
• All Purpose Flour / Maida - 2 tblspn
• Salt - a pinch
• Baking soda- a pinch
• Oil or Ghee for deep frying
• (Makes around 20 jamuns)
• For Syrup
• Sugar - 2 cup
• Water - 1 cup
• Cardamom Pods - 2 crushed

Sweet potato after cooking

        Method of preparation

• Take sweet potatoes clean them,cut them into half.In a pan take water and let them cook until they are soft.
• Poke the sweet potato using fork to check whether they are fully cooked. Then drain the excess water.
• Now once they are cooled down peel and mash the sweet potatoes nicely.
• Now measure 2 cup of mashed sweet potatoes in a bowl.
• Then add salt,all purpose flour and baking soda in the flour. Knead to make smooth dough.
• Now take small portion of the dough, and roll it into a smooth ball. Now set this ball aside.
• Take sugar and water in a sauce pan, heat and bring it to a boil, boil it for around 10 minutes, it will get thick in this time. Let it cool down to room temperature.Add crushed cardamom powder to the sugar syrup.
• Now heat oil for deep frying, drop jamuns in hot oil and fry on a medium heat till golden. Keep mixing this for even coloring.
• Now drain them and add to the syrup immediately. Let them soak for around one hour.Serve cold.

                                                                                   

Kneading the dough

                                                        

Make round balls for frying

        Note

• Mashing the sweet potatoes is the main step, you can mash them using hand or grate them using a fine grater.
• Add little maida if your mix is sticky, adding too much maida may turn out in making hard jamuns .
• You can enhance the taste of jamuns by adding rose water and saffron to the sugar syrup but it’s optional.

                                                                             

Fried balls ready to soak in sugar syrup

                             

        Happy cooking!

Chum Chum (Bengali Sweet)

                                                        

Chum Chum 

Chum chum  also known as chom chom or cham cham is one of the other Bengali delicacies apart from rasgulla, sandesh and rasmalai. Oval shaped chena  balls are cooked in sugar syrup just like the rasgulla.Then garnished in different ways.Few variations of the garnishings are to stuff with mawa/khoya or dunk them in rabri or just serve them with coconut garnish.

Unlike the rasgulla this is not served with sugar syrup, so the sugar syrup can be reused for other recipes like gulab jamuns. Commercially sold chum chum are colorful as food colors are used while preparing. Since I do not prefer colors, I have not used. If you want to make chum chum colorful, then you can add few drops of it while kneading the chena.

Once my husband’s friend had brought this bengali sweet in the office from Kaka halwai in pune; my hubby had liked its taste very much.Hubby has a sweet tooth and it was his demand to make this dessert.Today I had around a litre of milk extra in my fridge. I remembered this recipe and thought of giving it a try.I prepared this recipe for the first time and it was ultimate in taste and shape.

                                                           

Chena mixed with semolina

        Ingredients

        To make chena

• 1 litres or 4 cups full fat milk
• 2 to 4 tsp lemon juice or vinegar diluted with 4 tsp water
• Semolina (1 tsp)

                                                          

Oval chena balls

        For the sugar syrup 

• 1 ¼ cup sugar
• 3 ¼ cups of water
• ¼ tsp cardamom powder

                                                       

Chena balls cooking in sugar syrup

        For filling

• 4 tbsp mawa/khoya
• 1 tbsp sugar (powdered, adjust to suit your taste)
• Chopped dry fruits (1-2 tablespoon)
• Few strands of kesar
• Cardamom powder (1/4 tsp)  

                                                           

Ingredients to make  filling

        For garnishing

• Few pistachios and desiccated coconut.                                                                                             

                                                               

Khoya filling is ready

                                                   

        Method of preparation

• Boil milk on a medium flame. Add diluted lemon juice to the pot and stir. Use as needed until the milk curdles completely.
• Add ice cubes or ice cold water to the curdled milk. Drain it off to a muslin cloth.
• Rinse it under running water. Squeeze excess water from the chena.
• Hang it for about 1 hour.
• Knead it well for 3 to 4 minutes until smooth. Add semolina to kneaded chena .Make equal sized oval shaped balls.
• Make sugar syrup by adding sugar and water to a pot. Bring it to a boil. When it begins to boil, then add cardamom powder and cham cham balls.
• Cover and cook on a moderately high heat for 8 to 10 minutes.
• After a while, transfer the cham cham to a plate and cool completely.
• Slit them length wise using a knife (do not cut into half)
• Make mawa stuffing by mixing mawa with powdered sugar,kesar,chopped dry fruits and cardamom powder.
• Stuff the cham cham with this mawa mixture.Garnish the cham cham with pistachios and desiccated coconut.
• Serve chilled.                                                                                                                                       

  

  Slit the chum chum in the middle

      Note

• Do not boil the chum chum on a low flame, they may not puff up.
• Do not overcook; they can turn rubbery and hard.
• If you do not knead the chena properly,chums chum might break while cooking in the syrup.
• Filling of the chum chum can be personal choice.
• Some people also use kewda or rose flavor to sugar syrup in which chena balls are boiled.

        Happy Cooking !

Sitaphal rabdi

                                                     

                                                    

Me and my husband we both are a great fan of sitaphal. Sitaphal is the seasonal fruit.Sitaphal Rabdi (Custard apple rabdi) is a Indian dessert made using fresh sitaphal pulp.It is very popular seasonal sweet recipe. This awesome dish can serve as sweet or desserts.

I had tasted this recipe long time ago in a restaurant in pune. This is the first time I am preparing it at home and the outcome was super delicious and finger- licking.This recipe is the easiest way to impress your family and friends.

Custard Apple has lot of health benefits.It is full of vitamin C anti-oxidants, which also helps to  enhances the immune system.Custard apple is abundant with potassium, magnesium and contains vitamin A, calcium, copper, fiber and phosphorous. It has high calorific value, able to provide sustained energy.

                                                            

       Ingredients

• 1/2 liter Milk
• Sugar (around 6 tablespoons)
• Sitafal (Custard apple) pulp 1 cup
• Pinch of baking soda
• Cardamom powder (¼ tsp)
• Chopped dry fruits like cashew nuts, pistachios or almonds (as per choice)

                                                                                   

Sitaphal pulp 

      
        Method of preparation

• Boil milk in a heavy pot.
• Simmer (boil slowly at low temperature) till the milk is reduced to half,
• Stir milk while boiling.
• Mix in sugar and stir till dissolved.
• Add a pinch of baking soda to prevent milk from splitting.
• Then add cardamom powder and put off the flame.
• Cool to room temperature.
• Mix the sitaphal pulp and chopped dry fruits, mix well and chill for 1-2 hours.
• Serve chilled.

      
       Note

• I have not added the ingredients like saffron or rose petals etc as i wanted to have taste of pure sitaphal.
• Quantity of sugar in this dessert is also less as the custard apple itself is sweet in taste.

      

       Happy Cooking !       

Raghavdas Laddu (Rava and Coconut laddu)

Raghavdas laddu

Raghavdas Laddu is the awesome aromatic blend of coconut and roasted semolina. It is traditional sweet made from coconut and roasted rava(semolina).Some recipe also includes khoya (khawa) in their preparation but I avoided khoya as that makes it a bit heavy and also because that is one ingredient that is not always readily available at home. 

These laddu melt in mouth and are filling too. Enjoyed by kids and adults alike. Sweet lovers would like to have it at any time of the day.

My mother and mother in law both are expert in making laddu,I have also helped my mom in making laddu (only the final step) many a times.But it was my dream to make my husband favorite raghavdas laddu without taking anybody’s help,in single attempt.And I was on cloud nine when my first attempt was a grand success both in terms of shape as well as taste. You can also check for the Rava besan laddu if you wish.

The only skill required here is for attaining the perfect 'one thread consistency' sugar syrup (called as ek tari paak ).So I have specified the process in as much detail as I could. Hope you all find it useful.

Fried rava with dry fruits and ghee

Add coconut in fried rava

                                                                                                   

        Ingredients

• Rava / Semolina (1 cup)
• Shredded Coconut (dry) (1/2 cup)
• Melted Ghee (1/4 cup)
• Sugar (3/4 cup)
• Water (1/2 cup)
• Cardamom powder (1/2 teaspoon)
• Raisins and cashew nuts (5-6 of each)
• Strands of Saffron (5-6)

        Serves (Around 12 laddus)    

                                                 

Preparing sugar syrup 

Sugar syrup is ready with saffron

                                                                                                                                                                                                                                                                                

                                        

          Method of preparation

• Heat ghee in a deep pan and add rava. Roast on low heat till the rawa turns light pink in color and releases a nice roasted aroma.Once rava is ready also add raisins and pieces of cashewnuts and roast for a while.
• Add shredded coconut (dry) to it and stir for around 2-3 minutes on the low flame. Once the mixture cools down a bit add cardamom powder and mix well.
• While the rawa and shredded coconut is being roasted, mix water and sugar in a pot and boil to one string consistency. Add a few saffron strands while boiling.
• Now, here’s how to make one string sugar syrup. As the water and sugar solution starts to thicken put a drop of the solution on a plate and touch it with your finger (be careful and allow it to cool a wee bit before you touch because if you are not used to much of cooking you could burn your finger).
• Then touch 2 fingers together and pull them apart. If you see a single solid sting forming, your syrup has reached 'One String Consistency'.
• For the given amount of water and sugar,it takes around 10-15 minutes to achieve this consistency. However, it’s better to keep checking up the syrup for the required consistency every 2-3 minutes after the syrup has started boiling.
• Once the sugar syrup (Paak) is ready, remove it from the heat, now pour the Rava-coconut mixture into the sugar syrup and mix well.
• Start making the ladoos while the mixture is still warm. Grease your palms with a little ghee. Take a lemon size portion of the mixture and shape them into ladoos. Garnish each ladoo with a raisin.
• As you make them, line them in a tray and let them cool. You can go back and make them perfectly round. Cool completely before you store them in an air tight container.

One thread consistency for sugar syrup

                                               

Add sugar syrup in rava coconut mixture

                                       

         Note

• You can use fresh grated or dry coconut. I had used dry coconut.
• Make sure that rava is roasted properly; improperly roasted rava makes ladoos sticky in nature.
• You can use dry fruits as per your choice
• If at all final ladoo mixture hardens a little bit while you are making ladoos, don’t panic; just sprinkle some hot water or some warm milk over the mixture

        

         Happy Cooking!

Mix Fruit Raita

                                                   

Mix fruit raita is the yummy raita that can be prepared using curd and diced fruits.This sweet and delicious raita makes use of curds-which is a powerhouse of calcium as well as good for digestive system.This raita will ensure that you stock up on calcium through tasty means!

Mix Fruit raita recipe is a simple and easy raita recipe which can be served as side dish in regular meals or the food you prepare for fasting.Raitas make very good combination with pulao,biryani or dal rice combination .They are quick to prepare and make your meal more rich and colorful.This mix fruit raita is a sweet raita,hence it can also be consumed plain as a dessert.                        

        
       Ingredients(serves 3-4)

• ½ cup chilled yogurt
• Pomegranate arils (2 tablespoons)
• Sliced and chopped apple (2 tablespoons)
• Sliced and chopped banana (2 tablespoons)
• Sliced and chopped pineapple (2 tablespoons)
• Cleaned and chopped black grapes  (2 tablespoons)
• ½ to 1 tsp sugar (as per taste)
• roasted cumin powder (1/4 tsp)
• Salt (as per taste)

        Method of preparation

• Whisk the yogurt till smooth.
• Add the sugar, salt and spice powders and stir well.
• Now add all the chopped fruits. Mix well
• Serve the fruit raita chilled.You can garnish the raita with pomegranate arils.

      
        Note

• As per your choice you can spice up the raita by using pepper powder, chili powder, chaat masala powder etc.
• I have added this fruits as per my choice and availability. There is no limit to the quantity and variety of fruits that you can add; you can make it fruity as per your wish.Various other fruits like pear, peaches, plums, strawberry and mango etc. can be used as per availability and taste.
• Once the fruits and curd is mixed together this combination should be finished fast as some fruits tend to oxidize and turn black. Also avoid use of over ripen fruits as it can ruin the overall taste of the raita.
• Chop all the fruits in the small cubes.
• Coriander leaves or mint leaves can be used for garnishing.

      

        Happy Cooking!

Mango Sheera (Ambyacho Sheero)

Normally I make sheera around once in a week for breakfast. It is mostly the regular sheera or sheera by adding ripe bananas.

I always wanted to try mango sheera but due to some or the other reason it couldn’t happen. Today I remembered that I already had mango pulp in my freezer which was given by my mom.She had given me homemade mango pulp of mankurad mangoes from our own backyard in goa.

This mango sheera recipe is just exactly the way we make regular sheera. The only addition is of mango pulp. So what you get is a sheera with mango taste and aroma, without any artificial flavor and color, it turns out really flavorful and looks pleasant too.It’s really perfect healthy dish for kids tiffin box because of its taste and color.

        Ingredients

• Rava/ Semolina (1 cup)
• Mango pulp (1/2 cup)
• Sugar (1/2 cup)
• Milk (1 cup)
• Water (1 & 1/2 cup)
• Salt (a pinch)
• Cardamom (1 powdered)
• Ghee (2-3 tablespoons)
• Cashew nuts (5-6)

        Serves (3- 4)

      Method of preparation

• Heat ghee in a thick bottomed pan.Add the rava and fry till they change color and you get a lovely aroma. Add cashew nuts and continue to fry for a minute or two.
• Heat 1.5 cups of water separately. Add this hot water to the rawa and cashew nuts mixture, stir well.
• Add milk and sugar, continue to stir.
• The semolina absorbs both water and milk and will swell. You have to stir continuously so that the mixture does not stick at the bottom of the pan.
• After 1 or 2 minutes, add mango pulp. Stir again well and ensure that the mango pulp is mixed well without any lumps.
• Add cardamom powder and Stir till the moisture reduces. Cover with a lid and cook for 1 or 2 minutes more.
• Garnish mango sheera with extra cashews.( as per need)

        
        Notes

• Choose mango that is sweet and less in fiber. I used Mankurad pulp from goa.
• I used preserved mango pulp but compared to preserved one fresh would be better in taste ,available during mango season.
• Ghee and Sugar can be reduced as per your need.
• I have not used  Saffron (4-5 strands optional) in this recipe but you can add if possible as it goes good with mango flavor. If you don’t have it just skip it.
• Make sure the rava is cooked perfectly well and soft before adding sugar. Otherwise it will become chewy.
• Dry fruits can be added as per personal choice.For e.g. Almonds, pistachios or raisins.

      

        Happy Cooking !