Step-by-Step Instructions

1. 1.Prepare Mango Pulp

   Peel one mango and extract its pulp. Blend the pulp in a mixer until it is smooth. This should yield approximately 1 cup of mango pulp.

2. 2.Heat Liquids

   In a saucepan, combine 1 cup of milk and 1.5 cups of water. Place it on a side burner and heat until it comes to a boil. Keep it hot.

3. 3.Melt Ghee and Roast Semolina

   Place a kadai (wok) on the stove. Add most of the 1/2 cup ghee, reserving a small amount for later. Once the ghee is slightly warm, add 1 cup of thick semolina (rava). Roast the rava on a low flame, stirring continuously, until it turns fragrant, its color slightly changes to a light golden, and the ghee begins to separate from the rava. This process takes approximately 5 minutes.

4. 4.Add Hot Liquids to Semolina

   Gradually pour the hot milk and water mixture into the roasted semolina. Stir continuously and carefully to prevent lumps from forming. Continue stirring until the semolina absorbs all the liquid and becomes soft, which should take about 1 minute.

5. 5.Add Sugar and Steam

   Add 3/4 cup of sugar to the semolina mixture and mix it thoroughly. The mixture will loosen slightly as the sugar melts. Cover the pan with a lid and let it steam on a low flame for about 1 minute. This helps the sugar dissolve completely and the flavors to meld.

6. 6.Incorporate Mango Pulp

   Remove the lid and add the 1 cup of prepared mango pulp to the semolina mixture. Mix thoroughly until the mango pulp is fully incorporated, and the sheera achieves a uniform, vibrant yellow-orange color.

7. 7.Add Remaining Ghee and Final Steam

   Add the reserved ghee to the sheera and mix it in. This step helps to give the sheera a beautiful, glossy finish. Cover the pan again and let the sheera steam on a low flame for another 2 minutes. This ensures the sheera is perfectly soft, grainy, and releases its ghee.

8. 8.Rest and Serve

   Turn off the gas. Keep the sheera covered and let it rest for 5 minutes. This allows the flavors to deepen and the texture to become even better. Serve hot, garnished with slivered pistachios and saffron strands.