5 from 1 vote

Mango halwa/kesari | Ambyacha sheera

Course Sweet or dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Nupur @ The Veggie Indian


  • ½ cup Rava/sooji/fine semolina
  • ½ cup mango pulp
  • ¾ cup sugar
  • 1 cup water
  • ½ cup milk full fat
  • ¼ tsp cardamom powder
  • 3 tbsp ghee
  • A few cashews for garnish halved
  • in A few strands of saffron + soaked 1 tbsp of mil


  1. Start with roasting the cashews’ halves into a tsp of ghee in a non-stick pan at low gas. Take them out and in the same pan, add the remaining 3 tbsp ghee and roast semolina (sooji/rava) for about 6-8 minutes at low gas. It should start releasing a nice aroma and the colour would be changed slightly.
  2. Add milk and water, mix well and cover the lid. Simmer it for 5-7 minutes; stir once or twice in between. Sheera would come together as a lump by this time.
  3. Then add mango pulp and sugar, mix well, cover the lid and cook halwa further for 5-6 minutes till the raw smell of mango pulp has vanished and the halwa has started leaving the sides of the pan. It would be loose and stocky anymore and would move alongwith the spatula you are using.
  4. Finally, add cardamom powder and saffron + milk. Cook further for a minute, stirring continuously and turn off the gas. Garnish with the roasted cashews and serve hot.

Recipe Notes

You could also allow this halwa to cool down and then shape it like Laddoos or cut like a barfi and serve like that. No need to reheat it in that case.