Ambyacha Sheera | How to make Ambyacha Sheera

By shilpa joshi  |  26th Jul 2016  |  
4 from 2 reviews Rate It!
  • Ambyacha Sheera, How to make Ambyacha Sheera
Ambyacha Sheeraby shilpa joshi
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About Ambyacha Sheera Recipe

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

The delicious and mouthwatering Ambyacha Sheera is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Ambyacha Sheera is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Ambyacha Sheera. shilpa joshi shared Ambyacha Sheera recipe which can serve 2 people. The step by step process with pictures will help you learn how to make the delicious Ambyacha Sheera. Try this delicious Ambyacha Sheera recipe at home and surprise your family and friends. You can connect with the shilpa joshi of Ambyacha Sheera by commenting on the page. In case you have any questions around the ingredients or cooking process. The Ambyacha Sheera can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Ambyacha Sheera with other users

Ambyacha Sheera

Ingredients to make Ambyacha Sheera

  • 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

How to make Ambyacha Sheera

  1. 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.
  2. Heat 1 tbsp ghee in a pan and add raisins fry them until they bloat and start looking like the grapes.
  3. 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.
  4. Cook for 2-4 min until the sooji absorbs all the liquid.
  5. Add sugar and cook and mix well for 3 minutes. The sugar will dissolve.
  6. Add the mango pulp and cardamom powder and mix well.
  7. Mix 2 tbsp Ghee and cook until the halwa get the right consistency.
  8. Turn off the gas and let it rest for about 5 minutes.
  9. The dish is ready to serve.

Reviews for Ambyacha Sheera (2)

Kanak Patel2 years ago

So yummy!

Akarshita prasad2 years ago

sooji and mango with saffron! so yumm