Mango Semolina Pudding A.K.A. Mango Sheera

Semolina based puddings also, called “Sheera” are popular choices for breakfast, afternoon tea and, as a quick dessert that can be put together under half an hour. With the Indian festival season that falls at this time of the year, there’s always something to celebrate. I had a can of sweetened Alphonso mango pulp that I chanced upon the last time I was at the Indian store. The little ones helpfully offered to deal with it with a can opener and a couple of spoons but, were pacified with the promise of a pudding!

We need,

  • Semolina, coarse – 1/2 cup
  • Sweetened Mango Pulp – 2 cups
  • Xylitol – 1 tablespoon
  • Warm Water – 1/2 cup
  • Green Cardamom Pods, powdered – 4 to 5
  • Coconut Oil – 2 tablespoons


  1. In a thick bottomed pan roast the semolina until golden and aromatic. Set aside on a flat plate to cool.
  2. In the same pan, heat 1 tablespoon of coconut oil and coat the pan well.
  3. Add the mango pulp and cook slightly till the raw smell evaporates.
  4. When the pulp starts to bubble up add the roasted semolina by the spoonful and mix well removing any lumps.
  5. Add the water and Xylitol while stirring constantly.
  6. Cover and cook on low heat for 8 to 10 minutes, or until it starts to come together like a dough leaving the sides of the pan.
  7. Take off the heat and sprinkle the cardamom powder and remaining coconut oil.
  8. Remove into serving bowl while warm.

Serve warm, or at room temperature. I would love to know your favourite fruit based desserts in the comments below!


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