You can enjoy it chilled as a refreshing summer dessert…with it’s unique contrasting flavors and textures.
Or team it with piping hot puris for a decadent meal…any which way it’s absolutely deeeliscious!
An absolute must try!!
You will need…
3 small raw baby mangoes (or one large raw one) cut into long wedges.
1 cup water
1/4 cup sugar
1 tbsp sooji, 2 green cardamoms and 2-3 cloves
A pinch of saffron
Some sliced pistachios as garnish.
Heat the water, sugar and sliced raw mango along with the saffron in a pan.
Bring to boil and cook for about 5 minutes till the sugar dissolves completely and becomes a thin syrup.
Meanwhile heat 2 tsp ghee. Add the green cardamoms, roughly pounded and the cloves.
Add the sooji and cook for a couple of minutes but do not brown.
Now add the mango sugar syrup to the sooji and cook for another 2-3 minutes. Do not over cook…at this stage the shakramba should be like a very thin sheera and the mango pieces should still retain their shape and not become too mushy.
As it cools, it will slowly thicken and the mango pieces will continue to cook in the residual heat.
Once cool, chill in the refrigerator. Serve garnished with sliced pistachios!