Mango Shira With Basil Seeds And Pumpkin Seeds

A sweet dish very simple yet tasty, specially with the addition of the king of fruits...the alphonso mango. I had some pumpkin with me for making vegetable, I removed the seeds, dried them, peeled and used them in the shira for the crunchy texture. Seeds of the sweet basil for the cooling effect and to enhance the deliciousness of the dish.

Ingredients

1 cup rava or semolina, roasted to a golden brown in two tbspns of clarified butter
 Freshly removed pulp of 1 alphonso mango
2 cups of milk, you can use more if you feel the shira is dry 
1/2 cup of  sugar or  1/2 cup grated jaggery is optional, I have not used any of these
Few strands of saffron
2 tspns of sweet basil seeds
A handful of pumpkin seed
Ahandful of cashewnuts roasted in little clarified butter
2 tbsp of clarified butter

Method

in a pan take the milk bring it to a boil, add saffron strands, the mango pulp, do not heat it too much,as soon as you see a boil, add the roasted semolina and stir constantly to see no lumps are formed, at this stage you can add your sugar or jaggery, also the clarified butter, mix well and cook covered, once done take it off the flame, just sprinkle a little milk and spread the basil seeds, cover again and keep for about 15 minutes. you will see the seeds swelling up. Now mix well, pour the clarified butter, keep covered for a while. You can garnish your dish with the pumpkin seeds and serve.

In the picture below are the pumpkin seeds, took me quite a while to get them out of their skin!!!