There were a lot of organic mangoes sent by my uncle. As always we made this mango halwa and I thought of sharing the recipe with you all. This mango kesari recipe is adapted from my pineapple rava kesari which I shared earlier. But this time I went ahead using bansi rava. If you are a health nut like me, go ahead and use broken wheat but if it is the taste and the color that matters, use semolina. To make this mango kesari recipe, I have used a bit of saffron that goes good with mango flavor. If you don’t have just skip it but that gives a good bright color. We personally love the moist looking kesari rather than the greasy one, so I use more of the mango pulp. you can reduce it to half the quantity mentioned in the recipe.
How to Make Mango Kesari (Stepwise Photos)
Preparation
- Blend mango, cardamom powder, saffron and sugar to a smooth puree. If u have time set this aside for about 15 minutes, this lends a good color naturally to the kesari.
- Add semolina to a heavy bottom pot or pan. On a medium to low heat, dry roast till you get an aroma. Do not brown the rava but it has to turn crunchy and aromatic. Transfer this to a bowl.
- Add ghee and heat it. Add cashews. When they are lightly fried, add raisins and fry till they swell. Transfer the cashews and raisins to a small bowl.
- To the same pan, add 1.5 cups of water and bring it to a boil.
- Add rava in a stream slowly and keep string with another hand. You must be quick in string and slow in adding raw to prevent lumps.
- Break any lumps and stir it gently. Cook covered on a low heat till all the water evaporates.
- Add 1 tbsp. Ghee. Mix well.
- Add the puréed mango and sugar mixture. Mix gently. Continue to cook on a low to medium flame for about 7 to 10 minutes stirring occasionally. Off the stove and keep the mango sheera covered for at least 10 to 15 minutes.
- Scoop off a few tbsp to a serving bowl. Garnish with nuts and raisins. Related Recipes
Recipe Card
Mango Kesari recipe first published in July 2014. Updated and republished in July 2022.