facebook twitter pinterest youtube googleplus email rss instagram

DeskMenu

Tuesday, July 14, 2015

mango-kesari
Mango kesari or mango sheera, which ever way it is called is delicious sweet done with semolina/ rava/ sooji. Rava kesari is always a hit in family. After trying paal kesari and fruit kesari, this is one I haven’t tried before. So thought of trying out. Without any artificial flavour and colour, it turns out really flavourful and looks pleasant too.
mango-kesari-recipe
When I went to Chennai, I saw this ceramic pan my Mom-in-law had, I loved cooking in it. Though I was only a week there and it was the last day, my in-laws were ready to go for shopping and buy that pan for me. Since it was hectic, I asked them to buy and keep and I would take it along with me, next time I visit there. But after coming here to SG, I saw this pan in BHG and got it. I wanted to use it immediately and thought will make kesari to start with something sweet as it was weekend. Then thought why not try mango kesari / mango sheera as I had ripe mango in stock.



Mango kesari recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time10 mins    |  Cook time: 25 mins     Serves: 4

Ingredients

Rava/ Semolina - 1/2 cup

Mango pulp - 1/2 cup

Sugar - 1 cup

Water - 1 & 1/2 cup

Salt - A pinch

Cardamom - 1, powdered

Ghee - 1/4 cup

Cashew nuts - 5


Method

  1. Scoop the mango pulp from a well ripen mango. Grind it to make it smooth. 1-pulp
  2. In a pan, add 2 tsp of ghee and fry  broken cashew nuts until golden and keep aside. Add rava to the same pan with 1/8 cup of ghee. 2-roast
  3. Roast for a minute or until fragrant in medium flame without changing its colour. Keep aside and boil 1 & 1/2 cup of water with salt. Add mango pulp to it. 3-boil
  4. Mix well and add the roasted rava to it, stirring briskly in such a way to avoid forming lumps. 4-add
  5. Once it becomes like porridge, lower the flame and cook covered until the rava is soft. 5-cook
  6. Add sugar and cardamom and mix well. It will loosen and also take care not to let form any lumps. Keep stirring until it thickens. 6-cooked
  7. Add rest of the ghee and mix well. 7-stir
  8. Once it leaves the sides of the pan and forms a mass, add cashewnuts and mix well. 8-ready

Notes

    • Choose mango that is sweet and less in fibre. I used banganapalli.
    • Ghee can be reduced as per your need.
    • Make sure the rava is cooked perfectly well and soft before adding sugar. Otherwise it will become chewy.
    • Mango adds slight tanginess, so add salt to balance it.

I loved it a lot in room temperature, than when it was hot.
mango-sheera


Labels:

25 comments:

  1. I loved the base color nice contrast colors cannot be better Raji

    ReplyDelete
  2. Wow...lovely color combination and as usual wonderful clicks...great job raji....

    ReplyDelete
  3. sweet recipe Rajeswari. This kesari i love a lot and my mother does it sweetly..u reminded those days to me...:) The pictures are really natural and awesome.

    ReplyDelete
  4. I loved the base color nice contrast colors cannot be better Raji

    ReplyDelete
  5. Hi raji, looking so yummy. Today I tried garam masala from your post. It came out well. I prepare vegetable briyani using that. Taste and aroma is so good. Thanks Raji.

    ReplyDelete
  6. wow! lovely color Raji.. one of my favourite after pineapple

    ReplyDelete
  7. Superb Raji. Can I use readymade mango pulp instead of fresh mango ?

    ReplyDelete
    Replies
    1. You can but have to adjust the sugar. You may need very less.

      Delete
  8. I tried this and it came out really well... Thanks a lot!

    ReplyDelete
    Replies
    1. Thank you for your feedback :)

      Delete
    2. Thank you for your feedback :)

      Delete
  9. I like your serving bowls too.Are they silver?

    ReplyDelete
  10. Excellent presentation. I loved the video and the utensil too.

    ReplyDelete
  11. Raji nice idea. I will try for sure. I have been following ur blog for over 3 years. But this is the first time I am posting a comment. I have tried many of ur dishes. There are more things to share. But it would be endless. Good luck & best wishes to u & ur family.

    ReplyDelete
  12. Wonderful raji. Today iam going to try it. And moreover iam a follower of ur blog for more than 2 to 3 years. Everytime when I log on my search will be rak's kitchen to find out what's new today in ur kit Chen. If I keep continue writing it will go endless. Good luck and best wishes raji. U r rocking .

    ReplyDelete
  13. I tried this over this weekend. Just followed your exact steps. It came out amazing. Felt like a twist to regular kesari can be made very easily ! Thank you for inspiring me to cook this.

    ReplyDelete
  14. Dear Raji, since i find rava quite heavy, is there any other grain i can use in place of rava?

    ReplyDelete
  15. May be poha (Flattened rice/ aval)

    ReplyDelete
  16. Can sugar be substituted to pana vellam ?

    ReplyDelete
  17. Sure, but taste will get changed, you can try naatu sakkarai for less impact

    ReplyDelete
  18. I tried it using tin mango pulp. It was awesome.Thanks!

    ReplyDelete

Thank you for visiting my space and leaving comments,your comments are really appreciated...
I am currently away, might take a bit while to respond to your query, but will sure do when I find time.