Delicious mango kesari made with luscious fresh mango, ghee roasted semolina, cashew nuts with exotic touch of saffron and cardamom
It has been a while since I made some Indian sweets. I bake cookies or cakes for kids. Nowadays I am not making sweets because my kids are not that fan of it. Secondly my hubby won’t touch it as he is diabetic. Since I had some mango in hand and combined with the desire to make a sweet, I decided to make mango Kesari.
Kesari is the one dish my aunt (dad’s sister) made whenever she had a guest. Within less than 30 minutes she would make delicious Kesari. However I never learnt from her at that time and only enjoyed eating it at that time. She makes Kesari with semolina, sugar and ghee. I decided to make use of my ataulfo mango as they are really juicy and sweet and have no fibers. I buy them whenever it is possible.
In north Indian, the counterpart to Kesari is Sheera. I have made it earlier here is the recipe. In the early days Kesari was only made without any extra add-ons like fruits. Now people are making with fruit, pineapple kesari, mango kesari, are few. For a curiosity I typed chocolate kesari recipe thinking that there will not be any. Trust me there are recipes of that too. Anyway I am not to going make it.
This is simple to make; first you need to make mango puree, and then fry semolina in ghee yes don’t skip that part as it gives aromatic smell and taste. Then with mango puree cook the semolina. You can increase the sugar if you want really sweet semolina. I made it with less sugar, nowadays I also prefer that. Also only added cashew nuts, you can add raisins also. I skipped it. I didn’t add any food color. I used only saffron to give natural color.
Give it a try if you like semolina. Always choose good ripe sweet mango; that is key part.
- 1 cup mango puree (1 ½ cup chopped mango)
- 5 cardamom seed
- ½ cup /100g sugar (Increase the sugar to ¾ -1 cup if you want)
- ¾ cup / 150g semolina/fine rava
- 2 tablespoon ghee
- 1 ½ cup water
- A pinch of saffron
- 15 roasted cashews
- First make mango puree with fresh chopped mango, cardamom and sugar and set aside.
- In a sauce pan heat water and when it starts boiling add saffron and set aside.
- In a small skillet heat ghee and roast the semolina/rava until raw smell goes for about 5 minutes.
- Then add mango puree and continue cook for another 6 minutes.
- Then add the saffron water and continue cook until entire water is absorbed and Mango Kesari leaves from the sides of pan. Add roasted cashews. (if you want you can add ghee fried raisins)
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.