Mango Kesari, yet another delicious kesari variety with the richness of ripe mango puree. The fruit tinge and flavour enriches the whole kesari. Plain rava kesari with a surprising twist! Learn here how to make this Mango kesari with step by step pictures and instructions.
Another yummy kesari variety is Mango Kesari. Got fresh mangoes from market yesterday. Immediately, mango kesari comes to my mind. Personally, I like Pineapple and mango kesari very much. The fruit tinge and flavour enriches the whole kesari. Instead of plain rawa kesari, try Mango or Pineapple kesari and you will surely love the fruit taste. The procedure for making mango kesari is same as conventional rawa kesari. Just we need to reduce the sugar and add mango pulp. So, this dish doesn’t require any special expertise. Enjoy this yummy and special mango dish this summer. A best treat for your kids in their summer vacation.
When ever we think of sweet, first thing comes to our mind is Kesari. A very quick, easy to make sweet with little or no expertise. Also Sooji, sugar, ghee are the 3 main ingredients easily available in our pantry. There are lots of different varieties of kesari we can make.
Below are the few other kesari varieties you can try:
Roasting Rava in Ghee helps to get flavorful and tasty Kesari. Also the cooked kesari would be non sticky.
Stirring continiously while adding sooji in the water is very important. Otherwise this will form lumps which is not good for Kesari. Keep stirring till the Kesari nicely mixed with water
We usually follow the ratio of 1:2:3 (1 cup of Rava : 2 cups of sugar : 3 cups of water). This gives a perfect kesari with right blend of taste and texture. In this mango kesari, we are adding 1 cup of mango pulp. The pulp will have the sugar so its enough to use 1 cup of sugar for this kesari.
Do not over cook the kesari till its very thick, kesari gets thicker on its own upon cooling.
Cuisine: Indian Cuisine, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes
Equipments Needed
Heavy Bottomed Pan
Prep Time: 10 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 35 minutesminutes
Servings: 4people
Calories: 223kcal
Author: Sowmya Venkatachalam
Mango Kesari, yet another delicious kesari variety with the richness of ripe mango puree. The fruit tinge and flavour enriches the whole kesari. Plain rava kesari with a surprising twist! Learn here how to make this Mango kesari with step by step pictures and instructions.
Heat 1 teaspoon of ghee in a pan and add broken cashews and fry them till they are light golden color. Remove the roasted cashews and take it in a plate.
Again add 2 teaspoon of ghee in a pan and add semolina and roast the semolina in ghee till you get a nice aroma and turns light brown in color. Take the roasted semolina in a plate separately.
To the pan, add water and bring it to boil.
When the water starts to boil, add roasted semolina little by little and keep stirring.
Allow the semolina to cook completely till it is soft.
Then, add sugar and mango pulp and stir well.
Sugar dilutes the mixture. But stirring continuously, makes the kesari to become thicker quickly.
When the whole mixture gets thicken, add remaining ghee and mix well. Finally, add roasted cashews and mix well. Switch off the flame.
Tasty and yummy, Mango kesari is now ready to serve
Nutritional Info
Nutrition Facts
Mango Kesari Recipe | Mambazha Kesari Recipe
Amount Per Serving (100 g)
Calories 223Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 42g14%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
Heat 1 teaspoon of ghee in a pan and add broken cashews and fry them till they are light golden color. Remove the roasted cashews and take it in a plate. Again add 2 teaspoon of ghee in a pan and add semolina and roast the semolina in ghee till you get a nice aroma and turns light brown in color. Take the roasted semolina in a plate separately
To the pan, add water and bring it to boil. When the water starts to boil, add roasted semolina little by little and keep stirring
Allow the semolina to cook completely till it is soft. Then, add sugar and mango pulp and stir well.
Sugar dilutes the mixture. But stirring continuously, makes the kesari to become thicker quickly. Add cardamom powder and mix well
When the whole mixture gets thicken, add remaining ghee and mix well. Finally, add roasted cashews and mix well. Switch off the flame
Tasty and yummy, Mango kesari is now ready to serve
