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Mango kesari is a tasty halwa recipe that requires no added colour or flavour. Tastes delicious with puffed up pooris or just like that. I have already posted a pineapple kesari on the similar styles, love these fruit flavoured kesari than the classic kesari or sheera with added colour. This is a seasonal choice that you can try making when you get ripe mangoes in abundance. Now, the season is almost coming to a halt, but still give it a try if you love to make something sweet quickly.
Watch the # YouTube shorts for the mango kesari.
Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Serves ~ 5-6
Author ~ Julie
Ingredients
suji/ rava 1 cup
sugar 1/2 cup
water 2 cups
mango pulp 1/2 cup or 1 medium-sized mango
cardamom powder 1/2 tsp
saffron strands 12-15 strands
ghee 3 tbsp (divided)
almonds 2 tbsp
cashews 2 tbsp
raisins 1 tbsp
Method
- Wash, peel and cut mangoes in pieces, add to a blender jar and blend smooth without adding any water. The pulp should be 1/2 cup, keep aside.
- Add ghee(2tbsp) to a non-stick pan and fry the almonds, cashews and raisins. Then remove this to a plate and chop the almonds and cashews when cooled. Keep aside.
- Add the suji/ rava to the same ghee, continue to roast the suji on medium flame for -4 minutes until fragrant and lightly browned (IMPORTANT STEP).
- Remove the suji to a plate and then add the water (2 cups). Add sugar to dissolve. When the water starts to boil, add the roasted suji and keep mixing to prevent lumps.
- Then add the saffron strands, cardamom powder. Finally, add the mango pulp and give a quick mix.
- Add the chopped nuts and raisins. Combine well. Add remaining ghee little by little and give a quick mix. Switch off flame and serve with puris or just like that.
NOTES
* Add the saffron strands when water is boiling for best results. I missed that time.
* You can add 2 more tbsp of ghee for tastier version.
* Mango kesari can be served warm or cold as per personal preference.
* I used neelam mango for this recipe.
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