Mango moong rava kesari | How to make Mango moong rava kesari

By Rajeshwari Puthalapattu  |  2nd Jun 2017  |  
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  • Mango moong rava kesari, How to make Mango moong rava kesari
Mango moong rava kesariby Rajeshwari Puthalapattu
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About Mango moong rava kesari Recipe

Though rava kesari is traditional receipe adding moong dal is pattu twist to it and adding mango was my touch.

Mango moong rava kesari, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Mango moong rava kesari is just mouth-watering. This amazing recipe is provided by Rajeshwari Puthalapattu. Be it kids or adults, no one can resist this delicious dish. How to make Mango moong rava kesari is a question which arises in people's mind quite often. So, this simple step by step Mango moong rava kesari recipe by Rajeshwari Puthalapattu. Mango moong rava kesari can even be tried by beginners. A few secret ingredients in Mango moong rava kesari just makes it the way it is served in restaurants. Mango moong rava kesari can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Mango moong rava kesari.

Mango moong rava kesari

Ingredients to make Mango moong rava kesari

  • 1. Bombay rava - 250gms,
  • 2.Moon dal dry roasted and powdered - 50gms,
  • 3.sugar - 200 gms,
  • 5.Banginapally mango pulp -100 gms,
  • 5.ghee - 100 gms,
  • 6.water - 1/2 ltr
  • 7.Edible camphor - a pinch,
  • 8.cardamom powder -a pinch

How to make Mango moong rava kesari

  1. 1. Roast semolina/Bombay rava in 1 tsp of ghee to golden brown and keep it aside.
  2. 2.Heat water and add cardamom powder to it then add the moong dal powder and let it cook on a low flame.
  3. 4.When it is done 3/4th add semolina/rava to it and mix well,
  4. 5.When the semolina/rava and moong dal are cooked completely add sugar and mix well,
  5. 6.When the sugar is completely mixed add the ghee and keep stiring to avoid lumps,
  6. 7.When the ghee starts appearing on the upper layer add the mango pulp and mix well and cook on a low flame for some time stiring continuously.
  7. 8.At the end add the edible camphor and mix well and turn off the flame.
  8. 8. You can garnish with roasted cashews,

My Tip:

Only banginapally gives that natural golden yellow colour and true mango flavour. Try using the same

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