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

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ByRajeshwari Puthalapattu
Created on 2nd Jun 2017
  • Mango moong rava kesari, How to make Mango moong rava kesari
Mango moong rava kesariby Rajeshwari Puthalapattu
  • Mango moong rava kesari | How to make Mango moong rava kesari (1 likes)

  • 0 reviews
    Rate It!
  • By Rajeshwari Puthalapattu
    Created on 2nd Jun 2017

About Mango moong rava kesari

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 succulent delicacy which is famous all over the world. Mango moong rava kesari is one dish which makes its accompaniments tastier. With the overflow of flavours, Mango moong rava kesari has always been everyone's favourite. This recipe by Rajeshwari Puthalapattu is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Mango moong rava kesari, just the perfect situation when you realise that you need to know how to make the perfect Mango moong rava kesari. So, at that time you can try out this delicious recipe by Rajeshwari Puthalapattu. The recipe of Mango moong rava kesariis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Mango moong rava kesari is 20.0. This recipe of Mango moong rava kesari is perfect to serve 6. Mango moong rava kesari is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time35mins
  • Cook Time20mins
  • Serves6People
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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