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Mango kesari recipe

Jul-18-2017
Bikramjeet Singh
5 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Mango kesari recipe RECIPE

smooth, silky and a really good recipe of mango kesari

Recipe Tags

  • Veg
  • Easy
  • South Indian
  • Blending
  • Boiling
  • Freezing
  • Dessert
  • Healthy

Ingredients Serving: 4

  1. 1 medium to large sized alphonso mangoes OR 3/4cup chopped mangoes
  2. 1/3cup sugar, OR add as required
  3. 1 PINCH SAFFRON
  4. 3 seeds of green cardamoms
  5. 3 tablespoons ghee or any neutral flavored oil
  6. 1/2 cup rava or sooji
  7. 12 to 14 cashews
  8. 1/2 tablespoon raisins
  9. 1.5 cups water

Instructions

  1. For mango puree :
  2. take 1 medium to large sized alphonso mango or any variety of mango
  3. chop it and add the mango pieces in a blender or mixer jar.
  4. you will need about 3/4 cup of chopped mangoes.
  5. then add ⅓ cup sugar, 1 pinch saffron and seeds from 3 green cardamoms
  6. blend till smooth. keep aside.
  7. Making mango kesari :
  8. now in a sauce pan, take 1.5 cups water and begin to heat it.
  9. in another pan or kadai, take 3 tablespoons ghee and let it melt.
  10. keep the flame to low or medium-low and then add 1/2 cup fine rava (sooji).
  11. also add 12 to 14 cashews.
  12. roast the sooji in the ghee on a low to medium-low flame stirring often.
  13. the sooji has to be roasted well and should become aromatic. this is an important step and if the sooji is not roasted well, the halwa will become sticky or lumpy.
  14. by the time the rava is roasted, the cashews will also become light golden.
  15. once the rava is roasted well then it will become aromatic and its color will also change. the rava grains start to look dry, separate and crisp. the ghee will also start separating
  16. meantime the water will also start boiling.
  17. once the rava is roasted, then add the mango puree to it and mix well.
  18. add the boiling hot water in a slow stream. be careful as the mixture splutters.
  19. as soon as you add the hot water, quickly begin to stir the halwa, so that lumps are not formed. for best results use a wired whisk while stirring.
  20. you will see that the sooji absorbs water and the halwa begin to thicken.
  21. after stirring, cover the pan with a lid and on a low flame simmer the halwa for 2 to 3 minutes.
  22. all the water will be absorbed and the kesari will be done. if you want you can add some more ghee at this step.
  23. once they become warm or cool, then remove them. refrigerate the remaining mango kesari.

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BetterButter Editorial
Jul-19-2017
BetterButter Editorial   Jul-19-2017

Hi Bikramjeet, your image of this recipe has been removed since it was plagiarised. We have a strict policy against plagiarism. Please refrain from uploading images from the Internet. Please upload an original picture at the earliest. Your recipe is currently hidden, once you have posted an original image for the recipe email us at chefs@betterbutter.in so we may display for public viewing.

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