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ByShobha Keshwani
Created on 20th Jul 2017
MANGO KESARIby Shobha Keshwani
  • MANGO KESARI | How to make MANGO KESARI (3 likes)

  • 1 review
    Rate It!
  • By Shobha Keshwani
    Created on 20th Jul 2017


Kesari is a very popular sweet of South Indian Cuisine made with semolina. Today I have made something different from the usual kesar elaichi flavours.. I have added mango pulp for a change

MANGO KESARI, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Shobha Keshwani. MANGO KESARI is a dish which demands no explanations, it's a whole world of flavour in itself. MANGO KESARI is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of MANGO KESARI by Shobha Keshwani is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing MANGO KESARI.

  • Prep Time5mins
  • Cook Time10mins
  • Serves4People

Ingredients to make MANGO KESARI

  • Semolina .... 1 cup
  • Mango pulp... 1 cup
  • Sugar .......... 3/4 cup
  • Green cardamoms ... 4
  • Saffron ....... a pinch
  • Nutmeg powder .. a pinch (optional)
  • Ghee/oil .... 1/4 cup
  • Pistachios and almonds .. chopped (for garnishing)

How to make MANGO KESARI

  1. Heat 2-3 tbsps oil/ghee in a pan and saute the semolina for a few minutes on low flame. ( it should remain white) Set aside.
  2. Heat 2 more tbsps oil and add the cardamoms. Tip in the mango pulp and saute for a minute.
  3. Now add the semolina and mix well. Add 2 cups of water or milk if you prefer. Stir continuously avoiding the lumps. The consistency becomes thicker.
  4. Now add the sugar and stir well. Simmer and add a little more ghee at this stage. Stir in the saffron soaked in a little milk. Keep mixing until you get the halwa/sheera consistency. Sprinkle a pinch of nutmeg powder if you like.
  5. Remove it in a serving bowl and garnish with nuts.
  6. You can also spread it in a greased plate and let it set. Cut into pieces and serve.

Reviews for MANGO KESARI (1)

Ashima Singha month ago