Mango millet kesari | How to make Mango millet kesari

By Radha Natarajan  |  29th Apr 2018  |  
5 from 1 review Rate It!
  • Mango millet kesari, How to make Mango millet kesari
Mango millet kesariby Radha Natarajan
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About Mango millet kesari Recipe

Not only do millets cook super fast but taste wise it is really delicious though nothing like semolina if you are making a kesari nevertheless a roasted nutty taste

Mango millet kesari

Ingredients to make Mango millet kesari

  • 1/2 cup kodo millets / varagu can use any other millets
  • . 3/4 cup sugar
  • 3-4 nos cardamoms
  • 5-6 nos cashew nuts
  • 3-4 tbsp mango pulp
  • or 2-3 tbsp Instant mango juice powder.
  • . pinch of saffron soaked in warm milk
  • 3 tbsp melted ghee

How to make Mango millet kesari

  1. Dry roast kodo millets in a dry pan till it changes colour ..golden .Will be aromatic too.
  2. Remove and keep aside to cool .
  3. Grind both sugar , cardamoms, and kodo millet in a mixie till a fine powder almost like semolina or even finer.add the saffron powder to this mix, it helps when you to make kesari next time , store excess if any in a clean air tight contain
  4. Remove and keep aside.
  5. Heat a pan ,add some ghee, roast the cashew nuts , Add, water about 1 cup .
  6. Allow to boil well. Lower flame , add the measured millet rava , stir to avoid lumps.
  7. Cover and cook on a simmer for 2-3 minutes . Add remaining ghee if any .
  8. When it thickens, add the mango pulp, mix well Allow the kesari mixture to thicken slightly but not like upma.
  9. Remove and let cool Yummy delicious smooth kesari is ready , on cooling you will see it becomes very soft , lump free .
  10. Do not allow kesari mixture to thicken too much like upma like a big lump, it becomes hard later. Remove from flame and allow to cool when it resembles like a thick flowing mixture.
  11. On cooling it becomes nice and firm . Adding more sugar and ghee is up to you

Reviews for Mango millet kesari (1)

Maithili Iyera year ago

It seems yummyyy....