Mango kesari recipe, How to make mango kesari | Mango sheera recipe

Mango kesari recipe with step by step photos. learn how make rich and delicious mango kesari or mango sheera with this easy recipe.

Kesari is a sweet made with semolina and sugar popular in south India and it is similar to Maharastrian Sheera made with rava too. There are many variations with kesari recipe like pineapple kesari, pink kesari, paal kesari etc. I usually make kesari even without food coloring. Just rava, sugar, ghee and nuts. I tasted this mango kesari recipe in a wedding and loved the flavor and color. The kesari gets a beautiful golden color with hue of yellow by adding mngoes. The subtle mango flavor is just brilliant in this mango kesari recipe. I tried this mango kesari recipe on the occasion of Tamil new year and it was such a hit 🙂

To make mango kesari recipe, use alphonso mangoes if you want to have yellow shade in the kesari. You can even use banganapalli or imampasand varieties, the taste and flavor will be good but color will not be there. In this proportions given below the kesari is very smooth and like halwa. You can reduce the water a bit for somewhat dry kesari. I have used cardamom powder for flavor. You can even use rose essence.

Serve mango kesari warm or at room temperature as dessert.

Here is wishing you and yours a very happy Tamil new year and Vishu 🙂

Here is how to make mango kesari recipe with step by step photos. Also check mango rolls, mango jelly recipes

Step by step mango kesari recipe.

1.Heat 2 tablespoons ghee in a kadai. Fry 10-12 broken cashews until golden. Remove and set aside.

2. In the same ghee fry 1/2 cup rava until fragrant. remove to a plate.

3. In the same kadai add 1 1/2 cups water. Add 1 cup thick mango pulp and mix well. Bring to a boil.

4. Once the water comes to a roiling boil, sprinkle the roasted rava over it and keep mixing to avoid lumps. The rava will get cooked very easily within 5-7 minutes.

5. Once the rava is cooked add sugar and mix well. Sugar will release some water and consistency will be a bot loose now. Add 1 tablespoons ghee and mix well. Ghee will be absorbed.

6. Add 1 more tablespoon ghee and mix well. If the ghee is absorbed, add 1 more tablespoon. If ghee oozes out, add cardamom powder, fried cashews and mix well. Serve mango kesari warm or at room temperature.

Mango kesari recipe card below:

Mango kesari recipe, How to make mango kesari | Mango sheera recipe

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Harini

Mango kesari recipe.Easy to make kesari recipe with fresh mangoes.

5 from 2 votes

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Dessert

Cuisine Indian

Servings 4

Calories 187 kcal

1 CUP = 250 ml

Ingredients

  

1x2x3x

• ▢ 1 cup thick mango pulp
• ▢ 1/2 cup rava
• ▢ 4-6 tablespoons ghee
• ▢ 1 cup sugar
• ▢ 12 cashews broken
• ▢ cardamom powder

Instructions

 

• Heat 2 tablespoons ghee in a kadai. Fry 10-12 broken cashews until golden. Remove and set aside.
• In the same ghee fry 1/2 cup rava until fragrant. remove to a plate.
• In the same kadai add 1 1/2 cups water. Add 1 cup thick mango pulp and mix well. Bring to a boil.
• Once the water comes to a roiling boil, sprinkle the roasted rava over it and keep mixing to avoid lumps. The rava will get cooked very easily within 5-7 minutes.
• Once the rava is cooked add sugar and mix well. Sugar will release some water and consistency will be a bot loose now. Add 1 tablespoons ghee and mix well. Ghee will be absorbed.
• Add 1 more tablespoon ghee and mix well. If the ghee is absorbed, add 1 more tablespoon. If ghee oozes out, add cardamom powder, fried cashews and mix well. Serve mango kesari warm or at room temperature.

Notes

1. You can use tinned mango pulp too.
2. You can add mango essence for pronounced flavor

Nutrition

Calories: 187kcal

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