Sunday, July 15, 2018

Mango Kesari Recipe

Though I am extremely late in sharing this mango recipe, I thought of posting it before the mango vanishes completely from the market. When I was in Chennai, I loved to try the breakfast combo served in Sangeetha restaurant mainly for the unique fruit flavoured kesari (Chikko, grapes, mixed fruits, etc.) and I always wanted to replicate it at home. During the last mango season in Sydney, I tried this mango kesari and it was super delicious. Let's move on to the preparation steps and please check out other mango recipes from the blog here. If you are looking for other kesari recipes, then please click the links below:
Rava/ Semolina - 1/2 cup
Mango - 1 (Big ripe mango)
Sugar - 3/4 cup to 1 cup
Ghee - 1/4 cup 
Boiling water - 1 & 1/2 cup
Cardamom powder - 1/4 tsp
Cashew nuts - few 
Note: I halved the above mentioned quantity
1. Peel the skin of the mango and chop it roughly. Now puree the mango along with the sugar and keep it aside.
2. In a pan, add a tblsp of ghee and roast the cashew nuts. Remove and keep it aside. In the remaining ghee add the rava and roast until it starts browning.
3. Now add the boiling water and cook the rava in medium flame.
4. When the water dries up completely add the pureed mango. At this stage, the kesari loosens and becomes a little watery. Keep string to avoid lumps and add the remaining ghee slowly while stirring it.
5. Add the cardamom powder and roasted cashew nuts. Mix it all together and switch off the flame when the kesari reaches preferred consistency or when it thickens. The kesari thickens after cooling.
Serve it warm. I prefer warm kesari and I heat it each time before serving.
Points to remember:
  • Adjust the sugar as per the sweetness of the mango and as per your need.
  • Use really sweet mango and it should be less fibrous. 
  • Cook the rava completely well before adding the mango and sugar puree. If not the rava will not cook properly.
Warm Regards,
Happy's Cook - Divya

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