Mango Kesari Recipe | Mango Sheera | How to Prepare Mango Kesari with step by step pictures. When the Mangoes are in season I try to make the most use of it. So I tried a Mango Kesari which turned out to be delicious. For the past few days I have been trying to make different recipes with Mango and few more to come. So today lets see how to prepare Mango Kesari.
Step by step Method with pictures:
1. In a blender add in the Mango Pieces and blend it to a fine puree. Heat a pan with 1 tbsp pf ghee and fry the cashew nuts till golden brown.
2. Set it aside. In the same pan add in the Semolina and roast it in a medium flame until it turns slightly golden.
3. Remove the rava from the pan and set aside. In the Same kadai add in the Water.
4. To this Water add in the Mango Pulp and mix well until there are no lumps.
5. When it starts to boil add in the ghee roasted semolina. Mix well so that there are no lumps.
6. When the semolina is cooked and the Sheera becomes thick add in the Sugar and cardamom powder. Mix well and cook in a medium flame.
7. Add in the ghee little by little and cook until the kesari leaves the sides of the pan. Finally add in the roasted cashew nuts and switch off the flame.
Serve warm as an after meal dessert.
Mango Kesari Recipe | Mango Sheera | How to Prepare Mango Kesari
When the Mangoes are in season I try to make the most use of it. So I tried a Mango Kesari which turned out to be delicious
Servings: 4
Calories:
Standard 1 cup measures 240 ml
Ingredients
- Rava / Semolina – ½ cup
- Mango Puree – ½ cup
- Sugar – ¾ cup
- Water – 1 ½ cup
- Cardamom powder – ¼ tsp
- Ghee – 3 tbsp
- Cashew nuts - 8
Instructions
- In a blender add in the Mango Pieces and blend it to a fine puree. Heat a pan with 1 tbsp pf ghee and fry the cashew nuts till golden brown.
- Set it aside. In the same pan add in the Semolina and roast it in a medium flame until it turns slightly golden.
- Remove the rava from the pan and set aside. In the Same kadai add in the Water.
- To this Water add in the Mango Pulp and mix well until there are no lumps.
- When it starts to boil add in the ghee roasted semolina. Mix well so that there are no lumps.
- When the semolina is cooked and the Sheera becomes thick add in the Sugar and cardamom powder. Mix well and cook in a medium flame.
- Add in the ghee little by little and cook until the kesari leaves the sides of the pan. Finally add in the roasted cashew nuts and switch off the flame.
Notes
- Serve warm.
- Adjust the sweetness as per your preference. If your Mango is too sweet you can reduce the amount of Sugar.
- I used Banganapalli Mango Variety.
- The Colour of the kesari depends on the Mango Variety. If using Alphonso variety mango the colour will be more intense.
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rajani
Looks so much like pineapple kesari and I like the pictures a lot!
vaishali sabnani
Super..The kesari is my weakness..and I am drooling over this mango one.
Rafeeda AR
Why didn't this come to my head! I must make this ASAP before the mango season runs out. Love that it is prepared with very less ghee...
Suma Gandlur
Sometimes I make this and know flavorful semolina halwa becomes with the addition of fruits.
Swati
Beautiful color of halva here.. liked the addition of mango.. I have make pineapple kesari but adding mango is new to me.
Gayathri Kumar
Wow! This kesari is wonderful. Being a hardcore fan of mangoes, I can finish off that bowl in minutes.
MySpicyKitchen
What a mouthwatering sweet and mango enhanced the color and am sure even the taste of the kesari.
cookwithrenu
mmm, drooling over the pic. Looks so yum, rich and delicious. The sheera has got such lovely colour too
Narmadha
Looks so tempting and mouthwatering. Love the way you have served it.