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
- 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
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.
- 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.