Mango Rava Kesari | Mango Semolina Pudding | Mango Sheera

When I got the first box of mangoes couple of weeks back I was planning to make few dishes out of them to share here. I whipped up this delicious tropical smoothie with these mangoes and pineapple. I wanted to try some desserts but we couldn’t resist ourselves so we gobbled up the remaining mangoes!! The second box of mangoes were not that great tasting – it was fibrous and less sweet – so I had to drop my plans to make dessert. During the holidays, I got couple of sweet Honey Gold mangoes and I made this kesari/sheera with it. 

Rava kesari is any easy and quick Indian sweet made with semolina, sugar, ghee, cashews and raisins. And kesari is my pick when I have guests at home because it’s such a straightforward recipe that can’t go wrong much. Adding fruits to the traditional  kesari takes the simple sweet to another level. My favorite is pineapple rava kesari which I will share soon. 

For the mango rava kesari, I cooked the pureed mango for few minutes to get a more intense fruity mango flavor in the kesari and added some chopped mango cubes at the end. The pureed mango gives a nice yellow color, so you don’t need to add any artificial food color. When mangoes are in season, do try this delicious mango kesari.

Mango Rava Kesari

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Servings 4

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients

• ¼ cup ghee
• 10 cashewnuts chopped
• 6 raisins
• ½ cup rava semolina
• 1 cup mango puree / 1 medium-size mango
• 1 cup sugar
• ¼ teaspoon cardamom powder
• ⅓ cup chopped mango
• 1 tablespoon sliced pistachios

Instructions

• Scoop out the mango pulp from the mango and blend to a smooth puree in a blender.
• In a pan, add 2 teaspoon ghee and fry the cashewnuts till golden. Set aside. Add the raisins and fry till it plumps. Set aside.
• In the same pan add 1 tablespoon ghee and add semolina. Fry in medium heat until the semolina is roasted well without changing color. Set aside.
• In the same pan add 1 tsp ghee and cook the mango puree for about 5-8 minutes. Add 1 1/2 cup water and bring to boil.
• Once the water boil turn down the heat to low and add the semolina gradually, stirring constantly to avoid lumps.
• Once the semolina is cooked add the sugar, cardamom powder and mix well. Add half of the remaining ghee in between.
• When the kesari starts to leave side of the pan, add the ghee, chopped mangoes, cashewnuts, raisins, pistachios and mix well.

Notes

• Choose mangoes that are ripe and sweet.
• You can also use tinned mango pulp instead of fresh mango puree. You will have to adjust the amount of sugar as tinned pulp is sweetened.

Course: Dessert

Cuisine: Indian