Being born and brought up in south india, I have seen and eaten alot of kesari in my life! Recently many bloggers and chefs have come up with interesting versions and twists from the original recipe.
Mango rava kesari is the perfect way to celebrate the mango season! This is such a quick dessert to make and is best when you have unannounced visitors and guests. But now I bet you’re all thinking “guests during the pandemic Farah??Are you kidding me?” I hear you all! But you can even make it for those after dinner cravings for your family! It’s that quick 😉
INGREDIENTS:
rava/ sooji/ semolina- 1/2 cup
water – 1 and 1/4 cup
tiny pinch of salt
sugar – 1/2 cup
mango puree – 1 cup
few drops orange or yellow food colouring(optional)
cardamom powder – a pinch
ghee – 2 tbsps
oil – 1 and 1/2 tbsps
cashewnuts – 8
raisins – 10
PROCESS:
- Heat 1 tbsp ghee in a pan and roast the cashewnuts and raisins until lightly browned. Remove from ghee and keep aside.
- In the same pan on low flame roast the rava till it resembles coarse sand. Remove and keep aside.
- In the same pan on low heat, bring to boil the water, oil, salt and food colouring. Once it starts to boil add in the rava and keep stiring so that it is smooth and no lumps are formed.
- Once the rava absorbs all the water and is cooked add in the sugar. Mix well and continue cooking. The mixture will become liquid again.
- Once it starts to thicken add in 1/2 tbsp of ghee .Continue stiring.
- Add in the mango puree and continue cooking.
- Once you have reached the desired consistency add in the cardamom powder.
- If you touch the kesari with oiled or wet hands, the kesari wont stick to your hands. This is the correct stage and you can switch off the flame.
- Add in the last 1/2 tbsp ghee and the mixed nuts and mix together.
- Serve warm.
