Mango kesari / Mango Sooji Halwa is a delicious sweet or dessert , made mainly from ripe sweet Mangoes and Sooji/Semolina/Rava. Friends, before this year mango season gets over , do try once. I tried Without adding any artificial colour or flavouring agent and it turned out awesome.
Kesari is the south indian version of sooji halwA. One can make many exotic flavours of Kesari. Mango kesari is one of such flavours.
One can use any sweet variety of mangoes but keep in mind that it should not be with fibers, or just strain the mango pulp before using in recipe.
you can even make mango kesari as a naivedyam or for religious occasions or pooja. Instead of water, milk can also be used. addition of milk will make the kesari more rich. the recipe can be doubled or tripled.
Addition of sugar depends on the sweetness of mangoes and your taste buds. So do add sugar as per your requirement. Instead of sugar you can also add jaggery as its a healthier option. If you want to use sugar then you can give preference to unrefined cane sugar over the regular white sugar (bleached one). For a no sugar option, just skip the sugar.
One can serve mango kesari as a sweet or a dessert. Let’s checkout the detailed recipe..
- 1/2 cup semolina
- 1/2 cup Mango Pulp
- 1 cup Sugar
- 1tsp Cardamom Powder
- 1.5 cup Water
- 5 to 6 Cashew Nuts
- 3 tbsp Ghee/ Clarified Butter
Take 1 cup chopped mangoes and grind it to make smooth pulp..
Heat the wok , add 1 tbsp of Ghee. On medium flame fry cashew nuts till golden brown. One can also use chopped cashews. Almonds and raisins can also be used .. Once done , take out and keep aside.
In same wok , add semolina and rest 2 tbsp of Ghee. Mix well and roast on slow flame. Make sure , semolina is roasted well before adding water else the dish can be sticky and chewy..
Once you notice semolina is roasted properly and it’s aroma Is filling your kitchen , just add hot water.
Keep the stove flame slow. Add mango pulp too. Mix nicely to avoid forming lumps. Now cover it and Allow semolina to cook perfectly.
Once semolina is cooked and looks like porridge , add sugar , cardamom powder and fried nuts. Mix well . One can add more Ghee at this stage. For me and my family this quantity is enough.
Once the ready kesari starts leaving sides of wok , our kesari is ready. Serve hot or at room temperature.
- Choose mango which is sweet and very less in fibre.
- The quantity of Ghee and Sugar can be reduced as per your taste.
- Make sure Rava is cooked perfectly well and soft before adding sugar.
- To avoid tanginess from mango , one can add pinch of Salt.