Mango kesari is an another super delicious Indian dessert recipe to enjoy in this hot summer. Usually in Brunei, only philippine mangoes are available all the time and Indian mangoes are rare. In this week, when I noticed the Indian mangoes in a super market, I bought that and planned to make some desserts. When thinking of preparing desserts with mango, kesari is the first recipe that comes to my mind.

I tried making kesari with semolina. But you can also use wheat rava as an healthier option. Also i love kesari in greasy form rather than thick and moist form. So I have prepared like that. But you can cook it for few more min in the last before switching off the flame, to get thick kesari.

Enjoy Mango kesari, an super way to enjoy the king of fruits, without any mess.

INGREDIENTS:

½ cup rava (semolina)

½ cup mango pulp

½ cup sugar

1½ cup water

½ teaspoon cardamom powder

A pinch of salt

5 tablespoons ghee

Fried cashews and grapes

INSTRUCTIONS:

Scoop the pulp from a ripen mango and blend it to a smooth paste using a blender. set aside.

In a wide pan, add 2 tablespoons of ghee and fry the cashews and dry grapes. Once browned, take out and set aside. To the same pan. add the semolina and dry roast it for a min in medium flame. Keep aside.

To the same pan, add 1½ cups water and boil it. Add the mango pulp and salt to this. Mix well and allow it to boil.

When it boils, reduce the flame and add the roasted rava slowly and continue mixing with other hand. ( Add rava slowly and mix fastly to prevent the lumps.

Cover the pan and cook it till the rava is soft.

Then add in sugar and cardamom powder and mix well. It will loosen as the sugar melts. Keep stirring until it thickens.

Add 3 tablespoons of ghee and continue mixing till it leaves the sides of the pan and move along with the laddle.

Add fried cashews and grapes, mix well and serve !

Notes:

Use mangoes which is rich in sweetness and less in fibre

Roast rava in low flame and take care it doesn’t change in colour.

When the rava is cooked well, add sugar. Otherwise it may turn sticky and thick.