Monday, September 30, 2019

Mango Kesari | Mango Sheera | Mambazham Kesari

Mango Kesari, a quick to make sweet from semolina and mango pulp. Kesari is the most favorite sweet in our home, often made for evening tea along with some savory snacks. 

To me, Amma makes the best kesari in the world, her kesari literally melts in the mouth like butter. I still clearly remember  that in my school days, whenever there was a small function in any one of our close relative's houses, they would ask Amma to make kesari. 

Yep, her kesari was/is so famous in our family circle. Seeing her making this often at home makes it easier for me to perfect it very easily.

Ever since I heard about this mango kesari, I would like to  give it a try, but when it comes to fresh mango, I hardly have any self control to not eat the mangoes. Many times, I had bought the mangoes for trying out some sweet/dessert, but ended up eating as it is :-) 

So this time, I thought of making the mango kesari using mango pulp that's available in the can. To my surprise, the kesari turned out  so good and kept on licking the spoon :-) . Moreover, to make this kesari, you no need to wait for mango season, the readymade mango pulp works as good as fresh ones for this kesari.

Mango Kesari | Mango Sheera | Mambazham Kesari

Preparation Time : 5 mins | Cooking Time : 10 minsServes :
Recipe Category: Sweet | Recipe Cuisine: Indian
Mango Kesari, Mango Sheera, Mambazham kesari Mango Kesari, a quick to make sweet from semolina and mango pulp.
Ingredients
Rava - 1/4 cup
Mango pulp - 1/4 cup*
Water - 1/4 cup
Sugar - 1/3 cup
Ghee - 1 tbsp
Cardamom - 1
* Fresh and CAN Mango pulp can be used in this recipe

Procedure
Heat a pan with ghee, add the rava and start roasting in low flame.
In the mean time, heat 1/4 cup of water in a sauce pan and add the mango pulp into it. Let it comes to boil.
Once the rava is aromatic, add the mango pulp + water into the rava and mix it vigorously, with a min, the liquid would be all absorbed and became a thick mass.
Next add the sugar and mix, let the sugar melts completely. 
Cook till the mixture become thick.Powder the cardamom seeds and add into the kesari. Mix it well and switch off the flame.
If you like, add some chopped pistachios on the top.
Finger licking kesari is ready to serve. 

Related : How to make Mango Kiwi Popsicle

Related : How to make Mango Kiwi Popsicle

Notes:

  • You can easily double or triple this recipe.
  • Rava : liquid ratio is 1:2, you can add more or less of mango pulp as per you liking and adjust the water as required.
  • Instead of pistachios, you can use the roasted cashews too.
  • The liquid and the rava both should be hot while mixing together, that way it wont be any lumps.
  • While adding liquid into the rava, it sizzle and splatter a lot, keep safe distance from the stove and use long spatula to avoid the splattering on hands.
  • The given quantity make 2 small servings.
  • If you're using fresh mangoes, depends on the mango sugar, add more or less of sugar.

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