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 make it 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 house, 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 make it easier for me to perfect it very easily.

Ever since heard about this mango kesari, i would like to  give it a try, but when comes to fresh mango, hardly i have any self control to stop from eating. Many times, i had bought the mangoes for trying out some sweet/dessert, but ended up in eating as it is.  So this time, i thought of making this using mango pulp that's available in the can. To my surprise, it tastes so good and keep on licking the spoon :-) . And also you no need to wait for mango season to make this, the readymade mango pulp can 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
Rava - 1/4 cup
Mango pulp - 1/4 cup
Water - 1/4 cup
Sugar - 1/3 cup
Ghee - 1 tbsp
Cardamom - 1

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. 


  • 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.

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