I have posted a lot many recipe using Mango. It is Mango season and so, here is one more delicious recipe with Mango as the main ingredient. It is a sweet dish which you can serve as a desert. All that you have to do is to select very sweet, non-fibrous Mangoes. If the Mangoes is pale yellow variety after peeling, you may add Orange Food Color to make the dish attain the attractive yellow color. We use Ghee also in this dish. You can reduce the quantity of Ghee if you prefer that way. This dish is very easy to make in real quick time. Do try and let us know.
Mango Pulp – ½ cup
Saffron – 3 strands (soaked in little milk)
Semolina (Sooji Rawa) – ½ cup
Ghee – 4 tbsp
Cashew Nuts – 12 (Halve them)
Water – 1 ½ cup
Sugar – ½ cupGreen Cardamom Powder – ½ tsp
Heat 1 tbsp of Ghee in a pan. Roast the Cashew Nuts golden and transfer to a small plate. Keep aside. In the same pan, roast the Rawa for a minute till the Rawa releases the aroma, but do not allow it to change color. Transfer and keep aside.
Now, add 1 ½ cup of water to the pan. Allow it to boil. Add the Mango pulp. Add the soaked Saffron along with the milk. Mix well.
Add the roasted Rawa stirring continuously so that it does not form lumps. Lower the flame. Cover with a lid and cook till the Rawa becomes soft. Add the Sugar.
The Sugar will start melting. Keep stirring so that no lumps are formed. Cook till the mixture thickens stirring continuously.
Add the balance Ghee, Cardamom Powder and the roasted Cashews. Mix well till the Kesari absorbs the Ghee fully.
Once the Ghee starts separating on the sides of the pan and the mixture forms a mass, it is the final stage when the delicious Kesari is ready.
Serve it hot or allow it to cool and then serve depending on the preference.
You can also store it refrigerator for 4 to 5 days and warm it up in micro Owen for 30 to 40 seconds when you want to serve.
Enjoy the Mango Kesari with loved ones.