Mango Rava Kesari, Mango Sheera, or Mango Halwa is a delicious Indian dessert that is made with mango, sugar, and semolina. This dish is very easy to make and can be prepared in a matter of minutes. It is perfect for any occasion and can be served either hot or cold. In this blog post, we will discuss everything you need to know about Mango Kesari Recipe! (Step-by-Step-Recipe)
About Mango Rava Kesari:
Mango Rava Kesari is a variant of the regular kesari which is prepared with the addition of fresh mango pulp to the regular ingredients used to prepare kesari.
Mango Kesari is also known as mango halwa is a very popular dessert in India and is made during festivals and weddings. It is also served as a prasadam (offering to God) in temples. Mango Kesari can be made with either fresh or canned mangoes. I prefer to use fresh mangoes as they are already sweetened and have a lovely flavor. You can use any type of mango for this recipe, but I prefer the Alphonso variety as it is very sweet and fragrant.
Mango Kesari Recipe is best served hot or cold. If you are serving it hot, then you can garnish it with some chopped nuts like almonds or pistachios. If you are serving it cold, then you can garnish it with some mango slices.
Now that you know everything about Mango Kesari Recipe, try it out and let us know how you liked it! We are sure that you will absolutely love this delicious dessert!
If you are someone who loves “Mangoes” then I am sure the recipe for Mango jam and Mango shrikhand might interest you as well.
And incase you love recipes made out of Raw Mangoes then you can check out the blog post with the collection of Raw Mango Recipes.
Why You Should Make Mango Rava Kesari?
If you love mango desserts, you’ll love this traditional Indian dessert recipe. ! It’s so good, you’ll be obsessed with it! Mango kesari is a dish that you should make at least once in your lifetime! Yes, it’s that DELICIOUS!!!
- It’s also a great lunchbox dish for both kids and adults
- It’s also the perfect Indian breakfast when served with hot pooris.
- Simple and easy to prepare
- No added color
- No preservatives
Pro Tips to Make Mango Kesari:
- It’s important to roast the semolina (suji) until it’s aromatic. This is key to the success of this recipe. The grains become crisp, dry, and separate when the suji is properly roasted. If you don’t thoroughly roast the rava, the halwa will turn lumpy and sticky.
- Make sure the sooji is well roasted before adding the sugar; this will result in fluffy and soft kesari instead of sticky and chewy ones.
- Choose a mango that is sweeter and contains less fiber.
Looking for Some more recipes Dessert Recipes:
Basic Ingredients Used to Make Mango Kesari:
Mango Pulp: You can make mango pulp at home by pureeing fresh mango flesh. Always choose the mango varieties that are not fibrous, like Alphonso, Kesari, Dusseheri, etc.
Sugar: Use either white or cane sugar. The use of cane sugar darkens the color of the Mango Kesari slightly.
Water: I used water in today’s recipe. You can even use milk if you want a rich and creamy Mango Sheera.
Saffron: To make Mango Kesari, I have used saffron, which goes really well with mango flavor and also brings a nice bright color. But you can skip it, in case you don’t have it or you don’t want to add it.
Nuts: I have used cashew and black raisins. You can use nuts of your choice if you want to.
Ghee: It’s a definite must-have. However, if you want, you can replace half of the ghee with flavorless vegetable oil, or cook it entirely in oil with only 1-2 tablespoons of ghee added at the end for taste and aroma. But, if you want an authentic taste, then do not compromise on using ghee in this recipe.
Mango Rava Kesari
Ingredients
- 1/2 cup Rava/ Semolina
- 1/2 cup Mango Pulp
- 1 cup Sugar
- 1.5 cup Water
- 3 Cardamom powdered
- 1/4 cup Ghee
- 6-7 Cashew nuts
- 1 tbsp Raisins
Instructions
- Scoop the mango pulp from a well ripen mango. Grind it to make it smooth.
- In a pan, add 2 tsp of ghee and fry broken cashew nuts until golden and keep aside.
- Now in the same kadai and ghee, add raisins and plump up those raisins. Once done take it out in a plate and set aside.
- Now add 1/8th cup of ghee to the same pan with rava.
- Roast for a minute or until fragrant in medium flame without changing its colour. Keep aside.
- Boil 1 & 1/2 cup of water in the same kadai. Add kesar and mango pulp.
- Mix well and add the roasted rava to it, stirring briskly in such a way to avoid forming lumps.
- Once it becomes like porridge, lower the flame and cook covered until the rava is soft.
- Now add sugar and cardamom powder. Mix well. It will loosen again so don’t scared. Keep stirring until it thickens. (take care, that no lumps are formed)
- Add rest of the ghee and mix well.
- Once it leaves the sides of the pan and forms a mass, add cashewnuts and raisins. Mix well.
- So the Mango Kesari is ready to serve.
Nutrition
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Frequently Asked Question about Mango Rava Kesari:
How long does Mango Rava Kesari last in the fridge?
Mango Kesari can be refrigerated for up to two weeks. For best results, keep it in an airtight container.
What is the best way to serve Mango Kesari Recipe?
Mango Kesari Recipe is best served hot or cold. If you are serving it hot, then you can garnish it with some chopped nuts like almonds or pistachios. If you are serving it cold, then you can garnish it with some mango slices.
Can I make Mango Kesari Recipe with canned mangoes?
Yes, you can make Mango Kesari Recipe with canned mangoes. But I recommend to use fresh mangoes when they are in season. You can use any type of mango for this recipe. It’s just that you have to take care that mangoes are not the fiberous one.
We hope you enjoyed this blog post on Mango Rava Kesari Recipe and that it inspired you to try Mango Rava Kesari at home. If you do, don’t forget to share a picture with us on Instagram @thetastesofindia. Till then Happy Cooking!