getfood: Mango Kesari Recipe – Mango Sheera

Mango season has started. Last year I shared few ripe mango recipes like Mango ice cream, Mango sago and Aamras. This year I wanted to start my mango recipes with this easy and yummy mango kesari as I love to make different varieties of kesari at home. Mango kesari is nothing but our usual rava kesari cooked with mango pulp. It is known as Aam ka sheera in Hindi, Ambyacha sheera in Marathi and Mambazha kesari in Tamil. Yesterday I tried it for the first time I followed the procedure of my rava kesari recipe and prepared this. It came out so well with the awesome flavor of ripe mango. Do try this kesari recipe for a change. You will love it for sure. Lets see how to make this easy, delicious mango kesari. Even beginners & bachelors can make a perfect kesari by following this recipe.
Check out my Semiya kesari, Karnataka Kesari bath, Milk kesari, Microwave Rava Kesari recipes too.

Mango kesari recipe

How to make rava kesari with mango pulp - Mango sheera / Mango kesari recipe

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup = 250ml

Rava/Sooji - 1/2 cup
Mango Pulp - 1/4 cup ( Use 1/2 of ripe mango or readymade mango pulp)
Sugar - 3/4 cup
Cardamom powder - 1/2 tsp
Ghee - 3 tbsp
Cashews - few
Water - 2.5 cups
Lemon yellow food color – a pinch ( Optional)

METHOD

Take the ripe mango, peel the skin. Remove the pulp and grind it to a smooth paste without adding water. Measure 1/4 cup of it and set aside.I used readymade mango pulp here.
Heat 1 tbsp of ghee in a kadai. Roast the cashews till golden and remove in a plate leaving the ghee in the kadai. Add the rava. It should sizzle in the sides as you see in the picture. Roast it in medium flame for 3-4 minutes. Remove in a plate.

In the same kadai add 2.5 cups of water and 1/4 cup of mango pulp ( you can add 1/2 cup of mango pulp if you want more mango flavor) I din’t want dominating mango flavor in my kesari, so I added the pulp half the quantity of rava.

When the water comes to roll boil,lower the flame completely and add the roasted rava. Mix it well using a whisk. Make sure there are no lumps in it. Rava splashes, be careful while mixing. After all the water is absorbed by the rava, close the kadai with a lid and keep the flame medium. Let the rava cook well for 2-3 minutes.

Open the kadai and add sugar. Mix well with a whisk without lumps. It will become watery. So mix well till the kesari becomes slightly thicker.

Add the remaining 2 tbsp of ghee and cardamom powder. Mix till the ghee is absorbed by the kesari. Don’t wait for the kesari to leave the sides of kadai. Remove it as soon as the ghee is absorbed by the kesari.

If you keep on stirring after this stage, kesari will become hard and chewy.So remove the kesari in a ghee greased bowl or plate. Don’t worry, Kesari will be very slightly watery, sticky and it falls like a ribbon as shown in the picture. It will thicken and tastes soft when it becomes warm. You can make them into pieces if you spread the kesari in a plate OR serve it as a scoop in bowls. Enjoy !

Note

Add 1 cup of sugar if you want more sweetness in your kesari. As we are adding mango pulp, the quantity of sugar I mentioned here is enough.
You can add more mango pulp if you like dominating mango flavor.
I have used readymade mango pulp here. You can take the pulp from the ripe mangoes, grind to a puree and use it.

Enjoy this easy, yummy mango flavored kesari at home with your loved ones Happy