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Mango Kesari - Mambazham Kesari - Kesari Recipes

Kesari is one of the evergreen sweet that no one can resist because of its rich melt in the mouth texture. Here our favourite kesari is further enhanced with the lingering mango pulp. This mango kesari has a more interesting taste and appearance and you will enjoy the strong mango flavour in this kesari. 


I would like to share some important tips to prepare the perfect mango kesari. 

  1. As I told you before in my kesari and pineapple kesari recipe, it is important to fry the rava nicely to get correct consistency. 
  2. Gently remove the skin of the mango and take the pulp and add it to a mixer jar. Grind it until smooth, without adding any water. . 
  3. After adding mango pulp to the hot water, stir  for 2 to 3 minutes continuously until they are well combined. 
  4. Usually for rava kesari, we add 3 cups of water for 1 cup rava. Here I have added 2 cups of water for 1 cup rava and the liquid in the mango pulp help in cooking the rava. Cover and cook the rava on low heat about 5 to 7 minutes. 
  5. Adjust sugar according to your own taste. If your mangoes are sweet enough, you may need to reduce the sugar. Taste the pulp and add sugar accordingly for the kesari. Ghee is an essential part of kesari and it also makes the kesari taste rich. I have used 5 to 8 tbsp ghee for 200 grams rava. For this kesari, I have not added any other flavours, if you want, you can add cardamom or saffron. 
Check out my other Sweet Recipes
Here is the video for Mango Kesari 



Mango Kesari - Mambazham Kesari  Recipe Details

Prep time : 10 minutes
Cook time : 15 minutes
Serves : 4
Category : sweet
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • 1 cup (200 grams) fine rava
  • 2 cups sugar
  • 2 ripe mangoes
  • 10 broken cashew nuts
  • 5 to 8 tbsp ghee

Cooking Directions

Peel the mangoes skin gently and just make long cuts. Next, add the mangoes in a big mixer jar and grind it to a smooth paste. (No need to add water or milk for grinding).



Heat 2 tbsp of ghee in a heavy bottomed kadai and fry the cashew nuts. When it starts to turn golden brown, add the rava and roast it well for 3 to 5 minutes. 


Stir it continuously to roast the rava to prevent the rava from turning brown. When the rava has roasted well, transfer it to a separate plate.

Next, add 2 cups of water. Let them boil. After 2 minutes add the mango pulp and 1/2 cup rinsed water. Mix well. 

When it starts to boil rapidly, reduce the heat to low and add the roasted rava with your left hand little by little and stir it continuously with your right hand. 


Close and cook the rava for approximately 5 minutes or until most of the water have evaporated.

Now add the sugar and 2 tbsp of ghee. After adding sugar, the kesari will turn runny, so stir it continuously until the sugar is incorporated with the rava. 


After 3 minutes start stirring the kesari by adding the ghee little by little. 


Stir it continuously until it is quite dry and non sticky. 


Transfer the Mango Kesari to the greased plate or bowl and serve it immediately.



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