Mango Kesari ~ Mango Semolina Sweet

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Mango season is slowly disappearing and I am really feeling sad about it. What is making me even more sad is that I have not been able to eat the best of mangoes. Somehow the produce that have arrived in the markets this year haven’t been really nice. Either the mangoes looked raw or they looked sad. 🙁 The only mangoes I really relished were a couple of batches of Badami ones that I got from our nearby hypermarket prior to Ramadan. We are slowly starting to get Pakistani mangoes and I am really looking forward to eating some of it, to make my soul happy… hehe…

I love kesari, so I had to try making kesari with mangoes. I have to first invite your attention to the color. The brightness of the yellow for your kesari will purely depend upon which mango you use. I have used alphonso mangoes plus a nice pinch of saffron to give it this beautiful color. Once you finish enjoying the color, you can go on and get to the subtle flavor of this delicious kesari. Anything with mango cannot go wrong, right? I have used minimal ghee to make mine, but if you are really not bothered, then do go ahead and add as much as 1/2 cup to your liking! Definitely adding more ghee brings about more flavor but I love it in moderation! 😉 So let’s hop on to this simple recipe…

If you love kesari like me, then here is a base recipe, and if you love pineapples, then here is one which incorporates it! If you love this combination of mango and semolina, then don’t forget to try this delicious vegan cake, which became a rage once the post went live! 🙂

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5 from 1 vote

Mango Kesari ~ Mango Semolina Dessert

Course Dessert

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3

Author Rafeeda

Ingredients

• 3 tbsp ghee
• 5-6 cashew nut
• 5-6 almonds
• 10-15 raisins
• 3/4 cup semolina
• 1 1/2 cup boiling water
• 1/2 cup mango pulp
• 3/4 cup sugar
• A fat pinch cardamom
• 5-6 strands saffron soaked in 1 tbsp hot water

Instructions

• Heat ghee in a large saucepan.
• Fry the nuts and raisins, drain and set aside.
• Into the same ghee, add the semolina and roast till fragrant.
• Add the water and mango pulp and keep stirring till it is completely moist and mixed well.
• Add the sugar and cardamom and cook till sugar is soaked up and done.
• Finally sprinkle the saffron water and give a good mix.
• Add back the fried nuts and raisins. Serve warm!

Notes

Adjust sugar as per the sweetness of the mango pulp. I used fresh mangoes and hence added more sugar, but for tinned pulp, you may not need all that sugar.