Mango Kesari Recipe – Shame Junoon

Mango Kesari Kesari’s regular cooking is a delicious dessert using mango puree. This Kesari has a natural vibrant color and fruit taste. It is basically a regular rava Kesari, but is combined with Mango puree that makes it more tasty and refreshed. The flavor fruit is light from mangoes to choli, which is rich in ghee and saffron.

This is very simple to make Kesari and hardly takes time, but the result seems so special. You can prepare it for breakfast with IDLI or DOSA, serve it during the function, or make it as a quick sweet when a sudden year is a hit. I always think that Mango Deserts are unbeatable during summer, and this Kesari is definitely one of them.

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About Mango Kesari

Mango Kesari or Mango molasses, the easiest mango is sweet that you can make. Now its mango season and you get the fate of mangoes of all varieties in the market. I love all types of Kesari varieties and now this Mango Casai has topped my FAVS list.

Kesari is a very common South Indian sweet that is using rava, sugar and ghee. Mango Kesari is a variation where mango pulp is added which adds a fruit variation. It not only gives taste, but also gives a beautiful golden yellow shade without adding the color of any food.

The recipe requires very little material and the process is directly forward. The first rava is slightly roasted, then cooked with water, and later the mango puree is mixed to achieve the taste of the mango. Finally ghee and nuts are added which make it rich. Kesari texture should be soft but not sticky.

This recipe is that it can be easily doubled or tripled for parties and family celebrations. It not only looks colorful on the table, but everyone also likes it because of the mango twist. When there are many mangoes and you want to try something other than juice or milkshake, then this Kesari is a wonderful idea.

I usually make a common Kesari whenever a good ripe is in the common season. Neelam variety works great but you can try with any less fibrous sweet mango. Mango Kesari is a good optional for regular Kesari and is usually designed to extinguish special breakfast, opportunities and suddenly sweet crawings.

Common Kesari Material

• Rawa / semolina – I have used fine rava and redeemed it in ghee until the raw smell stops. This step is quite important because it helps Kesari to become alcoholic and is not sticky. If you give up roasting, sometimes the texture becomes slightly slightly.
• valley – Ghee gives rich taste and shiny finish which makes Kesari look attractive. I always feel that a good amount of ghee melts it in the mouth, but you can adjust based on how soft you prefer.
• Water – This is the main liquid that cooks Rao. Adding warm water really helps to avoid lumps and gives a smooth texture.
• Mango – I just purified and added Mango. It gives a golden yellow color to the natural sweetness, the smell of the fruit and the Kesari which looks great.
• Sugar – I added it to sweetness, you can adjust it how sweet your mango is. Sometimes if the mango is very sweet, you need less.
• Cashew – I fried them in ghee, it adds the taste of crunch and walnuts to every bite.
• Saffron – I add some strands that give light aroma and color. I think the taste of mango and saffron combo is so rich and makes Kesari out.

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How to step by step to mango Kesari

1. Add half of ghee to a pan and fry for just 2 minutes in low flame, set one side.

2. Mix mango, sugar, saffron and cardamom in a smooth paste in the mixer. Measure and set one side. This is almost. Came to the cup.

3. Add roasted rava when water water starts boiling in a pan. Cook on low flame.

4. Until it becomes soft and slightly dry.

5. Add the common sugar mixture to this stage. Again it will become Goy. Adhere to the lump to avoid the lump.

6. The remaining ghee was burnt just one spoon to roast, covered in low flame for 3 minutes.

7. Add cashews in ghee to Golden Brown and add it to Kesari. When it creates a mass and comes together, the switch closes.

Serve hot / hot with cashews, paradise!

Expert tips

• Rava roasting – I always capitalize on Rao for a few minutes in ghee. It removes raw taste and gives good aroma and texture.
• Mango choice – I have used Neelam Mango. You can use alphonso or any sweet variety with low fiber.
• Sugar adjust – You can taste your mango and then adjust the sugar. Some common are naturally very sweet, so add less.
• Faculture – Cook to Kesari and leave the edge of the pan. I are usually covered for a few minutes so that it is set well.
• crazy – You are fried in ghee, cashew, almonds or even raisins. I have used cashews here.

Service and storage

This recipe is best when a drop of ghee is served warm with a drop of ghee at the top. It can also be heated during breakfast or after meals.

For opportunities, garnish with additional saffron strands and chopped nuts to make it look rich. You can store the common Kesari in a container at room temperature for a day.

General question

1. Can I make it without saffron?

Yes, you can, but saffron gives beautiful fragrance and he gives good yellow color that matches very well with mango taste.

2. Why did my Kesari become knocking?

You should continuously add to the rava with constant stirring to avoid lumps. Keep stirring continuously.

3. Is the best common for the farmer?

I like sapphire or alphonso. Use ripe, less fibrous mango so that Kesari is smooth.

4. Can I use mango pulp from tin?

Yes you can do if fresh mangoes are not available. But reduce the sugar as the tinade pulp is already sweet.

5. Can I add cardamom?

Yes you can Cardamom gives good taste, but I personally like saffron with mango.

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