Mango Rava Kesari | Mango Sheera

Mango Rava Kesari or Mango Sheera is a delicious Indian dessert made using semolina, fresh mangoes, ghee and sugar.

Cook Time 10

Course Dessert

Cuisine Indian, South-Indian

Servings 5 people

Soak saffron strands in hot water for 5-10 minutes
Heat a heavy bottom kadai and add 2 to 3 tablespoon ghee. Roast cashewnuts in ghee and keep aside
In the remaining ghee, add rava or semolina and roast on low flame till colour changes to pink
Now, add hot water to rava gradually, while continuously stirring it. It is is import to stir simultaneously to avoid lumps.
Add saffron water to rava and mix well.
Once Rava is cooked, add sugar. Mix well to avoid formation of lumps.
Next add the mango pulp or puree and cook for a minute.
Finally, add ghee gradually while incorporating the ghee into kesari.
Add roasted cashewnuts and mix. Kesari is ready when it starts coming together. Turn off the flame while kesari is still in slightly loose consistency as it thickens when cooled.
Garnish with pistachio and serve hot.

It is important to roast the rava slightly in ghee to make it aromatic, and also to get a good grainy texture.
Make sure to not add all the hot water at once. Keep stirring while gradually adding water. This will avoid formation of lumps.
Be careful after adding sugar as well. Mix thoroughly to avoid lumps.
While fresh mango puree works best, you can also use store bought puree
Do not cook kesari till it becomes too thick, as kesari would become dry and hard after cooling.
You may heat the kesari in microwave for a minute if it has become cold. Hot kesari tastes best as the ghee oozes from kesari making it delactable.

Keyword Dessert, Halwa, Kesari, Mango, Mango dessert, Mango Rava Kesari, Mango Sheera, Rava Kesari, Sooji ka halwa