It’s been a year since we started this blog, and we’ve reached 100 recipes. Now, I wanted the 100th recipe to be something special and celebratory. What better way to do that, than with the very best of fruits and summer. Hence, the Mango Kesari/Sheera. Kesari is a South Indian dessert made using Rava/Semolina. In Northern Parts of India it’s called Sheera. The preparation is more or less the same. Kesari can be made plain or with fruits like pineapple, banana and mango. This Mango Kesari/Sheera is easy to prepare and is almost impossible to not get it right. I have adapted this recipe from Mango Kesari by Pots And Plates Kitchen.
Personally, I love Mangoes. They are great to eat as fruits, or cook a variety of dishes with. I always look forward to the summer for this one reason, abundance of mangoes. Summers and Mangoes are very nostalgic to me, they remind me of times when we had a lot of mango trees in our backyard. We spent countless afternoons picking mangoes and tasting each and every one of them. Now of course, we try to get garden grown mangoes, but slowly even those gardens are vanishing. Anyway, let’s enjoy these amazing fruits as long as they last.
As I already mentioned, a lot of dishes can be made with Mangoes, not just desserts. And in the coming days, I will try to post some of them. Kesari too is quite versatile, and I have already posted the recipe for plain rava kesari.
- 1 Cup Semolina sooji in Hindi, Rava in Tamil. 1 cup is equal to 250 ml
- 1 Cup Sugar 1 cup is equal to 250 ml
- 1 Cup Mango Pulp 1 cup is equal to 250 ml
- 50 ml Ghee
- 50 ml Refined Oil
- 15 NOs Cashewnuts
- 15 NOs Raisins
- Salt little bit
- 1/4 Tsp Cardamom powder
- Little bit of colour powder of your choice Optional
- 2 1/2 Cup Water
- Small pieces of Mango Optional
- Take all the ingredients as given above.
- From the 50 ml ghee take 1 tbsp of ghee and heat it in a kadai.
- Add cashew nuts and fry till they turn light brown.
- Add raisins and fry for a minute. Remove the cashew nuts and raisins from the kadai and keep them aside.
- In the same kadai, pour one cup semolina and fry till a nice aroma develops. Remove it and keep it aside.
- Add 2 1/2 cups of water in the same kadai.
- Add oil.
- Add 1 tbsp of ghee and mix well.
- Add a pinch of salt and mix well.
- Once water starts boiling, add the roasted semolina on low flame. Mix well so that no lumps are formed. Cook well till the water is completely absorbed by the semolina. Keep the kadai covered with a lid for a minute.
- Add sugar, mix well and cook for two minutes.
- Now add the mango pulp and mix well.
- Let it cook on low flame for two minutes. Now add the food color of your choice(you can skip the colour as well) and mix well.
- Now add cardamom powder and mix well.
- As the aroma of mango fills the air, switch off the stove. Add the garnishes (roasted cashew, raisins and optional cut mango pieces), and serve it hot.