Mango kesari or mango sheera, which ever way it is called is delicious sweet done with semolina/ rava/ sooji. Rava kesari is always a hit in family. After trying paal kesari and fruit kesari, this is one I haven’t tried before. So thought of trying out. Without any artificial flavour and colour, it turns out really flavourful and looks pleasant too.
When I went to Chennai, I saw this ceramic pan my Mom-in-law had, I loved cooking in it. Though I was only a week there and it was the last day, my in-laws were ready to go for shopping and buy that pan for me. Since it was hectic, I asked them to buy and keep and I would take it along with me, next time I visit there. But after coming here to SG, I saw this pan in BHG and got it. I wanted to use it immediately and thought will make kesari to start with something sweet as it was weekend. Then thought why not try mango kesari / mango sheera as I had ripe mango in stock.
Mango kesari recipe
Recipe Cuisine: Indian | Recipe Category: Dessert
Prep Time: 10 mins | Cook time: 25 mins | Serves: 4
Prep Time: 10 mins | Cook time: 25 mins | Serves: 4
Ingredients
Rava/ Semolina – 1/2 cup
Mango pulp – 1/2 cup
Sugar – 1 cup
Water – 1 & 1/2 cup
Salt – A pinch
Cardamom – 1, powdered
Ghee – 1/4 cup
Cashew nuts – 5
Mango pulp – 1/2 cup
Sugar – 1 cup
Water – 1 & 1/2 cup
Salt – A pinch
Cardamom – 1, powdered
Ghee – 1/4 cup
Cashew nuts – 5
Method
- Scoop the mango pulp from a well ripen mango. Grind it to make it smooth.
- In a pan, add 2 tsp of ghee and fry broken cashew nuts until golden and keep aside. Add rava to the same pan with 1/8 cup of ghee.
- Roast for a minute or until fragrant in medium flame without changing its colour. Keep aside and boil 1 & 1/2 cup of water with salt. Add mango pulp to it.
- Mix well and add the roasted rava to it, stirring briskly in such a way to avoid forming lumps.
- Once it becomes like porridge, lower the flame and cook covered until the rava is soft.
- Add sugar and cardamom and mix well. It will loosen and also take care not to let form any lumps. Keep stirring until it thickens.
- Add rest of the ghee and mix well.
- Once it leaves the sides of the pan and forms a mass, add cashewnuts and mix well.
Notes
- Choose mango that is sweet and less in fibre. I used banganapalli.
- Ghee can be reduced as per your need.
- Make sure the rava is cooked perfectly well and soft before adding sugar. Otherwise it will become chewy.
- Mango adds slight tanginess, so add salt to balance it.
I loved it a lot in room temperature, than when it was hot. 
AparnaRajeshkumar
July 14, 2015 at 7:17 amI loved the base color nice contrast colors cannot be better Raji
Subashini
July 14, 2015 at 7:41 amWow…lovely color combination and as usual wonderful clicks…great job raji….
Gurunath Nakka
July 14, 2015 at 7:57 amsweet recipe Rajeswari. This kesari i love a lot and my mother does it sweetly..u reminded those days to me…:) The pictures are really natural and awesome.
AparnaRajeshkumar
July 14, 2015 at 8:09 amI loved the base color nice contrast colors cannot be better Raji
Sridevi Chakaravarthi
July 14, 2015 at 8:20 amHi raji, looking so yummy. Today I tried garam masala from your post. It came out well. I prepare vegetable briyani using that. Taste and aroma is so good. Thanks Raji.
Raji Aravind
July 14, 2015 at 9:22 amTempting to taste..
Raks anand
July 14, 2015 at 10:47 amThank you all
Veena Theagarajan
July 14, 2015 at 12:39 pmwow! lovely color Raji.. one of my favourite after pineapple
KS
July 14, 2015 at 1:15 pmSuperb Raji. Can I use readymade mango pulp instead of fresh mango ?
surekha madhuri
July 14, 2015 at 8:38 pmI tried this and it came out really well… Thanks a lot!
Raks anand
July 14, 2015 at 10:10 pmYou can but have to adjust the sugar. You may need very less.
Raks anand
July 14, 2015 at 10:10 pmThank you for your feedback 🙂
Raks anand
July 14, 2015 at 10:15 pmThank you for your feedback 🙂
Durga Karthik.
July 14, 2015 at 11:50 pmI like your serving bowls too.Are they silver?
Sowmya Sundararajan
July 15, 2015 at 1:57 amExcellent presentation. I loved the video and the utensil too.
Raks anand
July 15, 2015 at 5:24 amIts white metal, not silver 🙂
Durga Karthik.
July 15, 2015 at 11:41 pmWow so cute.
Sumithra Senthil Kumar
July 22, 2015 at 10:20 amRaji nice idea. I will try for sure. I have been following ur blog for over 3 years. But this is the first time I am posting a comment. I have tried many of ur dishes. There are more things to share. But it would be endless. Good luck & best wishes to u & ur family.
Sumithra Senthil Kumar
July 24, 2015 at 6:14 amWonderful raji. Today iam going to try it. And moreover iam a follower of ur blog for more than 2 to 3 years. Everytime when I log on my search will be rak's kitchen to find out what's new today in ur kit Chen. If I keep continue writing it will go endless. Good luck and best wishes raji. U r rocking .
Lakshmi
October 6, 2015 at 12:12 amI tried this over this weekend. Just followed your exact steps. It came out amazing. Felt like a twist to regular kesari can be made very easily ! Thank you for inspiring me to cook this.
Vasudha Vijay
November 5, 2015 at 11:44 amDear Raji, since i find rava quite heavy, is there any other grain i can use in place of rava?
Raks anand
November 5, 2015 at 11:51 amMay be poha (Flattened rice/ aval)
KRITHIKARAMAN
July 1, 2016 at 1:40 amCan sugar be substituted to pana vellam ?
Raks anand
July 1, 2016 at 1:46 amSure, but taste will get changed, you can try naatu sakkarai for less impact
Phebe Alexander
July 26, 2016 at 9:55 amI tried it using tin mango pulp. It was awesome.Thanks!
Lalitha Jairam
April 20, 2017 at 1:38 amExcellent recipe! I made it last night and it was a big hit. Thanks!
sangamithra parthasarathy
May 9, 2017 at 12:57 amHi.. Can I grind sugar along with the mango pulp? Will the outcome be the same?
Geetha
May 9, 2017 at 12:59 amWonderful recipe! Was looking for a new variety of sweet and made this, turned out really yummy (used only 1 cup sugar for one cup rava). The kadai was cleaned out in 5 mins 🙂
Raks anand
May 9, 2017 at 6:00 amRava will not get cooked along with sugar. So better to first cook rava and then add sugar.
Raks anand
May 9, 2017 at 11:25 amThank you 🙂
Sudha Sreedhar
May 26, 2017 at 11:53 amHi tried it today and tasted very good….
Unknown
June 29, 2017 at 3:53 pmWonderful Raji…nice presentation…
Unknown
June 29, 2017 at 3:53 pmWonderful Raji…nice presentation…
Unknown
June 28, 2018 at 1:11 amI have been trying to make hotel-style kesary baath for a long time now. But though tasty, I never get the right consistency like how popar hotels make it. Your directions were so detailed and accurate, this is the best sheera i have ever made. Thanks!