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. 
I loved the base color nice contrast colors cannot be better Raji
Wow…lovely color combination and as usual wonderful clicks…great job raji….
sweet 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.
I loved the base color nice contrast colors cannot be better Raji
Hi 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.
Tempting to taste..
Thank you all
wow! lovely color Raji.. one of my favourite after pineapple
Superb Raji. Can I use readymade mango pulp instead of fresh mango ?
I tried this and it came out really well… Thanks a lot!
You can but have to adjust the sugar. You may need very less.
Thank you for your feedback 🙂
Thank you for your feedback 🙂
I like your serving bowls too.Are they silver?
Excellent presentation. I loved the video and the utensil too.
Its white metal, not silver 🙂
Wow so cute.
Raji 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.
Wonderful 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 .
I 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.
Dear Raji, since i find rava quite heavy, is there any other grain i can use in place of rava?
May be poha (Flattened rice/ aval)
Can sugar be substituted to pana vellam ?
Sure, but taste will get changed, you can try naatu sakkarai for less impact
I tried it using tin mango pulp. It was awesome.Thanks!
Excellent recipe! I made it last night and it was a big hit. Thanks!
Hi.. Can I grind sugar along with the mango pulp? Will the outcome be the same?
Wonderful 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 🙂
Rava will not get cooked along with sugar. So better to first cook rava and then add sugar.
Thank you 🙂
Hi tried it today and tasted very good….
Wonderful Raji…nice presentation…
Wonderful Raji…nice presentation…
I 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!