Mango kesari or mango sheera, which ever way it is called is delicious sweet done with semolina/ rava/ sooji and ripe mango.
Let's see how to make this with easy step by step photos and quick video
When mangoes are in season, you can quickly make use of this easy sweet to satisfy your sweet cravings and not letting overripen mangoes go waste.
Rava kesari is always a hit in family. After trying paal kesari and fruit kesari, this is one I haven’t tried before.
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Thought of trying out this delicious sweet treat without any artificial flavor and color, it turns out really flavorful and looks pleasant too.
Had some over ripen banganapalli so perfect time to start something sweet with my first ceramic pan.
Just like my kesari but with mango's goodness. So make sure to cook the sooji before adding sugar like I always say.
This will ensure fluffy and soft results rather than sticky and chewy. Do try it and let me know your feedback through star rating or in the comments.
Stepwise photos
- Scoop the mango pulp from a well ripen mango. Grind it to make it smooth.
- In a pan, add 2 teaspoon of ghee and fry broken cashew nuts until golden and keep aside. Add rava to the same pan with ⅛ cup of ghee.
- Roast for a minute or until fragrant in medium flame without changing its colour. Keep aside and boil 1 & ½ 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 cashew nuts and mix well.
I loved it a lot in room temperature, than when it was hot.
Recipe card
Mango sheera recipe
Ingredients
- ½ cup Rava/ Semolina
- ½ cup Mango pulp
- 1 cup Sugar
- 1.5 cup Water
- Salt small pinch
- 1 Cardamom powdered
- ¼ cup Ghee
- 5 Cashew nuts
Instructions
- Scoop the mango pulp from a well ripen mango. Grind it to make it smooth.
- In a pan, add 2 teaspoon of ghee and fry broken cashew nuts until golden and keep aside. Add rava to the same pan with ⅛ cup of ghee.
- Roast for a minute or until fragrant in medium flame without changing its colour. Keep aside and boil 1 & ½ 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.
Video
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.
AparnaRajeshkumar
I loved the base color nice contrast colors cannot be better Raji
Subashini
Wow...lovely color combination and as usual wonderful clicks...great job raji....
Gurunath Nakka
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.
AparnaRajeshkumar
I loved the base color nice contrast colors cannot be better Raji
Sridevi Chakaravarthi
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.
Raji Aravind
Tempting to taste..
Raks anand
Thank you all
Veena Theagarajan
wow! lovely color Raji.. one of my favourite after pineapple
KS
Superb Raji. Can I use readymade mango pulp instead of fresh mango ?
surekha madhuri
I tried this and it came out really well... Thanks a lot!
Raks anand
You can but have to adjust the sugar. You may need very less.
Raks anand
Thank you for your feedback 🙂
Raks anand
Thank you for your feedback 🙂
Durga Karthik.
I like your serving bowls too.Are they silver?
Sowmya Sundararajan
Excellent presentation. I loved the video and the utensil too.
Raks anand
Its white metal, not silver 🙂
Durga Karthik.
Wow so cute.
Sumithra Senthil Kumar
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.
Sumithra Senthil Kumar
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 .
Lakshmi
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.
Vasudha Vijay
Dear Raji, since i find rava quite heavy, is there any other grain i can use in place of rava?
Raks anand
May be poha (Flattened rice/ aval)
KRITHIKARAMAN
Can sugar be substituted to pana vellam ?
Raks anand
Sure, but taste will get changed, you can try naatu sakkarai for less impact
Phebe Alexander
I tried it using tin mango pulp. It was awesome.Thanks!
Lalitha Jairam
Excellent recipe! I made it last night and it was a big hit. Thanks!
sangamithra parthasarathy
Hi.. Can I grind sugar along with the mango pulp? Will the outcome be the same?
Geetha
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 🙂
Raks anand
Rava will not get cooked along with sugar. So better to first cook rava and then add sugar.
Raks anand
Thank you 🙂
Sudha Sreedhar
Hi tried it today and tasted very good....
Unknown
Wonderful Raji...nice presentation...
Unknown
Wonderful Raji...nice presentation...
Unknown
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!
Sonia J Joseph
Made this to satisfy a late night sweet craving. So easy to make and yummy.
Thanks Raks for the recipe
Raks Anand
Thank you 🙂