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mango kesari recipe

mango kesari recipe - smooth, silky and a really good recipe of mango kesari.

4 from 6 votes
total time:
25minutes

mango kesari recipe with step by step photos – smooth, silky and a really good recipe of mango kesari.

mango rava kesari

kesari is the south indian version of sooji halwa. there are many variations of kesari made and this mango kesari is one of them. since mangoes are in season, i thought of sharing the recipe. any sweet variety of mangoes can be used for the recipe, but just make sure that the mangoes are not fibrous.

some delicious rava kesari varieties i have already shared are:

  1. rava kesari with milk
  2. rava kesari
  3. pineapple kesari
  4. mixed fruit kesari
  5. kesari bath

you can even make mango kesari as a naivedyam or for religious occasions or pooja. instead of water, milk can also be used. addition of milk will make the kesari more rich. the recipe can be doubled or tripled.

addition of sugar depends on the sweetness of mangoes and your taste buds. so do add sugar as per your requirement. instead of sugar you can also add jaggery as its a healthier option. if you want to use sugar then you can give preference to unrefined cane sugar over the regular white sugar (bleached one). for a no sugar option, just skip the sugar. then the mango kesari will be faintly sweet in taste.

serve mango kesari as a sweet or a dessert.

if you are looking for more delicious mango recipes then you can check:

mango kesari recipe card below:

mango kesari recipe
4 from 6 votes
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mango kesari recipe

mango kesari recipe - smooth, silky and a really good recipe of mango kesari.
course sweets
cuisine south indian, tamil nadu
prep time 5 minutes
cook time 20 minutes
total time 25 minutes
servings 4
rough calories per serving 277 kcal
author dassana amit

ingredients (1 cup = 250 ml)

for mango puree:

  • 1 medium to large sized alphonso mangoes OR ¾ cup chopped mangoes
  • cup sugar, OR add as required
  • 1 pinch saffron
  • seeds from 3 green cardamoms

other ingredients for mango kesari:

  • 3 tablespoons ghee or any neutral flavored oil
  • ½ cup rava or sooji (cream of wheat)
  • 12 to 14 cashews
  • ½ tablespoon raisins
  • 1.5 cups water

how to make mango kesari recipe

making mango puree:

  1. take 1 medium to large sized alphonso mango or any variety of mango. 

  2. chop it and add the mango pieces in a blender or mixer jar. 

  3. you will need about¾ cup of chopped mangoes.

  4. then add ⅓ cup sugar, 1 pinch saffron and seeds from 3 green cardamoms.

  5. blend till smooth. keep aside.

making mango kesari:

  1. now in a sauce pan, take 1.5 cups water and begin to heat it.

  2. in another pan or kadai, take 3 tablespoons ghee and let it melt.

  3. keep the flame to low or medium-low and then add ½ cup fine rava (sooji).

  4. also add 12 to 14 cashews.

  5. roast the sooji in the ghee on a low to medium-low flame stirring often.

  6. the sooji has to be roasted well and should become aromatic. this is an important step and if the sooji is not roasted well, the halwa will become sticky or lumpy.

  7. by the time the rava is roasted, the cashews will also become light golden. 

  8. once the rava is roasted well then it will become aromatic and its color will also change. the rava grains start to look dry, separate and crisp. the ghee will also start separating.

  9. meantime the water will also start boiling.

  10. once the rava is roasted, then add the mango puree to it and mix well.

  11. add the boiling hot water in a slow stream. be careful as the mixture splutters.

  12. as soon as you add the hot water, quickly begin to stir the halwa, so that lumps are not formed. for best results use a wired whisk while stirring.

  13. you will see that the sooji absorbs water and the halwa begin to thicken.

  14. after stirring, cover the pan with a lid and on a low flame simmer the halwa for 2 to 3 minutes.

  15. all the water will be absorbed and the kesari will be done. if you want you can add some more ghee at this step.

  16. serve mango rava kesari hot or warm or at room temperature. you can also take the mango kesari in small bowls or muffin cups. 

  17. once they become warm or cool, then remove them. refrigerate the remaining mango kesari.

recipe notes

tips for making mango kesari recipe:
  • recipe can be doubled.
  • ⅓ cup sugar makes the mango kesari just sweet. for less sweetness, add ¼ cup sugar. 
  • milk can be used instead of water. 
  • dry fruits of your choice can be added.
  • more ghee can be used if required. 
  • if using mango puree, then you can use approx ½ cup of mango puree.

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how to make mango kesari recipe:

1. take 1 medium to large sized alphonso mango or any variety of mango. chop it and add the mango pieces in a blender or mixer jar. you will need about ¾ cup of chopped mangoes. do use sweet mangoes.

mangoes to make mango kesari recipe

2. then add ⅓ cup sugar, 1 pinch saffron and seeds from 3 green cardamoms.

mangoes to make mango kesari recipe

3. blend till smooth. keep aside.

mangoes to make mango kesari recipe

4. now in a sauce pan, take 1.5 cups water and begin to heat it.

making mango kesari recipe

5. in another pan or kadai, take 3 tablespoons ghee and let it melt.

making mango kesari recipe

6. keep the flame to low or medium-low and then add ½ cup fine rava (sooji or cream of wheat or semolina).

sooji to make mango kesari recipe

7. also add 12 to 14 cashews (kaju).

sooji to make mango kesari recipe

8. roast the sooji in the ghee on a low to medium-low flame stirring often.

preparing mango kesari recipe

9. the sooji (rava) has to be roasted well and should become aromatic. this is an important step and if the sooji is not roasted well, the halwa will become sticky or lumpy. by the time the rava is roasted, the cashews will also become light golden.

once the rava is roasted well then it will become aromatic and its color will also change. the rava grains start to look dry, separate and crisp. the ghee will also start separating.

preparing mango kesari recipe

10. meantime the water will also start boiling.

preparing mango kesari recipe

11. once the rava is roasted, then add the mango puree to it.

preparing mango kesari recipe

12. mix well.

preparing mango kesari recipe

13. add the boiling hot water in a slow stream. be careful as the mixture splutters.

preparing mango kesari recipe

14. as soon as you add the hot water, quickly begin to stir the halwa, so that lumps are not formed. for best results use a wired whisk while stirring.

mango kesari recipe

15. you will see that the sooji absorbs water and the halwa begin to thicken.

mango kesari recipe

16. after stirring, cover the pan with a lid and on a low flame simmer the halwa for 2 to 3 minutes.

mango kesari recipe

17. all the water will be absorbed and the kesari will be done. if you want you can add some more ghee at this step.

mango kesari recipe

18. serve mango rava kesari hot or warm or at room temperature. you can also take the mango kesari in small bowls or muffin cups. once they become warm or cool, then remove them. refrigerate the remaining mango kesari.

mango kesari recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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6 comments/reviews

  1. What can i use instead of Ghee?

    • tanusree, you can use oil. use any neutral flavored oil.

  2. dassana,the pic is fab & so is the recipe.tried it yesterday using milk.turned out perfect with just right amount of sweetness.loved it’s colour & taste.thanks

    • welcome meveera. thanks for sharing your positive feedback.

  3. Hi,
    How much of mango should be used if using mango puree from can.

    Thanks,

    • Welcome Connie. You can use 1/2 cup of mango puree.

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