Mango Kesari is a bright, floral twist on classic Indian semolina pudding. Ripe mango purée gives it a silky, fruity richness. The ghee, cardamom, and toasted cashews add warm aroma and crunchy contrast. It’s quick to make and perfect for festivals, snacks, or a cozy dessert.
Blend ripe mango into a smooth purée. Simmer the purée with boiling water. Stir in aromatic roasted semolina and cook until done. Add sugar to sweeten. Gradually fold in ghee until the halwa becomes glossy and starts to leave the sides of the kadai. Finish with a sprinkle of cardamom and crunchy fried cashews. Serve warm, or press into a greased bowl, chill, and slice.
Mango Kesari Recipe
Mango Kesari
Mango Kesari is a rich, fruity semolina sweet made by cooking roasted rawa in mango purée and sugar until thick, then finishing with ghee, cardamom, and golden cashews.
6
servings5
minutes15
minutesIngredients
Fully ripen mango – 1
Rawa – 1 cup
Sugar – 1 and 1/2 cup
Ghee – 3 tablespoons
Cashews- few
Cardamom powder – 1/4 teaspoon
Directions
- Peel the skin from the mango and cut it into medium size pieces. Put it in a mixie jar and grind it into a fine purée. The purée should be one to one and half cup.
- In a thick bottom kadai melt a teaspoon of ghee and fry the cashews until light brown. Remove and keep aside.
- Same kadai add one more teaspoon of ghee and fry the rawa till you get nice aroma. Remove and keep it aside.
- Using the same kadai add 3 cups of water and bring to boil. When it starts boiling, reduce the flame and add the mango purée. Stir well.
- Add fried rawa and stir continuously till the rawa is cooked and blends well the purée.
- Add sugar and once again starts stirring until the sugar melts and it becomes thick.
- Add ghee little by little till the Kesari leaves the sides of the kadai and not sticking to the kadai.
- Finally add cardamom powder and fried cashews and mix everything well and transfer to a greased bowl.
Notes
- For this recipe, I used Banganapalli mango which is fibre free and has creamy pulp.
- You can use any type of mango which is fibre free and not sour type.