Mango Rava Kesari/Mambaza Kesari

Mango kesari is a popular dessert and offered by many caterers for any occasions. The sweetness of mango combined with the delicacy of Kesari makes this mouth watering dessert. Since mangoes are available abundant in this season, I thought why not make a mango kesari and share it with you all. Meanwhile do not forget to check out other interesting and tempting Diwali Sweets & Snacks here.

Here’s how to make mango kesari with step by step photos…

Ingredients

Rava/Sooji	1 cup
Milk	1 ¼ cup
Mango puree	1 cup
Sugar	½ cup
Cardamom powder/Elachi Powder	¼ tsp
Cashew nuts	6 - 8
Raisins	8 – 10
Ghee	3 tbsp

Preparation Time: 5 minutes                                 Recipe Category: Dessert

Cooking Time: 20-25 minutes                               Recipe Cuisine: South Indian

Author: Priya Anandakumar 

Other Kesari Recipes that might be interest...

Mango Kesari/Maambapazham Kesari

Pineapple Kesari/Pineapple Rava Kesari

Aval Kesari/Poha Kesari

Semiya Kesari/Vermicelli Kesari

Rava Kesari/Sooji Kesari

Method

For the mango puree, cut the flesh part of the 1 big or 2 small mangoes  and blend it in the mixer. Adjust the measurement of milk according to the amount of mango puree.

In a kadai heat 1 tbsp of ghee, fry cashews and raisins. Transfer it to a plate and keep it aside.

In the same kadai roast the rava in low flame until nice aroma comes. Transfer it to another plate and keep it aside.

In the same kadai boil the milk for 5 min, add the mango puree and let it be in low flame for another 2 min. Now add the sugar, adjust the sugar according to the sweetness of the mango..

When the sugar has dissolved add the roasted rava slowly by stirring continuously. Be careful not to form lumps, keep the stove in low flame and keep stirring until all the milk is absorbed. Add rest of the ghee when stirring the rava.  

Add the roasted cashews, raisins and cardamom powder/Elachi Powder and mix well. Keep stirring until rava leaves the sides of the kadai.

Yummy and delicious mango kesari is ready to be enjoyed.

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Until then I am signing off...