This sweet is a sure winner when you are in for an Indian meal.
Mangoes are packed with vitamin A and beta-carotene. They are a lot like carrots, filled with antioxidants that are extremely good for you. All those who feel eating mangoes makes them put on weight, CAN TAKE A WALK PLEASE ( I mean after eating them ofcourse, lolzzzz…)
When the mango season is almost reaching an end in mid-June, I try and make a lot of cooked desserts out of the last lot of the ripened Alphonsos lying at my place. Somehow, I feel the taste of mangoes after it has rained is not that great. So, then I give it a cooked treatment rather than eating them as a fruit. I cook them and make some yummy desserts for instance Aamrakhand (Mango Shrikhand), Mango Phirni, (rice pudding) Mango Rasmalai, Mango Cakes and the list is really long.
I personally love mangoes with everything I eat. It could be mango with puris (Indian deep-fried puffed breads) mango with oats, mango with pancakes, mango with icecream, MANGO WITH MANGO
And today’s recipe MANGO KESARI or MANGO SHEERA is a must every year. Imagine cooking with desi-ghee, dryfruits, mango puree and milk. Why wouldn’t it taste good ? !
So, let’s take a look at the simple and yet amazingly flavourful recipe.
Mango Kesari
Ingredients :
- 1 cup Sooji (Semolina/ Rava)
- 1/4 cup ghee
- 1 cup milk
- 1/2 cup sugar (or as per taste)
- 1 Alphonso mango (Ripe) , peeled and pureed
- 1/2 teaspoon cardamom Powder (elaichi)
- A few saffron stands
For Garnish : - 1 tbsp desi ghee
- 1 tbsp chopped pistachios / cashew nuts / almonds
- ½ tsp golden raisins
Method :
- To begin with wash, peel and cut a ripe and fresh Alphonso mango. Discard the seed and puree the fruit in a mixer till smooth.
- In a pan / kadai melt 2 tsp ghee and toss in the chopped dry fruits and nuts into it. Remove when golden (take care to not burn these). Remove and keep aside.
- In the same pan heat 1/4 cup of ghee and roast the semolina (rava) gently, until it gets lightly toasted and aromatic. (do this on low heat, will take around 5 to 7 minutes)
- Now add the milk and sugar to the semolina keeping the heat on low and stir in gently to prevent forming of lumps.
- Cover the pan with a lid and gently let it cook.
- Once the milk evaporates, stir gently and break if any lumps are formed with the back of a spoon or with a wooden ladle.
- Next, add the mango pulp to the sooji sheera (halwa) and mix gently. Cook the sheera (halwa) for about 5 to 7 minutes, stirring occasionally until the halwa comes away from the sides of the pan.
- Turn off the heat and garnish with cardamom powder and the dryfruits and gently give it a last stir.
- Serve hot and don’t forget to drizzle some desi ghee onto the Mango Kesari (Sheera).
