Mango Kesari recipe | Mango sheera | Mango Suji halwa

     Mango Kesari - a delicious mango sweet with rich aroma and flavor of mangoes, perfect for every special occasion. It's a quick recipe, hardy takes 15 to 20 minutes of your time and can be prepared instantly when you have guests around. Kesari or sheera is a classic Indian dessert made with suji or semolina. I'm giving it a little twist by mixing in some fresh mango pulp. No one can resist the fragrance and sweetness of mangoes. Since its a seasonal fruit, enjoy it as many ways as you can by preparing such delectable recipes.

     When working with mangoes you don't need any artificial food color or flavor. Mango has it all naturally. Mango flavor should be nicely incorporated in the sweet, so the pureed pulp of fully ripen, good quality sweet mangoes should be used.

Mango kesari recipe | Mango sheera | Mango Suji halwa

Recipe cuisine: Indian
Recipe category: Sweets
Author: Abarna Gopinath
Preparation Time: 5 minutes
Cooking time: 20 minutes
Servings: 4
Calories per serving: 323 kcal

Mango kesari - A simple yet delicious mango flavored kesari sweet made using fresh mango pulp, suji, milk, sugar and ghee.

Ingredients

• 1 medium-sized Mango
• 4 tbsp Ghee
• 1 - 2 tbsp Cashew nuts
• 1 - 2 tbsp Raisins
• 1/2 cup Rava (sooji)
• 3/4 cup Water
• 3/4 cup Milk
• 1/4 - 1/2 cup Sugar
• 1/4 tsp Cardamom powder

Instructions

Take chopped mango in a blender jar and blend to a smooth puree.

Roast the cashew nuts and raisins in the ghee till golden.

In the same ghee, roast suji on low flame for 3 - 4 minutes.

Heat the water and milk in a pan and add the roasted suji.

Cook on the medium flame till the liquid is absorbed and mix in the mango pulp.

Add in the sugar and cook for 3 - 4 minutes.

Add the remaining ghee, roasted nuts, and cardamom powder.

Mix well and serve!

Recipe video here!

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Mango kesari recipe - Step by step pictures

Peel and chop the mango. Take it in a blender jar.

Blend the mango into a smooth paste without adding water and heat some ghee in a pan.

Roast the cashew nuts and raisins till golden and take them out in a plate.

In the same ghee, roast suji on low flame for 3 - 4 minutes.

Heat the water and milk in a pan and add the roasted suji.

Cook on the medium flame till the liquid is absorbed and add the mango pulp.

Mix it thoroughly and add in the sugar. Cook for 3 - 4 minutes until everything comes together.

Add the remaining ghee, roasted nuts, and cardamom powder.

Mix well and serve!