Ingredients
The following ingredients have 4 Servings
- 1/2 Cup Rava / Sooji / Semolina
- 1/4 Cup Ghee
- 1/2 Cup Mango Puree
- 1 Cup Sugar
- 2 Cup Water
- 3 Cardamom
- 10 Cashews
Instruction
- First, measure and keep all the ingredients ready. Scoop the mango from the skin, transfer to a mixer and grind it, to make mango puree without adding water.
- Heat 1 tbsp of ghee in a pan, and add the rava / sooji. Roast rava for 4 to 5 minutes in low flame, until it changes in colour slightly and nice aroma wafts. Don't burn it, else the whole Kesari tastes bitter. Keep the roasted rava aside in a plate.
- In the same pan, add cashews, cardamom and fry till golden colour. Keep the fried cashews by side. Roll boil 2 cups of water in a pan and add the mango puree. Mix the puree well with the water.
- Simmer the flame, add the rava very slowly and in a sprinkled water. Mix vigorously and ensure there are no lumps.
- Cover it with a lid as it splutters too much and cook for 3 to 4 minutes in low flame. The mixture would have thickened now and ensure the rava is fully cooked, before adding sugar. Now add sugar in a sprinkled way, this method also helps to avoid lump formation.
- Sugar melts and the rava loosens now. Add the remaining ghee, fried cashew and cardamom. Mix well in medium flame, till the kesari leaves the sides of the pan. Switch off the flame, when the Kesari is in slightly flowing consistency itself, as it thickens with time.Enjoy this Mango Kesari recipe with butter murukku.
