Mango Kesari | Mango flavoured Semolina Pudding

The few cups of Alphonso puree in the refrigerator was a constant reminder for Amma to make something from it! We were too full from the recent Mango week where each day some dish had to be Mango based apart from relishing the same as a wholesome fruit! There were no takers for the puree in its as is form and Amma wanted to use it while it was still fresh.

Friday Amma got a chance and an idea - Mango Kesari for the evening puja. I guess this did work its charm as Appa, after the naivedhyam could not wait to relish the same. The pics were taken with an impatient audience waiting to devour the Object of Interest! Actually breathing down my neck asking "Did you take the shots? May I have some Kesari now while its still hot?"

I guess it was well worth the wait as this lovely golden yellow coloured, mango flavoured semolina pudding was simply divine!

INGREDIENTS

1/2 cup Rava | Semolina
1/4 cup Mango Pulp

1/2 cup Sugar (if you want it really sweet, you can add 3/4 cup too)
1 1/2 tblsp Ghee | Clarified Butter

1 cup Water
1 tsp Elaichi | Cardamom Powder

5 Black Raisin
5 Golden Raisin
10 Pistachios, finely chopped
4 Almonds, finely chopped

METHOD

• Take a frying pan and add 1/2 tblsp of ghee. When ghee is warm or melted, add rava and roast till it releases a nice aroma. This normally would take about 3 to 5 minutes.
• Transfer the roasted rava to a bowl.
• In the same frying pan, add water and sugar.
• When the sugar melts and the syrup comes to just a boil, reduce the flame to low and add the roasted rava slowly, stirring continuously so that no lumps form.
• Add mango pulp and incorporate the remaining ghee and mix well.
• Add half of the raisins and nuts and mix well.
• Keep stirring, till the kesari starts leaving the sides and becoming thick in consistency.
• Once the kesari consistency is arrived, switch off the gas.
• Add Elaichi Powder and mix well.
• Transfer into a serving bowl.
• Garnish with remaining raisins and nuts and serve it hot.

Mango Kesari is a common Breakfast Item in SouthIndian weddings. This can be made as prasad for any puja. During Navratri, Mango Kesari can be made and shared with near and dear ones using canned Mango Pulp.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.