Mango Rava Kesari or Mango Sheera recipe, a quick to make sweet dish when you start craving for a sweet to enjoy or when unexpected guests land on your door step and you want to make something sweet for them. A better way to enjoy the king of fruits, Mango in its many other forms. I just loved the mango flavored kesari very much. So when DH bought some organic, juicy mangoes right from the farm itself last week, I found that some were a bit bruised due to transit because they were overripe and when I cut them it was so pulpy and the juice started coming out and I could have had it as such as the taste was simply awesome.
But instead of eating as such, I pulp-ed those mangoes and stored it in the fridge for later use. I wanted to put the pulp to good use than make regular milkshakes. So when the kids asked for something sweet to eat, I decided to make this mango kesari and it turned out yummy.
As a beginner in cooking, several years back, the one dish that I struggled to get it right was Kesari. Though after all these years I have managed to perfect the art of making kesari on stove top by cooking it in an open pan, I prefer making it in a pressure cooker as it does not need constant supervision and you don’t want any surprises thrown at you when the guests are at home especially. I followed the same method of making Rava kesari in Pressure cooker
as it comes out perfect with amazing texture every time.
Mango Rava Kesari Recipe
Prep time: 5 mins | Cook time: 20 mins | Serves: 4
Recipe Cuisine: South Indian | Recipe Category: Desserts / Sweets
- Mango pulp – 1 cup
- Rava (Sooji/Semolina) – 1 cup
- Sugar – 1 cup
- Water – 2 cups
- Ghee (clarified butter) – 1/4 cup
- Cashew nuts, broken – 1 tbsp
- Cardamom, crushed - 1
- Heat the ghee in a pressure cooker. Add broken cashew nuts and roast for few minutes till it starts to change color over low flame.
- Add rava (sooji) and keep roasting it over low flame. Meanwhile bring 2 cups water to a boil in a saucepan in another stove. Keep it simmering.
- Roast the sooji till you get the aroma and it changes color slightly.
- Slowly add the boiling water from the sides into the pressure cooker. Add sugar, mango pulp, crushed cardamom and mix well with a balloon whisk.
- Close the pressure cooker with the lid, place the weight and cook for 1 whistle over high flame.
- After the pressure is released, open the lid and mix well. You can add 2-3 tsp ghee before mixing if you want.
- Serve hot or warm.
- You can increase the sugar level by another 1/4 to 1/2 cup if you want it more sweet. It also depends on the sweetness of the mangoes.
- I used 1 large alphonso mango to get 1 cup pulp. You can use any variety of mango that does not have any fibre.
- Instead of cardamom, you can also use vanilla or mango extract. But make sure you add the extract after opening the cooker.
- I did not add any artificial food coloring, but if you want, you can add 2 pinch of yellow food color. Add this in step-4.
- If you are using double roasted rava or sooji, you can skip roasting it in ghee till it changes color.
Labels: Desserts, Fruit: Mango, Indian Sweets