Desserts
Mango Rava Kesari
A family recipe since July 2020
A fragrant, saffron-free kesari made with roasted rava and sweet mango pulp — silky, lightly grainy, and studded with toasted cashews and plump raisins. It’s a bright, summery twist on a classic Indian dessert.
25 min total4 servings
Ingredients
- Ghee - 4 tbsp
- Rava (semolina) - 1 cup
- Water - 3 cup
- Mango pulp - 1 cup
- Sugar - 1 cup
- Cardamom powder - 1/2 tsp
- Raisins - 10 whole
- Cashews - 8 whole
Instructions
- 1Heat 2 tbsp ghee in a frying pan over medium heat, add the cashews and raisins, and fry until the cashews are golden and the raisins are puffed; transfer the fried nuts and raisins to a plate and keep aside.
- 2Using the same pan, add 1 cup rava and roast it over medium heat, stirring constantly until it becomes fragrant and lightly golden; remove from the heat and set aside.
- 3Bring 3 cups of water to a rolling boil in a medium pot.
- 4Slowly add the roasted rava to the boiling water while stirring continuously to prevent lumps, and cook until the rava is soft and cooked.
- 5Add 1 cup sugar to the cooked rava and stir until the sugar melts and the mixture looks glossy.
- 6Pour in 1 cup mango pulp and mix thoroughly, then stir in 3 tbsp ghee to enrich the kesari and give it a smooth finish.
- 7When the mixture starts to leave the sides of the pan, return the fried raisins and cashews to the pot and fold them in.
- 8Sprinkle 1/2 tsp cardamom powder over the kesari and mix well to distribute the fragrance.
- 9Remove the pot from the stove and let the kesari cool slightly, then allow it to cool completely before cutting into your preferred shapes.