MANGO KESARI

Summer heralds arrival of mangoes; I love to gorge on yummy delicacies prepared with both raw and succulent ripe mangoes. Kesari is a ubiquitous semolina pudding prepared across Tamilnadu. This pudding goes by different names in other Indian states as well. The authentic version of this pudding is enriched with ghee,cardamom and roasted nuts,raisins and hint of orange food colour. Of late, you can come across innovative versions of this pudding involving varied fruits : Mango,pineapple,strawberry,kiwi and banana. I haven't used food colour in this kesari as I love the natural subtle hue of  ripe mangoes.

 

 INGREDIENTS :

 

RAVA /  SEMOLINA-  1 CUP

SUGAR- 1 1/2  CUPS

MANGO PULP-  1 CUP

WATER- 2 1/2  CUPS

GHEE- 1/4   CUP

CARDAMOM POWDERED- 1 TSP

CASHEWS/ RAISINS 

PROCEDURE :

1. Scoop out the pulp from the ripe mango and keep it aside. 

2. Add 2 tsp of ghee in a pan and when it melts, roast the semolina till nice aroma emanates. Keep the roasted semolina aside. In the same pan add a tsp of ghee and roast cashew nuts and raisins.

3.Heat 2 1/2 cups of water. Pour the hot boiling water over the roasted semolina and stir in mild heat till the semolina is cooked.

4. Now transfer the sugar over the boiled semolina and cook in mild heat till the sugar dissolves completely. Don't panic,if the mixture becomes lumpy after adding sugar as it will eventually get dissolved while heating. Add half the quantity of ghee and mix well.

5. Pour the mango pulp and simmer in mild heat till the puree blends well with semolina.  Add the remaining ghee and cardamom powder and cook in sim and switch off.

6. Decorate with roasted nuts and raisins and serve.

Additional  Information :

• Adjust the quantity of sugar in accordance with the sweetness of fruit
• Always choose only coarse semolina,while preparing kesari,as the finer variant will result in gooey consistency. 
  

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