It’s that time of the year when you can witness the golden yellow mangoes at every nook and corner of the fruits section in super markets. Yesterday when I visited a Mall, there were 10+ options of this fruit each labelled with name like Alphonso, Badam, Totapuri with their respective price. Some brands were already turned yellow, some were still looking green from outside and some others were already wrinkled and soft. Closely looking each variety, it’s flavor, color and reasonable-ness I had to spend some time choosing the apt one for my recipe and for my taste. It’s easy to get puzzled up when tons of choices are in front.
The puzzle didn’t stop just there, it continued in choosing a deliciously delicious mango recipe to start this year. Digging deep in my collection, I concluded with mango kesari recipe which is too very simple, fast and yet wonderful to devour. Mango kesari probably known better as mango sheera is a easiest dessert in which semolina (rava) is cooked in mango pulp plus water and then combined with sugar and lots of ghee. Sounds very easy but unless you know the trick, you can easily get messed up in either gooey, sticky Kesari or dry, lumpy one. Let me list down the tricks and tips I have learnt over the years in cooking this awesome dessert.
- Mango kesari or any other kesari for that matter requires good amount of ghee.
- Roasting the rava to the perfection in low flame is a key, I never leave the pan un-atteneded at this stage.
- Unless the rava gets cooked completely in mango+water mixture, you shouldn’t add sugar. If you do, sticky kesari is the output.