Mango Kesari or Mango Sheera, is one the easiest mango sweet that you can make.Now its mango season and you get all varieties of mangoes available in the market, I am making great use of it by trying our new mango recipes.I love all types of kesari varieties and now this mango kesai has topped my favs list.

I think this mango kesari will be one among my few milestone pics…yes it took around 2 hrs for me to finish the photoshoot, kept on changing the bowls, backgrounds…I even broke a bowl in that hassle 🙁 But finally liked this setup and clicked it to hearts content 🙂 Have I justified enough for the many pics posted here than the usual 4 🙂

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Method:

1. Heat half of ghee in a pan add rava and roast for just 2mins in low flame,Set aside.
   
2. Take mango,sugar,saffron and cardamom in a mixer and blend it to a smooth paste.Measure and set aside.It came to almost 3/4 cup.
   
3. Heat water in a pan when it starts to boil add roasted rava.Cook in low flame.
   
4. Cook until it becomes soft and slightly dry.
   
5. At this stage add mango sugar mixture.Again it will become goey.Keep stirring to avoid lumps.
   
6. Add remaining ghee reserving just a tsp for frying cashews, cook covered in low flame for 3mins.
   
7. Fry cashews in ghee till golden brown and add it to the kesari.When it forms a mass and comes together then switch off.
   

Serve hot / warm with cashews garnished…heaven!

My Notes:

• I used Neelam variety of mango.
• Use less fibre fleshy mango variety.
• Adding saffron is optional but I love mango kesar combo very much, its a match made.
• Also adding kesar gives a deep yellow color to the kesari even without adding any food color.
• You can add any nuts of your choice, you can even add chopped almonds.
• I used 1(rava):2 and 1/4(water) cup ratio.
• It will become thick, you can heat it up while serving for the ghee to melt and grease the kesari.

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Enjoy the kesari hot / warm with a dollop of ghee….yumm!!