Mango Kesari
Ingredients (5)
- sugar1 cup
- water1 cup
- mango pulp1 cup
- double roasted rava0.5 cup
- ghee0.25 cup
Method
- 1
Add the sugar, water, mango pulp and ghee to a 2-litre pressure cooker.
- 2
Close the lid and pressure cook on high for 1 whistle.
- 3
Allow the pressure to release naturally.
- 4
Open the cooker and stir the mixture well.
- 5
Add the double roasted rava gradually while stirring continuously to prevent lumps.
- 6
Mix until the rava is evenly incorporated.
- 7
Close the cooker (without switching on the heat) and allow the mixture to rest for 20 minutes.
- 8
Open the cooker and fluff the kesari gently with a spoon.
- 9
Serve warm, garnished with roasted cashew nuts if desired.
Notes & variations
Double roasted rava gives the best texture and prevents lumps. Add ¼ teaspoon cardamom powder for extra flavour. Fry 2 tablespoons of cashew nuts and raisins in a little ghee and mix them in before serving. Alphonso or Kesar mango pulp gives the richest flavour and colour. Store in the refrigerator for up to 3 days and reheat before serving.
Nutrition
estimated| Per | 1 serving | 9 servings |
|---|---|---|
| Calories | 181 kcal | 1629 kcal |
| Carbs | 30.9 g | 278.1 g |
| Protein | 1.2 g | 10.8 g |
| Fat | 6.3 g | 56.7 g |
| Fibre | 0.6 g | 5.4 g |