mango kesari halwa /sooji (rava) sheera recipe
mango kesari halwa /sooji (rava)sheera recipe
The season for mangoes are reaching their end. Mangoes by themselves is a treasure to relish as such even being a very versatile fruit. I have a special liking to this exceptional fruit than any other fruit. So many recipes are out their to do with mangoes both when they are ripe and raw.You will have never missed having rava kesari a simple easy sweet that are made in each and every home in India.The mango kesari halwa or mango kesari is a twisted variation of plain kesari. 
The exotic mild sweetness from the mangoes makes this kesari even more tasty and desirable. This is the first time I am trying this rava kesari with mangoes and it really turned to be super delicious.If you want your mango kesari halwa to be richer you can add milk. Adding saffron is totally optional without it also it will taste super good.Any variety of mangoes that is sweet and pulpy can be used and one thing it should not be too fibrous.
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mango kesari halwa /sooji (rava)sheera recipe
INGREDIENTS:
Rava/sooji – 1 cup
Mango puree or pulp – 1/2 cup
Sugar – 3/4 cup(you can add even more according to your taste)
Cardamom powder/elachi – 1/2 tsp
Saffron/kunguma poo – few strands
Water – 3 cups
Cashewnuts and badam – few crushed
Ghee – 1/4 cup
METHOD:
1.Add little ghee to thick pan and heat it to add these crushed nuts first to become golden.
2.Next in the same pan add rava and toss it well till it heats up to give a good aroma,but not golden.
3.Take out this in a plate and keep aside.
4.In a separate kadai add 3 cups of water and let it boil,add saffron strands along with it.
5.When it starts boiling simmer the stove and add the rava with nuts.
6.Mix up nicely without lumps stirring continuously.
7.Wait till all the water to be absorbed and rava to cook.
8.Add sugar and stir continuously and now you can increase the flame.
9.When the sugar melts and all the contents liquidizes add mango pulp and stir for 2-3 minutes.
10.Lastly add cardamom powder and remaining ghee,switch off.
11.The consistency should be silky smooth that is little bit loose.
12.After it cools it will become little bit solid(thickens).
mango kesari halwa /sooji sheera recipe
Ingredients
- Rava/sooji - 1 cup
- Mango puree or pulp - 1/2 cup
- Sugar - 3/4 cup you can add even more according to your taste
- Cardamom powder/elachi - 1/2 tsp
- Saffron/kunguma poo - few strands
- Water - 3 cups
- Cashewnuts and badam - few crushed
- Ghee - 1/4 cup
Instructions
- Add little ghee to thick pan and heat it to add these crushed nuts first to become golden.
- Next in the same pan add rava and toss it well till it heats up to give a good aroma,but not golden.
- Take out this in a plate and keep aside.
- In a separate kadai add 3 cups of water and let it boil,add saffron strands along with it.
- When it starts boiling simmer the stove and add the rava with nuts.
- Mix up nicely without lumps stirring continuously.
- Wait till all the water to be absorbed and rava to cook.
- Add sugar and stir continuously and now you can increase the flame.
- When the sugar melts and all the contents liquidises add mango pulp and stir for 2-3 minutes.
- Lastly add cardamom powder and remaining ghee,switch off.
- The consistency should be silky smooth that is little bit loose.
- After it cools it will become little bit solid(thickens).
Notes
I have added sugar according to my taste,you can add less or more accordingly.
Adding kesar/saffron is optional.
You can substitute water with milk as half and half if you want it to be more rich.
