Kesari/Sooji Halwa/Sheera is a popular sweet variety throughout our country. Many variations are done by adding various fruit pulps to make it as fruit Kesari. I have already shared 2 Kesari recipes. In this recipe, I have used mango puree to make it as mango Kesari. Try this easy, tasty recipe before the mango season ends!
- 1 Cup Little Millet Rava
- 1 Cup Country Sugar
- 1 Cup Mango Puree
- 2.75 Cups Water
- 2 + 1 Tbsp Coconut Oil/Ghee
- 2 Tbsp Fried Cashew nut pieces
- 1/2 Tsp Cardamom Powder
- 1/8 Tsp Turmeric Powder/Yellow Food Colour
- A Pinch of Salt
- Heat a pan add 2 tbsp oil/ghee and dry roast millet rava for 2 minutes on medium heat.
- Add 2 Cups of water and mix well. Keep covered and cook till all the water is absorbed. Mix in between a couple of times. It may take 5 to 7 minutes.
- Add 1/2 Cup more water and cook further till the millet becomes soft. Milk can also be used at this stage. It will take another 2 minutes. Finally add another 1/4 cup water and cook for a minute.
- Now add mango puree and mix well. Add sugar, salt and cook on medium heat till it reaches the halwa consistency. Finally add 1 tbsp oil/ghee, fried nuts and cardamom powder.
- Turn off heat and let it remain the retained heat for a few minutes. Yummy mango Kesari is ready!
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- Other millet rava can also be used for this recipe.
- Can add more oil/ghee according to individual preference.
- 50% of water can be replaced with milk.