Mango Kesari

It's first day of Navarathiri marking the ten days of celebration and performing special pooja for the divine Mother. Special Pooh's comes with special neiveidhyam or offerings as well.  I wanted to make kesari, an easy sweet dish made of semolina loaded with ghee and cashews. Out of sudden, my eyes caught beautifully riped mangoes in my fruit baskets and the idea of adding the mango to my kesari striked. The combination sounds delicious and without wasting my time I found myself grinding the mango pulp and roasting the rava. 

No kesari colur needed as the beautiful yellow colur derived from the mango puree. The sweetness was perfect for my tastebud. The mixture gets thickened eventually while cooling and the generous amount of ghee,  yields a satin smooth and melt in mouth kesari.

Ingredients 

For Mango Puree

3/4 cup chopped mango pulp

1/3 cup granulated white sugar 

2 pods cardamom

For The Kesari 

1/2 cup rava/semolina

2 cups water

4 tbsp ghee

2 tbsp cashew nuts, roughly chopped 

Methods

In a blender, add mango pulp,cardamom pods and sugar. Grind to a smooth puree. Keep aside

Heat a non stick pan over a medium flame. Melt 2 tbsp of ghee and fry the cashew nuts till golden. Keep aside.

In the same pan, add rava and fry on medium-low flame till fragrant for 2-3 minutes and slightly change colour. Keep aside. 

In the same pan, add the water and bring to a rolling boil. Reduce heat to medium-low and gently sprinkle the roasted rava and stir continuously to avoid any lumps.  

Add the mango puree and stir well. Add the remaining 2 tablespoon of ghee and stir. 

Add the fried cashews, stir and simmer the mixture for 2-3 minutes and off the heat. 

Transfer to a serving bowl and serve warm or cold.