Last Updated on 2 months by Neha Deshmukh

Mango Rava Kesari Recipe – Easy Indian Semolina Dessert

Introduction

Oh, kesari! This vibrant, sweet semolina dessert just screams celebration to me. I remember making this for the first time during Ugadi, the Telugu New Year, and it was a huge hit. It’s bright, cheerful, and surprisingly easy to make. This Mango Rava Kesari is a delightful twist on the classic, bursting with the tropical sweetness of mangoes. It’s perfect for a quick dessert, a festive treat, or just when you need a little sunshine in your day. Let’s get cooking!

Why You’ll Love This Recipe

This Mango Rava Kesari is a winner for so many reasons! It comes together in under 20 minutes, making it perfect for when guests are on their way. The combination of the nutty rava, sweet mango, and aromatic cardamom is simply divine. Plus, it’s a beautiful dish – that gorgeous yellow color always brightens up the table. It’s a guaranteed crowd-pleaser, and honestly, it’s just plain comforting.

Ingredients

Here’s what you’ll need to make this Mango Rava Kesari:

• ½ cup Rava/Sooji (Semolina)
• ¼ cup Mango Pulp (from about 1 ripe mango) – roughly 60ml
• ¾ cup Sugar – about 150g
• ½ tsp Cardamom Powder
• 3 tbsp Ghee (Clarified Butter)
• A few Cashews
• 2.5 cups Water – roughly 600ml
• A pinch of Lemon Yellow Food Color (optional)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Rava/Sooji: Types and Toasting Tips

Rava, also known as sooji, comes in different grinds – fine, medium, and coarse. I prefer medium for this recipe, as it gives a nice texture. Always toast your rava before using it. This removes moisture and enhances the nutty flavor. You’ll notice a lovely aroma when it’s ready!

Mango Pulp: Choosing the Right Mangoes & Fresh vs. Store-Bought

The star of the show! Alphonso mangoes are ideal for their rich flavor and color, but any sweet, ripe mango will work beautifully. If you can’t find fresh mangoes, good quality store-bought mango pulp is a great substitute. Just make sure it doesn’t have any added sugar or preservatives.

Ghee: The Importance of Quality Ghee in Indian Desserts

Ghee is essential in Indian desserts. It adds a unique richness and flavor that butter just can’t replicate. Use good quality ghee for the best results. Homemade is always wonderful if you have the time!

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best – the aroma is incredible! But good quality store-bought cardamom powder works just fine. Just make sure it’s relatively fresh.

Cashews: Roasting for Optimal Flavor

Roasting cashews brings out their natural sweetness and adds a lovely crunch. Don’t skip this step! Keep a close eye on them, as they burn easily.

Step-By-Step Instructions

Alright, let’s make some kesari!

1. First, prepare your mango pulp. Blend a ripe mango until smooth – no water needed! You’ll need about ¼ cup (60ml).
2. Heat 1 tbsp of ghee in a pan over medium heat. Add the cashews and roast until golden brown. Remove them and set aside.
3. Add the rava to the same pan and roast for 3-4 minutes, stirring constantly, until it smells fragrant. This is important!
4. In the same pan, combine the water and mango pulp. Bring it to a boil.
5. Now, reduce the heat to low. Gradually add the roasted rava while continuously whisking to prevent lumps. This is the key to a smooth kesari!
6. Cover the pan and cook for 2-3 minutes, allowing the rava to absorb the liquid.
7. Add the sugar and mix well until it’s completely dissolved. Keep stirring as the mixture thickens.
8. Stir in the remaining 2 tbsp of ghee and cardamom powder. Mix until the ghee is absorbed – but don’t overmix!
9. Transfer the kesari to a greased plate. Let it set slightly before serving warm. Garnish with the roasted cashews.

Expert Tips

• Whisking is key: Seriously, don’t stop whisking when you add the rava! It’s the best way to avoid lumps.
• Don’t overcook: Overcooked kesari can become dry and grainy.
• Adjust the water: If the mixture seems too thick, add a tablespoon or two of hot water.

Variations

• Vegan Mango Rava Kesari: Substitute the ghee with coconut oil or vegan butter.
• Gluten-Free Considerations: Rava is generally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles wheat.
• Adjusting the Spice Level: Feel free to add a pinch of nutmeg or a tiny bit of saffron for extra flavor.
• Festival Adaptations (Ugadi, Diwali): This is a classic for Ugadi, but it’s also wonderful for Diwali or any festive occasion! My aunt always adds a few strands of saffron to hers for Diwali – it looks so beautiful.

Serving Suggestions

Mango Rava Kesari is delicious on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of yogurt. It’s also lovely served with a side of fresh fruit.

Storage Instructions

Leftover kesari can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. It might lose a little of its texture, but it will still taste delicious!

FAQs

What type of mango is best for Mango Rava Kesari?

Alphonso mangoes are the gold standard, but any sweet, ripe mango will work. Totapuri or Kesar mangoes are also excellent choices.

Can I make this recipe without ghee? What can I substitute?

While ghee adds a unique flavor, you can substitute it with coconut oil or vegan butter for a vegan version. The taste will be slightly different, but still delicious.

How do I prevent lumps from forming when adding the rava?

Continuous whisking is the key! Add the rava gradually and keep whisking vigorously.

Can I add saffron to this recipe? If so, how much and when?

Absolutely! Add a pinch (about 10-15 strands) of saffron soaked in 2 tbsp of warm milk along with the cardamom powder.

How can I adjust the sweetness level of the kesari?

Start with ¾ cup of sugar and taste as you go. You can always add more, but you can’t take it away!

Is it necessary to use food coloring? What are natural alternatives?

No, it’s not necessary! The mango pulp will give the kesari a lovely yellow hue. If you want a more vibrant color, you can use a pinch of turmeric powder as a natural alternative to food coloring.