Last Updated on 2 months by Neha Deshmukh

Mango Semolina Recipe – Authentic Indian Kesari With Saffron & Ghee

Introduction

Oh, mango season! It’s truly the most wonderful time of the year, isn’t it? Growing up, the arrival of mangoes meant my grandmother would get busy in the kitchen, and the aroma of sweet treats would fill the entire house. This Mango Semolina, or Kesari as it’s lovingly called, is one of those recipes she passed down. It’s sunshine in a bowl – bright, fragrant, and utterly delicious. I’m so excited to share this authentic Indian dessert with you!

Why You’ll Love This Recipe

This isn’t just any semolina pudding. It’s a celebration of mangoes, subtly spiced with cardamom and elevated with the luxurious touch of saffron and ghee. It’s relatively quick to make, perfect for a weeknight dessert or a festive treat. Plus, it’s naturally vegetarian and can easily be adapted to be vegan or gluten-free (more on that later!). You’ll love how the vibrant flavors and colors come together in every spoonful.

Ingredients

Here’s what you’ll need to create this delightful Mango Semolina:

• 1.5 cups mango (about 2 medium), peeled and cubed (approx. 300g)
• 0.75 cup sugar (approx. 150g)
• 1 pinch saffron (approx. 0.1g)
• 4 green cardamoms
• 1 cup semolina (sooji/rava) (approx. 150g)
• 1.5 cups water (360ml)
• 4 tablespoons ghee (approx. 60ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Ghee: Don’t skimp on the ghee! It adds a richness and flavor that’s essential to traditional Indian sweets. If you’re unfamiliar, ghee is clarified butter – it has a nutty aroma and a higher smoke point.
• Semolina: We’re using regular semolina (sooji/rava) here. Make sure it’s fresh for the best texture.
• Cardamom: Freshly crushed cardamom is always best. Just lightly crush the pods to release the aroma.
• Sugar: You can adjust the sugar to your liking, depending on the sweetness of your mangoes.
• Saffron: A little goes a long way! Saffron adds a beautiful color and a delicate floral flavor.

Mango Varieties for Best Flavor

While you can use any mango, some varieties really shine in this recipe. Alphonso mangoes are the gold standard – incredibly sweet and fragrant. However, Kesar mangoes are also fantastic, as their flavor complements the saffron beautifully. If you can’t find either, Tommy Atkins or Honey mangoes will work well too, but you might need to add a touch more sugar.

The Significance of Saffron in Indian Desserts

Saffron, or kesar, isn’t just a coloring agent in Indian cuisine. It’s considered a sacred spice, often used in religious ceremonies and celebrations. It’s believed to have medicinal properties and adds a luxurious touch to any dish. In desserts like this Kesari, it elevates the flavor profile and adds a beautiful golden hue.

Understanding Semolina (Sooji/Rava) – Types & Uses

Semolina, known as sooji or rava in India, is a coarse flour made from durum wheat. There are different grades available – fine, medium, and coarse. We’re using medium-grain semolina for this recipe, as it provides the perfect texture. It’s a staple in Indian cooking, used for everything from savory upmas to sweet desserts like this one.

Ghee: The Traditional Fat for Indian Sweets

Ghee is more than just a cooking fat; it’s an integral part of Indian culinary tradition. It’s made by simmering butter until the milk solids separate, leaving behind a golden, clarified fat. Ghee imparts a unique nutty flavor and aroma to dishes, and it’s believed to be easier to digest than butter.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that gorgeous mango puree. Blend the mango cubes, sugar, saffron, and cardamom powder in a blender until smooth. Let this sit for about 15 minutes – it really helps bring out the color and flavor.
2. Now, take a heavy-bottomed pan and dry roast the semolina on medium-low heat. Keep stirring constantly! You’ll know it’s ready when it becomes fragrant and slightly crunchy (about 5-7 minutes). Transfer it to a bowl and set aside.
3. In the same pan, melt 3 tablespoons of ghee. Fry the cashews until they turn golden brown, then add the raisins and fry until they plump up. Remove them and set aside – these will be our garnish.
4. Bring 1.5 cups of water to a boil in the pan. Now, here’s the trick: gradually add the roasted semolina while stirring continuously. This is key to preventing lumps!
5. Reduce the heat to low, cover the pan, and cook until the semolina absorbs all the water. This usually takes about 5-7 minutes.
6. Stir in the remaining 1 tablespoon of ghee, then gently pour in the mango puree. Cook on low heat for another 7-10 minutes, stirring occasionally, until everything is well combined and the mixture thickens.
7. Remove from heat, cover, and let it rest for 10-15 minutes. This allows the flavors to meld together beautifully.
8. Finally, garnish with the fried cashews and raisins. Serve warm and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Achieving the Perfect Semolina Texture: Roasting the semolina is crucial. It prevents the pudding from becoming sticky.
• How to Infuse Maximum Saffron Flavor: Soak the saffron strands in a tablespoon of warm milk for about 15-20 minutes before adding them to the mango puree. This helps release their color and flavor.
• Preventing Lumps While Cooking Semolina: Constant stirring is your best friend! Add the semolina gradually and don’t stop stirring until all the water is absorbed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Mango Semolina: Substitute the ghee with coconut oil or vegan butter.
• Gluten-Free Mango Semolina: Use gluten-free semolina (made from rice flour).
• Adjusting the Spice Level: Add a pinch of nutmeg or a tiny bit of ginger powder for a warmer flavor. My friend, Priya, loves adding a dash of cinnamon!
• Festival Adaptations (Holi, Diwali): This is a popular dessert during Indian festivals. You can add chopped pistachios or almonds for extra richness.

Serving Suggestions

This Mango Semolina is delicious on its own, but you can also serve it with a side of vanilla ice cream or a dollop of yogurt. It’s perfect for a special occasion or just a cozy night in.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is the best type of mango to use for this recipe?

Alphonso or Kesar mangoes are ideal, but Tommy Atkins or Honey mangoes work well too.

Can I use a different type of oil instead of ghee?

While you can use vegetable oil or coconut oil, ghee adds a unique flavor that’s hard to replicate.

How can I tell when the semolina is perfectly roasted?

It should be fragrant and slightly crunchy. Be careful not to burn it!

Can this be made ahead of time?

Yes, you can make it a day ahead and reheat it gently.

What if my semolina pudding is too dry or too wet?

If it’s too dry, add a tablespoon or two of hot water. If it’s too wet, cook it for a few more minutes, stirring constantly.