MANGO KESARI HALWA / MANGO RAWA KESARI / SOOJI MANGO KESARI HALWA

Mango Kesari Halwa / Mango Rawa Kesari / Sooji Mango Halwa- tasty dessert made with sooji / rawa and mango puree. Mangoes are perfect for making desserts as it has a sweet taste and natural yellow colour. And as we all know mango season is here in India, got fresh mangoes from market and immediately a thought came to my mind. I love all the recipes with mango no matter whether it is with raw mango or ripe one. Same as regular halwa or kesari, procedure is exactly the same except that the seasonal fruit puree is added in it which enhances it’s flavour. As we are using mango puree the quantity of sugar is reduced. Tried it and it was complete satisfaction to relish the entire bowl. Instead of plain rawa kesari, try mango kesari and you will surely love the fruit taste.  Enjoy this yummy and flavourful and special mango dish this summer. A best treat for your family and friends.

📌📌Watch the full video recipe here 📌📌

INGREDIENTS :

½  Cup Rawa / Samolina / Sooji

1 Cup Mango Pulp [see notes]

4-6 tablespoon Ghee / Clarified Butter

2 tablespoon Chopped Nuts [almonds/ cashews/ resins/ pistachios]

½  Cup Sugar [adjust accordingly]

1 ½ Cup Water

METHOD:

STEP 1 – Heat a pan with 2 tablespoon ghee and fry nuts in it until golden in colour. Remove and set aside.

STEP 2 – In same heavy bottomed pan heat ghee,

roast ½ cup rawa until fragrant on low-medium flame. Keep stirring often to avoid burning rawa. 

Once done remove onto a plate and keep it aside.

STEP 3 – In the same pan, add 1 ½ cup water and 1 cup mango pulp and mix it well.

STEP 4 - Bring it to boil. Once the water comes to boil, reduce the flame and sprinkle the roasted rawa over it.

Keep stirring continuously to avoid any lumps.

STEP 5 – Once the rawa is mixed increase the flame and cook for few more minutes till all the water is absorbed. It will take hardly 4-5 minutes to cook.

STEP 6 – Once the rawa is cooked, add sugar in it and mix well. Sugar will release moisture and consistency will be a loose now.

STEP 7 – Add some more ghee in it and mix well.

Ghee will be absorbed. Cook for another 1-2 minute and mango kesari halwa is ready to serve.

STEP 8 – Add chopped and fried nuts, cardamom powder and give a final mix.

STEP 9 – Switch off the flame and transfer it into individual bowl and serve hot.

Serve warm or cold and relish.

NOTES: *To make fine puree, remove the pulp from ripe mangoes and pulse  it in mixer or blender.

               * Choose mango that is sweet and less in fibre. I used kesar mango .

                * Ghee can be reduced as per your need.

            *  Make sure the rava is cooked perfectly well and soft before adding sugar.

               * Otherwise it will become chewy.

Mango adds slight tanginess, so add salt to balance it.

              *While roasting rawa, keep an eye on it as it tend burn easily.

              *Keep stirring when adding rawa to avoid lump formation.