Mango Kesari (Mango Sheera)
A quick, fragrant Indian semolina pudding made with roasted rava, fresh Alphonso mango pulp, and a pinch of saffron. Naturally vegetarian, ready in 20 minutes, and perfect for festive mornings or a summer dessert.
Equipment
- Heavy-bottomed pan or kadai (medium)
Ingredients
For the kesari
- 1/2 cup fine rava semolina/sooji
- 3 tablespoons ghee divided
- 3/4 cup fresh mango pulp from 1 medium Alphonso, or 1 can Kesar pulp
- 1 cup warm water
- 1/3 cup sugar adjust to taste; reduce by 1 tbsp if using canned pulp
- 1/4 teaspoon cardamom powder
- A pinch of saffron (10–12 strands), soaked in 2 tablespoons warm milk
Garnish
- 10 cashews halved
- 1 tablespoon raisins
Instructions
Prep
- Soak the saffron strands in 2 tablespoons of warm milk. Set aside for at least 5 minutes.
- Warm the 1 cup of water in a small saucepan or microwave until hot, not boiling. Keep it ready beside the stove.
- If using fresh mango, peel and blend the flesh until smooth. Measure out 3/4 cup.
Cook the kesari
- Heat 1 tablespoon ghee in a heavy-bottomed pan over medium heat. Add the cashews and raisins. Fry for 1–2 minutes until the cashews turn light gold and the raisins puff. Remove with a slotted spoon and set aside.
- Add the remaining 2 tablespoons ghee to the same pan. Add the rava. Roast on medium-low heat, stirring constantly, for 5–7 minutes. The rava should smell nutty and turn pale golden, not brown.
- Turn the heat to low. Carefully pour in the warm water — it will splutter. Add the saffron milk. Stir continuously to avoid lumps. Increase heat to medium and cook until the water is absorbed, about 2–3 minutes.
- Add the mango pulp and sugar. Stir well. The mixture will loosen again — that's normal. Keep cooking on medium heat, stirring frequently, for 3–4 minutes until it thickens and begins to leave the sides of the pan.
- Add the cardamom powder. Stir once more. The kesari is ready when it holds its shape briefly when you drag a spoon through it.
- Turn off the heat. Top with the fried cashews and raisins. Serve warm or at room temperature.
Notes
Fresh mango works best in season (April–June). Alphonso is the sweetest; Kesar gives a deeper orange color.
For a vegan version, replace ghee with coconut oil or vegan butter. The flavor changes slightly but it still works well.
Do not skip the roasting step. Under-roasted rava will taste raw and starchy. Five minutes minimum on medium-low, with constant stirring.
Make-ahead tip: Roast the rava a day ahead and store in an airtight container. When ready to serve, continue from step 3 to finish in under 15 minutes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a tablespoon of water or milk to loosen.
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