Mango Kesari Sheera
Mango Kesari Sheera
With the departure of summer, everyone wants to make the best of mangoes... and like every body else, I made my fair share of recipes to! Just when I was ready to move on and think of life beyond mangoes…my bestie brought me a big bag full of home grown organic mangoes. Mango kesari is all the more special because mangoes are a seasonal fruit and you want to make the most of it while they are available fresh.
Mango Kesari Sheera
Mango Kesari Sheera
With the departure of summer, everyone wants to make the best of mangoes... and like every body else, I made my fair share of recipes to! Just when I was ready to move on and think of life beyond mangoes…my bestie brought me a big bag full of home grown organic mangoes. Mango kesari is all the more special because mangoes are a seasonal fruit and you want to make the most of it while they are available fresh.
Open in Cookpad AppSteps
- 1
Soak saffron in ¼ cup of warm water.
- 2
Heat ghee in a pan. Roast semolina/ suji on a low medium flame till it turns aromatic and slightly pink in colour.
- 3
Add mango puree to the pan. Mix and add saffron soaked water. Mix well.
- 4
Now add 2 cups of boiling hot water to the pan. Cook on low flame.
- 5
Mix well, cover and cook for a few minutes until the semolina is cooked well and all the water is used up. Keep stirring in between.
- 6
Add sugar, cardamom, dry fruits and mix well. Adding sugar will change its consistency. Cook for another 2-3 minutes and turn off heat. Serve hot or at room temperature.
- 7
Add small mango chunks at the end and mix well. This adds an interesting dimension to mango kesari.
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