Kesari is a dessert from India, that is popular in Sri Lanka too. My mom used to make kesari frequently when my brother and I were children. I remember how much I loved it, but later I somehow stopped eating it. Lately I came across a mango kesari recipe, that is so good. Usually it is made with milk, but I use water instead, so that you can keep the kesari for a couple of days 🙂
pulp of 1 ripe mango
5 tablespoon ghee
200 g cane sugar
150 g semolina/ravai
15 cashews (in halves)
1½ teaspoon cardamom (powdered)
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon saffron
In a large pan, add the semolina and roast it for about 2 min. The semolina may NOT turn brown, but it should be a little warm. Transfer the semolina into a bowl, keep it aside.
Add the ghee in the pan, and heat it up. Add the cashews and roast them till they turn golden. Tranfer the cashews + ghee into another bowl.
Now add the mango pulp in the pan with about 1/2 cup water and salt, and cook for about 7-8 min.
Then add the semolina, sugar, cardamom and saffron, and mix it all together while cooking it properly. Add the cashews + ghee, and keep stirring, till the mass is gathered and finely cooked. The semolina should not look dry at this moment, but cooked and without lumps.
Turn off the stove, transfer the kesari into a plate and press it while forming it into a sqaure.
Note: This HAS to be oily! Otherwise the kesari will be dry and not so good.
Let it cool, before you slice it into smaller pieces and serve.
You can keep the remaining in a refrigerator for 4-5 days.