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Ramadan Special Sweets

How To Prepare Mango Kesari During The Festival

 1. A large-sized mango or three-fourth cup of mango pulp, chopped.
 2. One-fouth cup of sooji or rava.
 3. One-fourth teaspoon of saffron.
 4. Two tablespoons of ghee.
5. A few cashews.
 6. A few raisins.
 7. 3-4 cardamom seeds.
 8.Sugar/jaggery (optional). Skip sugar if the mangoes are too sweet.
9. One and a half cups of water.

In a blender, add mangoes, sugar (optional), saffron and cardamom seeds
Blend until smooth and keep aside.
In a pan, add water and allow it to boil.
In another pan, add ghee and allow it to melt.
Add sooji/rava and cashews. Roast both of them on a low flame for around five minutes or until they become light golden.
Add mango puree to sooji and mix well.
Add boiling water from another pan bit by bit and mix well.
Make sure no lumps are left and the mixture is smooth
Cover the lid and let the halwa cook for 3-4 minutes.
You will notice that sooji will start absorbing the water and become thick
Allow the water to absorb completely and mango kesari is done. Serve hot.