MANGO KESARI

Kesari is a very popular sweet of South Indian Cuisine made with semolina. Today I have made something different from the usual kesar elaichi flavours.. I have added mango pulp for a change.

Ingredients:
Semolina .... 1 cup
Mango pulp... 1 cup
Sugar .......... 3/4 cup ( I use organic sugar, which is less sweeter. you can adjust according to your preference)
Green cardamoms ... 4
Saffron ....... a pinch
Nutmeg powder .. a pinch (optional, I love the flavour)
Ghee/oil .... 1/4 cup
Pistachios and almonds .. chopped (for garnishing)

Method:


1. Heat 2-3 tbsps oil/ghee in a pan and saute the semolina for a few minutes on low flame. ( it should remain white) Set aside.

2. Heat 2 more tbsps oil and add the cardamoms. Tip in the mango pulp and saute for a minute.

3. Now add the semolina and mix well. Add 2 cups of water or milk if you prefer. Stir continuously avoiding the lumps. The consistency becomes thicker.

4. Now add the sugar and stir well. Simmer and add a little more ghee at this stage. Stir in the saffron soaked in a little milk. Keep mixing until you get the halwa/sheera consistency. Sprinkle a pinch of nutmeg powder if you like.

5. Remove it in a serving bowl and garnish with nuts.

6. You can also spread it in a greased plate and let it set. Cut into pieces and serve.