AKA Mango Sujji Halwa / Mango Rawa Kesari
Can't believe its December already and we have less than a month to start another new year. December brings the sweet memories of preparing and celebrating Christmas back home..oh how I miss home especially this season. Thought it would be nice to post a sweet dish to kick start this festive month.
Regular readers of my blog would have followed my desserts with semolina. Its like I started making kesari with different fruit flavours..pineapple, banana and now mango..yea blog hopping one day lead me to Mango kesari..and boy it was simply delicious, though i was not welcoming the idea in the beginning, this turned out to be a really flavourful fudge like dessert. Choose ripe sweet mangoes or good quality sweet mango puree for better results.
3 to 4 Tbsp - Ghee
1 cup - Semolina/Suji/Rawa
3 cups - Pureed Alfonso Mango pulp (I prefer Kesar brand)
1 cup Sugar
1/4 Tsp Cardamom powder
Few Saffron strands
2 Tbsp - Choice of nuts and dry fruits( I used cashew and raisin)
In a wide pan, melt ghee and fry cashew and raisin till color change, strain and remove. Keep aside.
In the same pan, add one more tbsp of ghee and add rawa to roast evenly till semolina turns the color slightly.
Now add mango pulp, slowly and mix thoroughly into the rawa. Keep adding and mixing till all the mango puree is incorporated into the semolina.
Add sugar and saffron milk and mix till sugar caramelizes and dissolves into the mango rawa mixture.
Add salt and cardamom powder.
Add the remaining ghee and continue mixing till the kesari leaves the surface.
Add half of the nuts and raisins. Remove from heat.
Pour into a greased tray. Cut into desired shapes or just scoop into serving dessert bowls and garnish with remaining cashew and raisins.