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Mango Kesari | Sunrise in a Bowl 🥭

Amma's Mango Kesari — soft, glossy and made with fresh mango pulp that turns the most beautiful natural golden orange. No artificial colour needed! Made with simple pantry ingredients in minutes. The ratio is key — 1 cup rava, 2 cups water, 2 cups sugar, 1 cup mango pulp. Perfect for mango season, quick desserts and festival celebrations. Even a non-sweet person can't resist this one! 🥭🤍
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Prep Time 5 minutes
Cook Time 20 minutes
Course: Dessert, Sweet
Cuisine: SOUTH INDIAN
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rava semolina
  • 2 cups boiling hot water
  • 2 cups sugar
  • 1 cup mango pulp
  • Ghee as needed
  • A handful of cashews chopped
  • Elaichi powder — optional
  • A pinch of salt — optional

Equipment

  • pan

Method
 

  1. Heat ghee in a pan and fry cashews till golden. Keep aside.
  2. In the same pan add rava and roast on low flame till fragrant and light golden. Don't burn!
  3. Carefully add 2 cups boiling hot water. Mix well.
  4. Close and cook till rava becomes completely soft.
  5. Only after rava is fully cooked add 2 cups sugar.
  6. Mix really well — mixture will become liquid again. That's normal!
  7. Add 1 cup mango pulp and mix well.
  8. Add elaichi powder if using.
  9. Keep adding ghee little by little while mixing.
  10. Cook till kesari starts leaving the sides of the pan.
  11. Garnish with fried cashews and serve hot or warm.

Notes

Roast rava well on low flame — don't burn!
Use boiling hot water — not warm water.
Add sugar ONLY after rava is completely cooked.
Mixture will become liquid after adding sugar — keep mixing, it's normal!
Fresh mango pulp gives best natural colour and flavour.
No artificial colour needed — mango does it naturally! 😍
Keep adding ghee little by little for glossy texture.
Ready when kesari leaves the sides of the pan.
Best eaten fresh and warm.