Mango Kesari Recipe | Mango Soldier Halwa | Lush Mango Sheera
Mango Kesari, also known as Mango Sheera, is a decadent Indian dessert that combines the rich flavor of mango with the comforting texture of semolina (sooji) or broken wheat. Inspired by the king of fruits, mango, this sweet pudding not only pleases the palate but also provides a nutritious twist, making it a perfect treat for any occasion. Whether you’re preparing it for a festive celebration or a cozy family gathering, Mango Kesari is sure to be a hit.
Course: Dessert
Cuisine: Indian
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/ Rava) | 1 cup |
| Ghee | 1/4 cup |
| Water | 2-1/2 cups (adjust depending on desired consistency) |
| Sugar | 1/2 cup |
| Mango (Ripe) | 1, peeled and pureed |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| For Garnish | |
| Ghee | 1 tablespoon |
| Cashew nuts (halved) | 10 |
| Cashew nuts (chopped) | 10 |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6 servings
Instructions
-
Prepare the Mango Pulp:
- Wash the mango thoroughly, peel it, and chop it into pieces. Discard the stone/seed.
- Blend the chopped mango in a mixer until smooth and set the pulp aside in a bowl for later use.
-
Toast the Cashews:
- In a small tadka pan, melt a teaspoon of ghee. Add the halved cashew nuts to the pan and gently toast them over low heat until golden brown and crisp. Be careful not to burn them.
- Once toasted, turn off the heat and set the cashews aside for later use.
-
Roast the Semolina:
- Heat 1/4 cup of ghee in a heavy-bottomed pan over medium heat. Add the semolina (sooji) and dry roast it gently, stirring continuously, until it turns lightly toasted and releases a fragrant aroma. This will take around 3-5 minutes.
-
Cook the Halwa:
- While the semolina is roasting, bring 2-1/2 cups of water to a boil in a saucepan. Add the sugar and allow it to dissolve. Boil for about a minute.
- Slowly pour the boiling sweetened water into the roasted semolina, stirring continuously to prevent lumps from forming. Once the water is absorbed, lower the flame and continue to stir. The mixture will start to coagulate and thicken into a halwa-like consistency.
- If there are any lumps, break them apart gently with the back of the spoon.
-
Add Mango Pulp:
- Gently add the prepared mango pulp to the cooking semolina mixture and mix well. Continue cooking the halwa for 5-7 minutes, stirring occasionally, until it starts to come away from the sides of the pan and reaches a thick, pudding-like consistency.
-
Garnish and Serve:
- Once the Mango Kesari is cooked, turn off the heat and sprinkle the cardamom powder (elaichi) over the top. Give it one final stir to incorporate the cardamom flavor.
- For garnish, heat 1 tablespoon of ghee in a small pan, add the toasted cashews, and gently fry them for another minute until they become aromatic.
- Serve the Mango Kesari hot or warm, garnished with the toasted cashews. This dish makes a wonderful dessert, breakfast accompaniment, or special treat for festive occasions.
Serving Suggestions
- Serve Mango Kesari as a delightful dessert for lunch parties or family gatherings.
- It can also be enjoyed as a special breakfast alongside a savory dish like Sooji Upma.
- Make it during festivals such as Diwali or Navratri for a sweet and satisfying treat that everyone will love.
Tips & Variations:
- For a richer version, you can add a little bit of milk to the halwa, though it is traditionally made with water.
- If you’re looking for more texture, you can add nuts like almonds or pistachios for an extra crunch.
- The level of sweetness can be adjusted according to personal preference. Feel free to reduce or increase the sugar as desired.
- For an extra aromatic twist, add a few saffron strands while cooking the semolina, giving the dish a beautiful color and fragrant aroma.
This Mango Kesari is truly a celebration of the flavors of the season, making it a must-try recipe for any lover of Indian desserts!
