Mangifera indica or the mango, the national fruit of India is considered to be the king of fruits.A store house of nutrition this super fruit has loads of antioxidants such as Vitamon C and Vitamin A. Calcium and potassium rich, this fruit gives oranges and bananas a tough competition. The fruit is naturally sweet as it has loads of fructose a fruit sugar which was earlier considered to be a taboo for both diabetics and weight watchers. But now research proves that the antioxidants and the dietary fibre in the mangoes does not spike the sugar level.
Hindu mythology has lot of stories about mangoes. The temple of ‘maangaadu’ or a mango forest where goddess Kamakashi does her penance, standing on a needle tip, lord Ganesha circumbulating Shiva and Parvathi to get the divine mango and many more, thus signifying to the world the importance of this super fruit.
Today I decided to use this fruit in the preparation of kesari ,an extremely delicious dessert. The” mambhazha kesari’ is not a new concoction but the recipe has been documented by the culinary queen of Tamil Nadu way back in 1962 in her iconic book “Samaithu Paar’.The recipe has evolved with times and the version that I have shared here with all of you is the one followed by my family. Enjoy this delicious mango yellow kesari, prepared without any artificial color. The natural color of the mango has well blended with the semolina to give it an appetizing golden yellow hue.
Preparation Time : 10 mins
Cooking Time : 30 mins
PORTION SIZE – 4
INGREDIENTS
- SEMOLINA/BOMBAY RAVA – 1 CUP
- MANGO CUBES – 1 CUP
- SUGAR – 2 CUPS
- SAFFRON – FEW STRANDS
- GHEE – 1 CUP
- NUTS – ¼ CUP
METHOD
- Dry roast rava in a heavy bottomed pan. Add 3 cups of water and cook till soft. Cover the pan for better cooking with occasional stirring
- Add the mango cubes and stir in till well mixed.
- Slowly add the sugar, constantly stirring the mixture to avoid lump formation.
- Once the sugar is absorbed, add ghee a little at a time with constant stirring. Once all the ghee has been stirred in cover and cook till the ghee begins to leave the sides of the pan.
- Remove from heat, add the nuts and saffron.
- Delicious mango kesari is ready to be served.
NOTE
- Use a non stick pan for best results.
- Tutti Fruiti bits can be added for the fruity burst in the mouth while eating
