kesari Mango formula 

Fixings 
  • 1 glass = 250ml 
  • Rava/Sooji - 1/2 glass 
  • Mango Pulp - 1/4 glass ( Use 1/2 of ready mango or readymade mango mash) 
  • Sugar - 3/4 glass 
  • Cardamom powder - 1/2 tsp 
  • Ghee - 3 tbsp 
  • Cashews - few 
  • Water - 2.5 glasses 
  • Lemon yellow sustenance shading – a squeeze ( Optional 
Technique 

  1. Take the ready mango, peel the skin. Evacuate the mash and granulate it to a smooth glue without including water. Measure 1/4 measure of it and set aside.I utilized readymade mango mash here. 
  2. Heat 1 tbsp of ghee in a kadai. Broil the cashews till brilliant and expel in a plate leaving the ghee in the kadai. Include the rava. It ought to sizzle in the sides as you find in the photo. Cook it in medium fire for 3-4 minutes. Evacuate in a plate. 
  3. In the same kadai include some water and 1/some mango mash ( you can include 1/some mango mash on the off chance that you need more mango flavor) I din't need commanding mango flavor in my kesari, so I included the mash a large portion of the amount of rava. 
  4. At the point when the water comes to roll boil,lower the fire totally and include the broiled rava. Blend it well utilizing a whisk. Ensure there are no irregularities in it. Rava sprinkles, be cautious while blending. After all the water is consumed by the rava, close the kadai with a cover and keep the fire medium. Let the rava cook well for 2-3 minutes. 
  5. Open the kadai and include sugar. Blend well with a rush without protuberances. It will get to be watery. So blend well till the kesari turns out to be marginally thicker. 
  6. Include the remaining 2 tbsp of ghee and cardamom powder. Blend till the ghee is consumed by the kesari. Try not to sit tight for the kesari to leave the sides of kadai. Expel it when the ghee is consumed by the kesari. 
  7. In the event that you continue blending after this stage, kesari will turn out to be hard and chewy.So expel the kesari in a ghee lubed bowl or plate. Try not to stress, Kesari will be somewhat watery, sticky and it falls like a strip as appeared in the photo. It will thicken and tastes delicate when it turns out to be warm. You can make them into pieces in the event that you spread the kesari in a plate OR serve it as a scoop in dishes. Appreciate ! 
Note 
  • Include 1 measure of sugar on the off chance that you need more sweetness in your kesari. As we are including mango mash, the amount of sugar I specified here is sufficient. 
  • You can include more mango mash on the off chance that you like commanding mango flavor. 
  • I have utilized readymade mango mash here. You can take the mash from the ready mangoes, drudgery to a puree and utilize it.