The secret behind a perfect Kesari is that whatever it is semiya or rava make sure that it should roast well under low flame. Good quality and quantity of ghee you have used. The water level is very important if you are using 1/2 cup rava then 1 and 1/2 cups water. If you are using 1/2 cup vermicelli then 2 cups water is the ratio usually people use for Kesari. But again depends on the quality of rava or vermicelli use adjust the water level.
Made this last week Friday and thought to share this today as #Adi velli. Since this would be helpful for the upcoming festivals. Do try this and enjoy.
Related Kesari Recipes,
Step by step Photo on How to make Mango Semiya Kesari,
Prepare the mango Puree. Scoop the mango and blend it in a mixer until smooth. Put the pulp in a bowl and set it aside for later use.
In a pan heat ghee. Add the chopped cashew nuts to it and gently toast them, over a low heat until golden brown and crisp. Roast Raisin and keep aside.
dry roast the semolina (rava) gently, until it gets lightly toasted and aromatic.Meanwhile, put 2 cups of water in a saucepan and set it over a medium heat.Add the Mango pulp and Cardamom and bring it to a boil. Allow it to boil for a minute.
At this stage, add sugar and let it boil.Add Semiya slowly. Lower the flame at this stage, and ensure that you are stirring the mixture, to prevent the formation of lumps.Cook the sheer (halwa) for about 5 to 7 minutes, stirring occasionally to prevent burning until you get the desired consistency.
Add the Kesari colour. this step is optional. you skip also. Add ghee and stir continuously.
Add the toasted cashews and Raisins. Serve the Mango Semiya Kesari (Sheera) as a dessert for lunch parties or make it for breakfast or make it as a special sweet.
- ½ cup Semiya/Vermicelli
- 2 tbsp ghee
- 2 cups water (depending on the consistency you desire)
- ½ cup sugar
- A Cardamom Powder
- ½ cup Mango Puree
- 10 cashews, chopped
- 10 Raisins
- Prepare the mango Puree. Scoop the mango and blend it in a mixer until smooth. Put the pulp in a bowl and set it aside for later use.
- In a pan heat ghee. Add the chopped cashew nuts to it and gently toast them, over a low heat until golden brown and crisp. Roast Raisin and keep aside.
- dry roast the semiya (vermicelli) gently, until it gets lightly toasted and aromatic.Meanwhile, put 2 cups of water in a saucepan and set it over a medium heat.Add the Mango pulp and Cardamom and bring it to a boil. Allow it to boil for a minute.
- At this stage, add sugar and let it boil.Add Semiya slowly. Lower the flame at this stage, and ensure that you are stirring the mixture, to prevent the formation of lumps.Cook the sheer (halwa) for about 5 to 7 minutes, stirring occasionally to prevent burning until you get the desired consistency.
- Add the Kesari colour. this step is optional. you skip also. Add ghee and stir continuously.
- Add the toasted cashews and Raisins. Serve the Mango Semiya Kesari (Sheera) as a dessert for lunch parties or make it for breakfast or make it as a special sweet.
Mango Semiya Kesari Recipe Video.
Have a nice Day!!!
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