Mango Kesari Halwa | South Indian Kesari Halwa | Suji Pudding
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Mango Kesari Halwa | South Indian Kesari Halwa | Suji Pudding
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Mango Kesari is Suji Halwa flavored with Mango and Saffron. In South India, Suji Halwa is called Kesari. And I must say suji halwa is awesome!!
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Ingredients
- ½ cup suji
- ¾ cup sugar
- ⅓ cup mango puree
- few trands Kesar (Saffron)
- 5 small cardamom
- 1.5 tablespoon desi ghee
Instructions
- Gather all the ingredients. For Suji/ Rava/ Semolina, I have used the brand Rajdhani. You may use any brand. I have used Safeda Mango as they are sweet and juicy.
- Take a heavy bottomed Kadai/Pan. Add desi ghee to it.
- Add Suji to the ghee in Kadai. Make the flame simmer as we wish to roast suji slowly. It takes around 10 min to do that. Believe me, slower this process is, delicious your Halwa would be.
- Mix them well and keep sauteing so that suji is uniformly roasted.
- In the Mean time, you may make the sugary water. You may take around 2 cups of water. The ratio of Suji and water is 1: 4. Boil water and add sugar. If mangoes are sweet, you may reduce sugar.
- Add coarsely grounded Cardamom and Kesar. Once the sugar is dissolved fully, you may switch off the flme.
- Suji has become brown and left the ghee on the sides of kadai. I am sure the house would be aromatic with ghee and roasted suji!!
- Add The mango puree
- Mix well. Add the sugary water by sieving so that cardamom peels dont come in halwa.
- Slowly, suji absorbs the water. you may increase the flame. But be careful, we shall roast it till the water evaporates and it becomes a thick big lump.
- Once it happens, halwa leaves ghee.
- The utterly delicious Mango Kesari is ready!!
Notes
- The secret to perfect textured Halwa is sauteing Suji in desi ghee on slow flame. It's a bit long process but that's the way to deliciousness.
- Always make a sugar syrup by boiling water with sugar. Never add raw sugar and then water in sauteed suji. That's not the right way to make it as the sugar might not dissolve properly and make the halwa crunchy.
- Sieve sugar syrup before adding it to the wok (Kadai) to avoid adding any impurity in halwa.
- The wok is sizzling hot. So be careful when you pour the sugar syrup as the suji will splutter. You have to keep sauteing so that lumps are not made. The trick is to use a long handled spatula. Add syrup little by little and keep mixing it.
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