Mango Kesari | Mango Sheera

Making mango puree

1. Peel and chop the mangoes. Swap any other sweet and fleshy mango in place of alphonso mango.
2. You will need about ¾ cup of chopped mangoes.
3. Add the chopped mango pieces in a blender or mixer jar. 
4. Add sugar, saffron and cardamom seeds.
5. Blend till fine and smooth. Set aside.

Making mango kesari

1. Now, in a saucepan, pour water and begin to heat it on a medium-low to medium flame.
2. In another pan or kadai, take ghee and let it melt.
3. Keep the heat to low or medium-low and then add fine rava (suji).
4. Also, add cashews.
5. Roast the rava in the ghee on a low to medium-low heat, stirring often.
6. The rava has to be roasted well and should become fragrant. This is an important step and if the rava is not roasted well enough, the sheera will become sticky or lumpy.
7. By the time the rava is roasted, the cashews will also become light golden. 
8. Once the rava is roasted well then it will become aromatic and its color will also change. The rava grains start to look dry, separate and crisp. The ghee will also start separating.
9. Meantime, the water will also start boiling.
10. Once the rava is roasted, then add the mango puree and raisins to it and mix well.
11. Add the boiling water in a slow stream. Be careful as the mixture splutters.
12. As soon as you add the hot water, quickly begin to stir the kesari, so that lumps are not formed. For best results, use a wired whisk while stirring.
13. You will see that the rava absorbs water and the sheera begins to thicken.
14. After stirring, cover the pan with a lid and on a low heat simmer the sheera for 2 to 3 minutes.
15. All the water will be absorbed and the mango kesari will be done. If you want, you can add some more ghee at this step.
16. Serve Mango Kesari hot, warm or at room temperature. You can also take the Mango Kesari in small bowls or muffin cups. Once they become warm or cool, then remove them.
17. Refrigerate the remaining Mango Kesari.