Mango Kesari Recipe

Measure and keep all ingredients ready: semolina, mango puree, water, sugar, ghee, cardamom powder, cashews, raisins, salt. If using saffron, lightly crush threads and bloom in 1 tablespoon warm milk or warm water for 5–10 minutes.

If your mango puree is very thick, whisk it smooth with a little water to reach about 1 cup of pourable puree.

Toast semolina

Heat a heavy-bottomed pan or skillet on medium-low. Add 1 tablespoon ghee. When hot, add the semolina in an even layer. Stir continuously for 4–6 minutes until it becomes aromatic and just begins to change color to a slightly golden hue. Do not brown heavily — aim for a light roast to remove raw flavor.

In a small separate pan, heat remaining 2 tablespoons ghee over medium heat. Fry cashews until lightly golden, then add raisins and fry until they puff. Remove and keep aside. Reserve the ghee for later (you can add fried nuts into the kesari near the end).

Bring liquids to a simmer

In the pan used for semolina (reduce heat to low), add the water and salt and bring to a gentle simmer. If using bloomed saffron, add the saffron with its milk now.

Slowly and steadily pour the simmering water into the roasted semolina while stirring continuously with a whisk or spatula to avoid lumps. Keep the heat at low–medium to maintain a gentle bubble.

Cook the semolina in the water for 2–3 minutes, stirring, until it thickens slightly (it should begin to absorb water and swell).

Add the mango puree to the semolina mixture and stir thoroughly to combine. Cook on low heat for 3–4 minutes, stirring frequently so the mixture doesn't stick to the bottom.

Add the sugar gradually, stirring well after each addition so the sugar dissolves evenly. Once all sugar is incorporated, simmer for another 2–3 minutes. The mixture will loosen when sugar melts, then thicken again as it cooks.

Stir in cardamom powder and the reserved fried cashews and raisins (reserve a few for garnish). Continue cooking for 1–2 minutes until the kesari reaches a soft, glossy, pudding-like consistency that holds shape when scooped but is not dry. If it thickens too much, add 1–2 tablespoons warm water or milk and stir to adjust.

Turn off heat. Taste and adjust sweetness or mango intensity if needed (a teaspoon of mango puree or a pinch more sugar, if required).

Transfer to a serving bowl or individual dishes. Garnish with remaining fried cashews, raisins and a few saffron threads on top. Optionally drizzle a little ghee for shine.

Serve warm or at room temperature. Mango Kesari sets slightly as it cools; you can reheat gently before serving if preferred.