Delicious Mango Kesari Dessert

This quick microwave mango kesari transforms simple semolina into a fragrant, fruity dessert in minutes. The natural sweetness of ripe mangoes blends perfectly with the toasted semolina, creating a pudding-like dessert that's both comforting and exotic.

I discovered this simplified version during mango season last year when craving something sweet but lacking oven access. Now it's my go-to dessert whenever fresh mangoes appear at the market.

Ingredients

• Fine Semolina/Sooji/Rava: The star ingredient that gives this dessert its signature texture. Look for fine grain semolina for the smoothest result.
• Water: Creates the proper consistency. Always use room temperature water for even cooking.
• Mango Puree: Adds natural sweetness and vibrant color. Choose ripe Alphonso or Kesar mangoes for the best flavor.
• Mango Essence: Optional but intensifies the mango flavor. A little goes a long way.
• Cardamom Powder: Provides warm aromatic notes that complement mango perfectly. Freshly ground pods will give the best flavor.
• Sugar: Enhances the natural sweetness of mangoes. Adjust according to your mango's sweetness.
• Saffron Strands: Adds subtle floral notes and beautiful color. Use real saffron for authentic flavor.
• Nuts for garnishing: Adds texture contrast and visual appeal. Traditional choices include cashews or almonds.

Step-by-Step Instructions

Toast the Semolina:

Spread the rava evenly in a microwave safe plate and microwave for 30 seconds. This crucial step develops a nutty flavor and prevents lumps. Stir immediately after removing from microwave to ensure even toasting.

Prepare the Liquid Base:

Add water to a microwave safe bowl and heat for 1 minute until hot but not boiling. This ensures proper hydration of the semolina and allows flavors to blend properly.

Infuse the Flavors:

Remove heated water carefully and add cardamom powder, saffron strands, mango essence and mango puree. Mix thoroughly to distribute flavors evenly throughout the liquid base. Microwave for an additional 30 seconds to bloom the spices.

Combine Main Ingredients:

Gradually add the toasted semolina to the flavored liquid while continuously stirring. This technique prevents lumps and ensures every grain absorbs the mango flavors. The mixture will begin thickening immediately.

Initial Cooking:

Microwave the combined mixture for 45 seconds. The semolina will absorb the liquid and begin transforming into a soft pudding texture. Be careful as the bowl will be hot.

Break Lumps and Sweeten:

Remove from microwave and stir vigorously to break any forming lumps. Add sugar and mix thoroughly to incorporate, allowing the heat to dissolve the sugar crystals completely.

Final Cooking:

Return to microwave for a final 30 seconds. This short burst of heat helps the sugar integrate completely and brings the dessert to the perfect consistency.

Garnish and Serve:

Mix once more and serve warm, topped with your choice of nuts or fresh mango slices for added texture and visual appeal.

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The saffron is my favorite ingredient in this recipe. Even though it's just a pinch, it transforms the dessert with its distinctive aroma and beautiful golden hue. My aunt taught me that rubbing the saffron strands between your fingers with a drop of warm water before adding releases maximum color and flavor.

Storage and Make Ahead Tips

This mango kesari tastes best when served warm immediately after preparation. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. When ready to enjoy again, sprinkle a few drops of water on top and microwave for 20-30 seconds until warmed through. The texture will become slightly more firm after refrigeration but still delicious.

Seasonal Variations

While mango makes this dessert special, you can adapt this recipe year round using different fruits. In winter, try using banana puree or apple sauce. Summer brings possibilities of peaches or strawberries. Simply substitute equal amounts of fruit puree for the mango. Adjust sugar according to the natural sweetness of your chosen fruit. Keep the cardamom consistent as it pairs beautifully with most fruits.

Cultural Significance

Kesari or sheera is a traditional Indian semolina pudding often prepared for celebrations and religious offerings. This vegan mango version modernizes the classic recipe which typically uses ghee (clarified butter). The addition of mango represents the creative evolution of Indian sweets while maintaining its cultural essence. In South Indian homes, kesari often appears during festivals like Navratri or simple family gatherings as a symbol of hospitality.

Serving Suggestions

Serve this mango kesari warm in small bowls for the best experience. For an elegant presentation, use a small ring mold to shape each portion before garnishing with pistachios or edible flowers. This dessert pairs wonderfully with masala chai or as part of a larger Indian meal. For a modern twist, serve with a scoop of coconut ice cream on the side for a delightful temperature contrast.

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Frequently Asked Questions

→ Can I make this mango kesari on the stovetop instead of microwave?

Yes, you can prepare it on the stovetop by first dry roasting the semolina in a pan until slightly aromatic. Then add hot water mixed with mango puree and spices, stirring continuously to prevent lumps. Cook on low heat until the mixture thickens, then add sugar and cook for a few more minutes until fully absorbed.

→ What can I substitute for mango puree when mangoes aren't in season?

When fresh mangoes aren't available, you can use frozen mango chunks thawed and pureed, good quality canned mango pulp, or even substitute with other fruit purees like banana, apple or pineapple for different flavor variations of kesari.

→ Why is my kesari turning lumpy?

Lumps form when semolina isn't stirred continuously while adding to hot liquid. To prevent lumps, ensure you're stirring vigorously while adding the semolina to the liquid, and continue stirring throughout the cooking process. If lumps do form, break them with a whisk or fork.

→ What nuts work best for garnishing this dessert?

Traditional options include cashews, almonds, and pistachios, preferably lightly toasted to enhance their flavor. Raisins are also a popular addition. For a truly authentic touch, use a mixture of cashews and raisins that have been briefly sautéed in a small amount of oil or vegan butter.

→ How long can I store leftover mango kesari?

Leftover kesari can be refrigerated for up to 2-3 days in an airtight container. The texture will firm up when cold. To serve again, add a small splash of plant milk or water and gently reheat in the microwave for 30-45 seconds, stirring halfway through to restore its soft, pudding-like consistency.

→ Is saffron essential for this recipe?

While saffron adds a distinct aroma and beautiful color, it's not absolutely essential. The mango itself provides lovely color and flavor. If skipping saffron, you might want to slightly increase the cardamom to enhance the aromatic profile of the dessert.