This is one exotic, yum, sinfully tasty halwa which is a must try during mango season.
To be honest my family and me are not sweet tooth people..in fact my kids hate sweets loaded with sugar and ghee....but I have extended family and friends who are extremely sweet tooth and love Indian traditional sweets.
This combination of banana and mango happened accidentally to me..not that I haven't tried fruits kesari before, but this time when I invited few friends for dinner for a pooja, I was making a seven course meal, and people I had invited half of them were sweet tooth and half not at all.
So wanted to make something simple and exotic, loved by both.
So thought of making making basic rawa kesari, but with a twist or different.
Mangoes on the table caught my eye.
So decided to make mango rawa kesari.
Then again thought of adding pineapple to add a bit of sourness to beat the sweet.
But I had run out of pineapple, but saw too ripened bananas.
They were good for kesari but not for consuming as a fruit.
So thought of matching both in kesari.
But my combination was hit that day, people who hate sweets also loved it and enjoyed.
So sharing the recipe with you.
Ingredients:
Ghee - 1/2 to 3/4th cup,
Broken cashew - 1 tablespoon,
Fine Rawa/Sooji/Semolina - 1 cup,
Mango Puree - 1 cup,
Bananas - 3 medium ripened and chopped finely,
Saffron - few strands,
Cardamom Powder - 1 teaspoon.
Sugar - 2 cups/reduce to 1 and 1/2 cup if you prefer less sweet,
Water - 2 cups.
Method:
In a vessel add water, mango puree, sugar and banana and keep it on medium flame to boil.
At the same time in a thick kadai, add ghee and heat.
Once ghee is medium hot add cashew and rawa together and start frying in low medium heat.
Roast it evenly until light brown and by this time cashew would also have been roasted in the heat evenly.
This is a important step in making a perfect kesari, by the time you roast semolina, the water also should start to boil, the timing to be perfect.
Add saffron to water mixture and boil for a minute.
Pour the water, banana and mango mixture to roasted rawa and lower the heat completely.
Cover the kadai and cook for 4-5 minutes.
Stir once in between.
After almost all the water is observed switch off the heat and keep it covered for few more minutes.
Finally add cardamom powder and serve warm.
Note:
You can omit saffron if you don't have.
You can increase or decrease the quantity of sugar and ghee according to your taste.
To be honest my family and me are not sweet tooth people..in fact my kids hate sweets loaded with sugar and ghee....but I have extended family and friends who are extremely sweet tooth and love Indian traditional sweets.
This combination of banana and mango happened accidentally to me..not that I haven't tried fruits kesari before, but this time when I invited few friends for dinner for a pooja, I was making a seven course meal, and people I had invited half of them were sweet tooth and half not at all.
So wanted to make something simple and exotic, loved by both.
So thought of making making basic rawa kesari, but with a twist or different.
Mangoes on the table caught my eye.
So decided to make mango rawa kesari.
Then again thought of adding pineapple to add a bit of sourness to beat the sweet.
But I had run out of pineapple, but saw too ripened bananas.
They were good for kesari but not for consuming as a fruit.
So thought of matching both in kesari.
But my combination was hit that day, people who hate sweets also loved it and enjoyed.
So sharing the recipe with you.
Ingredients:
Ghee - 1/2 to 3/4th cup,
Broken cashew - 1 tablespoon,
Fine Rawa/Sooji/Semolina - 1 cup,
Mango Puree - 1 cup,
Bananas - 3 medium ripened and chopped finely,
Saffron - few strands,
Cardamom Powder - 1 teaspoon.
Sugar - 2 cups/reduce to 1 and 1/2 cup if you prefer less sweet,
Water - 2 cups.
Method:
In a vessel add water, mango puree, sugar and banana and keep it on medium flame to boil.
At the same time in a thick kadai, add ghee and heat.
Once ghee is medium hot add cashew and rawa together and start frying in low medium heat.
Roast it evenly until light brown and by this time cashew would also have been roasted in the heat evenly.
This is a important step in making a perfect kesari, by the time you roast semolina, the water also should start to boil, the timing to be perfect.
Add saffron to water mixture and boil for a minute.
Pour the water, banana and mango mixture to roasted rawa and lower the heat completely.
Cover the kadai and cook for 4-5 minutes.
Stir once in between.
After almost all the water is observed switch off the heat and keep it covered for few more minutes.
Finally add cardamom powder and serve warm.
Note:
You can omit saffron if you don't have.
You can increase or decrease the quantity of sugar and ghee according to your taste.
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