#OPOS Mango Kesari - the EASIEST way possible way
Thus was my observation. Till now.
To be honest, this is the first time I have made Kesari. Rava Kesari is not high on my list of sweets. At home it is Kavunarisi for all those special occasions. Personal favourite is Chum-Chum (Drooling at just the thought of the Bengali delicacy).
Fruit Kesari - Pineapple, or mixed fruits are most popular variations in weddings and special events. My friend swears by Apple Kesari. Both Mango and Chikoo Kesari are seasonal. Recently (on FB) I came across Badham Kesari.
"And miles to go before I sleep,
And miles to go before I sleep." - Robert Frost
Sugar - 1 cup*
Ghee - 3 teaspoon
Water - 1 cup
Mango Pulp - 1.5 cups (1 mango, approx)
Cardamom Powder - 1/4 teaspoon
Double roasted Rava (Semolina)** - 1/2 cup
Cashewnuts and Raisins - 2 tablespoons, fried in ghee (Optional)
Mix together Sugar, Ghee, Water, Mango Pulp (add a few chunks if you want some texture) and Cardamom Powder in a 2-Litre Pressure cooker***.
Cook on medium flame for 1 whistle (approximately 15 minutes).
Simple and effortless with a classy end product that is so smooth and velvetty.
Sugar* - The quantity of depends on how sweet the mangoes are. I feel 3/4 cup would be fine.
Double roasted Rava (Semolina)** - Roast the Rava over a slow flame till it loses the raw taste.
2-Litre Pressure cooker***. - Recipes are standardised in a 2 Litre pressure cooker. It is best to follow the recipe verbatim. This is of prime importance in the OPOS (One Pot One Shot) recipes.
Want to try it the traditional way? This is the best with step by step pictures.