Rava kesari Pineapple kesari Aval kesari
Sooji| Rava 1/2 cup Fresh Mango pulp 1/2 cup Milk 1 and 1/2 cup Milk masala or cardamom powder 1 tsp Sugar 1/2 cup Ghee 3-4 tblsp Cashew nuts few Salt a pinch
In a pan add 1 tblsp of ghee and roast the cashew nuts. Keep it aside.
In the same pan add 1 tblsp of ghee and add the sooji|rava to this. Roast till it turns slight golden colour. Be careful not to burn this.
Boil the milk and add it to the roasted rava. Be careful as it may splutter. Better switch off the gas and add the milk. Do not worry if the mixture is watery, the rava will absorb the milk once it is completely cooked.
Keep the flame low. Let the rava gets cooked completely. Also the milk also gets absorbed. Add sugar to this. Mix well. It will again loosen up. After few minutes it be ok.
Keep cooking it on a low flame. Add the milk masala to this. If not using milk masala add cardamom powder to this. Add 1 -2 tblsp of ghee to this. Add the mango pulp to this. I used fresh mango pulp for this mango sheera.
Mix well. My mango pulp was slightly coarsely ground and so it could find mango bits in the kesari. Mix well evenly. Add 1 tblsp of ghee. Add the pinch of salt. For any sweets adding a pinch of salt brings out a best taste.
Cook for 2 minutes in low flame. If needed add few more tsp of ghee to give a nice glaze. Add the roasted cashew nuts.
Serve warm or hot.
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