Mango Kesari

 

Mango Kesari, also known as Mango Halwa or Sheera, is an easy dessert made with ripe mangoes, semolina, cardamoms, sugar, nuts and raisins. Rava infused with the delicious flavors of mango. The fruit tinge and flavour enrich the whole kesari. Mango Kesari is yet another delicious kesari variety with the richness of ripe mango puree.I made this Kesari for our Wedding day!

No food colour-Adding mango pulp not only adds colour but also adds flavour, goodness of mango in the sweet.So I didnt add any Foodcolour.

 Previously I made FruitKesari & Pineapple Halwa

Ingredients:

Sooji| Rava  -1cup

Fresh Mango pulp   1/2 cup

Water- 3 cup

Cardamon powder 1 tsp

Sugar  1/2 cup

Ghee  3-4 tblsp

Cashew nuts - few

Raisins-few

 Method:     

1.Fry Rava with 2tbsp of ghee,till aroma leave out on medium flame(Don't over fry) and keep it aside.

2. Add 1 tsp ghee fry raisins and cashewnut and keep it aside.

3.Scoop the mango pulp firstly from the mango. Then puree it to make it smooth.

4.In  the pan, add water and bring it to boil. When the water starts to boil, add roasted semolina little by little and keep stirring and cook completely till it soft.

5.Then, add sugar and mango pulp and stir well. Sugar dilutes the mixture. But stirring continuously, makes the kesari to become thicker quickly.

6.When the whole mixture gets thicken, add  cardamon powder remaining ghee and mix well.  Finally, add roasted cashews and mix well. Switch off the flame.

 Yummy, Mango kesari is now ready to serve

Strawberry Cream

 

Strawberry Cream

Strawberries Cream Dessert is a - a quick, simple, no bake and a very delicious dessert. When strawberries are in season the best way to enjoy them is with sweetened whipped cream that is indulgent strawberry cream! It is a real treat to the taste buds. Try it out, and I’m sure you will fall in love with it too.

Ingredients (serves 3-4):

Fresh strawberries-200 gms

Whipping cream-    250 ml

Sugar for strawberries-    2 tbsn

Powdered sugar for whipped cream- As needed

 Finely chopped strawberries optional

 

Method:

    1. To make this strawberries and cream recipe start by washing strawberries, de-stem and cut into quarters.

   2. Add to a small bowl, sprinkle the granulated sugar (or powdered sugar), cover with a lid and Macerate it for 15 mins.   This is done to soften the strawberries and release its juices.

   3. After 15 mins, take the whipping cream in a large bowl along with icing sugar, Whip to Soft Peaks are formed.

 4.  Layer macerated strawberries and sweetened whipped cream alternately in a serving bowl. 

 

5. Serve strawberry cream immediately or keep it in the refrigerator to chill for a while about 30 mins to an hour with decorative strawberry.

 

Mango Barfi/ Mango Fudge

 

Mango Barfi/ Mango Fudge

A melt in the mouth and a burst of sweet mango flavor, The mango barfi is made from mango pulp, Call it Mango Burfi or Mango Milk Fudge , you will surely love this dessert for its delightful flavors and ease of making it. Other than Mango Puree , milk powder forms the base of this fudge. It will be soft, chewy and melt-in-your-mouth and  it is a burst of sweet mango flavor, a perfect quick mithai make it for any celebrations at home.it is a treat for the mango lover. Today I made this sweet for Neividhyam  for Ashadha Navarathri !

 

So, do try this recipe and make the most of mangoes before the end of mango season.  Here’s the recipe for Mango Barfi

Ingredients

Mango Puree-    1 cup

Milk Powder-    ½ cup

Sugar-    ¼ cup

Ghee-    1 tbsp

Cardamom Powder-1/4 tsp

Silvered nuts for Decoration

 

Method:

1.Add fresh mango chunks to a blender jar and grind to a smooth paste. If needed, strain the pulp.

2.In a large non-stick pan add 1 tsp ghee and mango puree Cook on slow heat.

3.Then add the milk powder, sugar and mix thoroughly using a soft spatula. Cook on low heat, keep stirring. At first the mixture will look grainy. After 2-4 minutes the mixture will become smooth and feel soft.

4.Continue to cook on low heat for 10-15 minutes until the mixture starts leaving the sides of the pan;at this stage, add a pinch of cardamom and ½ tbsp of ghee. Stir and cook for a few minutes.

5.The mixture has left all the sides and has come in a dough form. Add ½ tbsp of ghee and mix it well. A ball can be formed; the mixture is ready.

 

6.Transfer the mixture to a greased tray and spread it evenly. Garnish with some sliced pistachios and spread evenly with a spatula. Cool down completely. Then Cut in the desired shape.

7.The Mango barfi is ready.Enjoy super-soft, delicious barfi any time of the day.

Notes:

Cooking the mango mixture until it starts to leave the sides of the pan is very important for the burfi to set properly.

The burfi mixture will not appear moist or runny, rather smooth and a bit fudgy.

If you pile up the burfi mixture in the center of the pan, it won't spread a lot or spread very slowly.

To check - Wet your bands and take a portion of the cooked burfi mixture. Try to roll into a small ball- you will be easily able to do so without the mixture sticking to your fingers