Tag Archives: Kesari

Mango Kesari

Today’s lovely recipe is my mother’s recipe for mango kesari/ halwa. Great with a cup of tea or coffee.

Mango Kesari

Time taken: 20 mins

Serves 4

Mango KesariIngredients:

  • Mango – ½ cup, chopped
  • Orange juice – 1 tbsp
  • Mint – 2 or 3 leaves
  • Sugar – 1 tsp (for juice) + 1 tbsp
  • Salt – a little
  • Semolina – ¼ cup
  • Vegetable oil margarine – 1 tsp
  • Vanilla essence – 1 tsp
  • Yellow food colouring – ½ tsp (optional)
  • Nuts (your choice) – optional

Method:

  1. Make 1 cup of mango juice by blending the chopped mango, orange juice, mint leaves, 1 tsp of sugar and pinch of salt with water.
  2. Heat the juice in a saucepan with a tbsp of sugar for about 2 mins. Add the vanilla and semolina. Continue stirring until it thickens.
  3. Add 1 tsp of margarine and the optional yellow food colour and nuts. Mix well before transferring to a tray or mold so that it can set.
  4. Serve warm with tea or after a meal.

Recipe source: Raji Thillainathan.

Kesari

When I asked my mother to teach me a simple and quick to prepare Sri Lankan dish for an informal international pot-luck with friends a year ago, she taught me to make Kesari. I took a few photos of the outcome of that lesson. So, today, I thought I would share the recipe for the first Sri Lankan (and Indian) recipe that I officially learnt along with the photos from that day.

Kesari

Kesari is delicious both as a dessert and a special snack and takes very little time to prepare.

Kesari

Cooking time: 10 – 15 mins

Makes 10 pieces

Kesari slices

Ingredients:

  • Semolina – ½ cup, lightly roasted
  • Water – 1 cup
  • Sugar – ¼ cup
  • Kesari powder – pinch
  • Rose essence – drop or Vanilla essence – 1 tsp and pinch of crushed cardamom
  • Vegetable margarine – 1 ½ tbsp

Method:

  1. In a saucepan, boil a cup of water and the sugar.
  2. When the water starts boiling, add the kesari powder and either the vanilla essence and pinch of crushed cardamom or drop of rose essence.
  3. Stir continuously, while adding the semolina.
  4. When the mixture starts to thicken, add the margarine while continuing to stir.
  5. Remove the pan from the stove and transfer the kesari to a plate.
  6. Level the kesari on the plate and allow it to cool for at least 10 mins before slicing and serving.

Recipe source: Raji Thillainathan.