Mango kesari

Mango kesari! The weather is getting warmer, so I'm finding excuses to make deliciously summery looking food. This is a Southern India desert made with mango puree and sooji (semolina). Cashews and cardamom are also added for flavour. So tasty and can be served hot, warm or cold. This recipe serves 2. 

Ingredients:

Flesh of one large mango - blended or 1/2 cup mango pulp

1/2 cup fine semolina

1 tsp cardamom powder

Handful cashews, sliced

1/4 cup sugar

2 tbsp ghee or butter

1 1/2 cups boiling water

Method

• In a large frying pan, melt the ghee. Roast the semolina and cashews until fragrant and golden.
  
  
  
• Add the mango puree or pulp and mix well. Add the sugar and cardamom as well. 
  
  
  
• Slowly add 1.5 cups water, whisking so no lumps form.
  
  
  
• Once well mixed, cover with a lid and let simmer for 3 minutes until all the water has been absorbed.
  
  
  
• Enjoy as is, or if you want you can transfer them to ramekins like I did. Just fill the ramekins and ensuring it is completely pressed in. Let set for around 20 minutes before carefully removing.