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Mango Kesari (Instant Pot)

by Sophie

Mango Kesari right in the time of Holi! This easy-to-make, intensely mango-flavored dessert is a must try.

Every cuisine has its own specialty delicious desserts. And for someone who has a sweet tooth, the list of desserts is never-ending. Although you can find hundreds of different recipes, we all look for something that is easy to make and have ingredients that are readily available in our kitchen pantry. One such dessert in the Rava Mango Kesari.

It is a delicious, decadent and flavoursome dessert that is made with semolina and is drenched in mango pulp. The unique texture of cooked semolina, the tropical flavour of mango, richness of desi ghee results in an experience that will leave you in awe and let you keep coming back for more! Here is another mango dessert recipe that you will love: Mango Katli Recipe.

How to make Kesari gluten-free?

Traditionally, Rava Kesari is made with Rava or semolina. Semolina is a grain derived from wheat contains gluten. So, if you are allergic to gluten, you can use cornmeal instead. Cornmeal is a naturally gluten-free ingredient. You can treat it just like semolina in this recipe, and you will get Kesari that is 100 % free from gluten.

What is mango Kesari?

Mango Kesari, also known as Mango Sheera, is a dessert that has its roots in India. Every spring, the festivities come together to make something special, traditional and fun! Mango is a widely sold fruit in India, especially during spring and summer. This dish takes the flavor from the most popular Indian fruit. The main ingredient of this dessert is semolina. For the base, you have to roast nuts and semolina in desi ghee, then add sugar and cook it in milk or water. It is finished off with saffron strands and mango pulp. The dish is rich, sweet with a refined favour of mango. Furthermore, the nuts and raisins add crunch to them. 

How to store mango Kesari?

Storing mango kesari or any type of kesari is a breeze. The reason I adore this dessert is that it stays fresh in the refrigerator for up to 2 weeks. However, you have to make sure you store it in an air-tight container.

Furthermore, you can freeze mango Kesari as well. Simply place the dessert in an air-tight container and freeze. It is good to go for about 2 months. And when you feel like eating it, thaw, reheat and enjoy!

What kind of semolina should you use for Mango Kesari?

You will find two types of semolina in the stores. One is made from hard wheat and other from the soft wheat. For making Kesari, the best option is to use soft wheat semolina. It is easy to cook and gives the texture you are looking for.

There are two main ways of cooking semolina for Rava Kesari. Some people like to roast semolina dry while others roast it in desi ghee. Although both ways are used, I prefer to cook semolina in desi ghee. It results in a more flavorful Kesari.

How to Make Mango Kesari in the Instant Pot?

Easy ways to cook Pineapple kesari

Ingredients of Mango Kesari:

1 cup fine semolina (also known as rava or sooji), 1 cup organic cane sugar, 1 cup mango pulp or purée, ½ cup finely chopped sweet mango pieces (optional), 1/3 tsp mango flavor (optional), 2 tbsps. chopped almonds and cashews, 2 tbsps. Golden Raisins, 10 saffron strands soaked in 2 tbsps. water, 3.5-4 cups Water (boiled with mango pieces), 1 cup Ghee (homemade or store bought), ½ tsp of Cardamom powder

Instructions To Make Mango Kesari:

  1. In a sauce pan, take the water and heat it with the cut pieces of mango. Boil the water till mango is soft.
  2. Set the Instant Pot to the SAUTE mode and select the NORMAL option. We don’t want to cook the ghee and semolina on HiGH or LOW mode. 
  3. Pour about 3/4 cup of ghee to the instant pot. Once ghee melted and the display shows HOT, add the chopped almonds roast them until they are nicely brown.
  4. Now add the fine sooji or semolina. From this time, you will need to roast the semolina really well continuously until it becomes fragrant and the color changes to lightly golden.
  5. Roasting is a crucial step and you will need do do it very carefully. If not roasted well, your kesari will taste bland and if over roasted, the taste will have a hint of burnt flavor. All we need is light golden brownish roasted semolina.  
  6. Once roasted, add the sugar to the instant pot and stir well.
  7. Now add hot water with mango pieces, cardamom powder, mango flavor, golden raisins, and stir well until the semolina is mixed in water evenly without any lump.
  8. Add saffron and stir well. At this point, you may continue the SAUTÉ mode and cook your kesari till it’s nicely fluffy. The process will take another 5-7 minutes. Or, you can CANCEL the SAUTE mode. Lock the lid of the instant pot in place and switch the mode to PRESSURE COOK. Set the timer on HIGH for 2 minutes. SEAL the valve and let the IP cook the kesari. 
  9. After 2 minutes select the QPR to release the pressure. 
  10. Open the lid and quickly stir in the mango purée and mix well until all ingredients are well incorporated.
  11.  Add more ghee now and use a spoon to mix everything again.
  12. Lock the lid and let the pot with kesari sit for 5 minutes. If your kesari has a lot of liquid at this point, use the SAUTE mode to evaporate water.
  13. Garnish with roasted nuts and serve hot. Enjoy!

 

Mango pudding

Mango Kesari Instant Pot

Make this delicious mango kesari in your instant pot. This sooji kesari is yum and an easy festive dessert fix. Try it this Holi!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Indian
Keyword: Easy kesari, Holi dessert, Instant pot kesari, Mango kesari, Mango sheera
Prep Time: 10 minutes
Cook Time: 2 minutes
Servings: 6
Calories: 410kcal
Author: Sophie
Cost: $8

Ingredients

  • 1 cup fine semolina, also known as rava or sooji
  • 1 cup organic cane sugar
  • 1 cup mango pulp or purée
  • ½ cup finely chopped sweet mango pieces, optional
  • 1/3 tsp mango flavor, optional
  • 2 tbsps. chopped almonds and cashews
  • 2 tbsps. Golden Raisins
  • 10 saffron strands soaked in 2 tbsps. water
  • 3.5-4 cups Water, boiled with mango pieces
  • 1 cup Ghee, homemade or store bought
  • ½ tsp of Cardamom powder

Instructions

  • In a sauce pan, take the water and heat it with the cut pieces of mango. Boil the water till mango is soft. Let the water be hot.
  • Set the Instant Pot to the SAUTE mode and select the NORMAL option. We don’t want to cook the ghee and semolina on HiGH or LOW mode.
  • Pour about 3/4 cup of ghee to the instant pot. Once ghee melted and the display shows HOT, add the chopped almonds roast them until they are nicely brown.
  • Now add the fine sooji or semolina. From this time, you will need to roast the semolina really well continuously until it becomes fragrant and the color changes to lightly golden.
  • Roasting is a crucial step and you will need do do it very carefully. If not roasted well, your kesari will taste bland and if over roasted, the taste will have a hint of burnt flavor. All we need is light golden brownish roasted semolina.
  • Once roasted, add the sugar to the instant pot and stir well.
  • Now add hot water with mango pieces, cardamom powder, mango flavor, golden raisins, and stir well until the semolina is mixed in water evenly without any lump.
  • Add saffron and stir well. At this point, you may continue the SAUTÉ mode and cook your kesari till it’s nicely fluffy. The process will take another 5-7 minutes. Or, you can CANCEL the SAUTE mode. Lock the lid of the instant pot in place and switch the mode to PRESSURE COOK. Set the timer on HIGH for 2 minutes. SEAL the valve and let the IP cook the kesari.
  • After 2 minutes select the QPR to release the pressure.
  • Open the lid and quickly stir in the mango purée and mix well until all ingredients are well incorporated.
  • Add more ghee now and use a spoon to mix everything again.
  • Lock the lid and let the pot with kesari sit for 5 minutes. If your kesari has a lot of liquid at this point, use the SAUTE mode to evaporate water.
  • Garnish with roasted nuts and serve hot. Enjoy!
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Nutrition

Serving: 120g | Calories: 410kcal | Carbohydrates: 31g | Protein: 3g | Fat: 29g | Saturated Fat: 4g | Fiber: 1g | Sugar: 17g
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Mango kesari pin

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