Name: Mango millet kesari recipe by Radha Natarajan at BetterButter
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
Ingredients: 1/2 cup kodo millets / varagu can use any other millets; . 3/4 cup sugar; 3-4 nos cardamoms; 5-6 nos cashew nuts; 3-4 tbsp mango pulp; or 2-3 tbsp Instant Mango juice powder.; . pinch of saffron soaked in warm milk; 3 tbsp melted ghee

ABOUT Mango millet kesari RECIPE

Not only do millets cook super fast but taste wise it is really delicious though nothing like semolina if you are making a kesari nevertheless a roasted nutty taste

Ingredients Serving: 4

1/2 cup kodo millets / varagu can use any other millets
. 3/4 cup sugar
3-4 nos cardamoms
5-6 nos cashew nuts
3-4 tbsp mango pulp
or 2-3 tbsp Instant Mango juice powder.
. pinch of saffron soaked in warm milk
3 tbsp melted ghee

Instructions

Dry roast kodo millets in a dry pan till it changes colour ..golden .Will be aromatic too.
Remove and keep aside to cool .
Grind both sugar , cardamoms, and kodo millet in a mixie till a fine powder almost like semolina or even finer.add the saffron powder to this mix, it helps when you to make kesari next time , store excess if any in a clean air tight contain
Remove and keep aside.
Heat a pan ,add some ghee, roast the cashew nuts , Add, water about 1 cup .
Allow to boil well. Lower flame , add the measured millet rava , stir to avoid lumps.
Cover and cook on a simmer for 2-3 minutes . Add remaining ghee if any .
When it thickens, add the mango pulp, mix well Allow the kesari mixture to thicken slightly but not like upma.
Remove and let cool Yummy delicious smooth kesari is ready , on cooling you will see it becomes very soft , lump free .
Do not allow kesari mixture to thicken too much like upma like a big lump, it becomes hard later. Remove from flame and allow to cool when it resembles like a thick flowing mixture.
On cooling it becomes nice and firm . Adding more sugar and ghee is up to you

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