MILLET MANGO KESARI ( VARAGU/KODO MILLET )

MILLET KESARI

Millet kesari is just an obvious addition to my list of many millet dishes .Now that we have figured out how to incorporate millets in a variety of dishes why not some yummy desserts too . This has got to be the most easiest,  most incredible of all millet dishes I  must say .

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 i feel .

I love the way the kesari turned out great with very little use of ghee as the moist roasted powdered  millet rava  behave differently than semolina .lot of millet info in my  blog do check it out .

the pic below shows the consistency it must be ideally before removing from gas, when cooled it will become more firm

millet mango kesari

Just to give a good fruity twist I added few tbsp of mango pulp as it was cooking , so ended up making some yummy mango millet kesari , not a special mango millet kesari recipe as such , just a taste added .

If you do not have fresh ripe mango pulp, no worry , add two tbsp of Tang mango powder, works like a charm! add it while finishing up.

roast kodo milets till aromatic and lightly golden .

ROASTED KODO MILLETS

 

MILLET KESARI ( KODO MILLET )

 

check this link for making ready to make  kesari mix in a jiffy ….http://wp.me/p8quUe-5z

Print Recipe
MILLET MANGO KESARI ( VARAGU/KODO MILLET )
A delicious mango millet keasri made quickly with kodo millets . Give a different taste to the usual by adding some mango pulp . Plain kesari taste just as good flavored with just cardamom powder.
mango millets kesari ( kodo milets )
Prep Time 5 minutes
Cook Time 7 minutes
Servings
nos
Ingredients
Prep Time 5 minutes
Cook Time 7 minutes
Servings
nos
Ingredients
mango millets kesari ( kodo milets )
Instructions
  1. Dry roast kodo millets in a dry pan till it changes colour ..golden .Will be aromatic too.
  2. Remove and keep aside to cool .
  3. 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 container , stays good for months .
  4. Remove and keep aside.
  5. Heat a pan ,add some ghee, roast the cashew nuts ,
  6. Add, water about 1 cup .
  7. Allow to boil well.
  8. Lower flame , add the measured millet rava , stir to avoid lumps.
  9. Cover and cook on a simmer for 2-3 minutes .
  10. Add remaining ghee if any .
  11. When it thickens, add the mango pulp, mix well
  12. Allow the kesari mixture to thicken slightly but not like upma.
  13. Remove and let cool
  14. Yummy delicious smooth kesari is ready , on cooling you will see it becomes very soft , lump free .
  15. Do not allow kesari mixture to thicken too much like upma like a big lump, it becomes hard later.
  16. Remove from flame and allow to cool when it resembles like a thick flowing mixture.
  17. On cooling it becomes nice and firm .
  18. Adding more sugar and ghee is up to you
  19. Normally the proportion for rava and sugar is, for 1 cup rava , sugar is usually nearly 2 cups I have reduced slightly , as I added sweet mango pulp too.
Recipe Notes

I have powdered sugar with millet as I  usually grind a  qty of kesari mix and store in fridge for easy preparation .

It  helps when unexpected guests  drop by   and you need a quick sweet , just measure few tbsp of the ready kesari mix, boil water like is done for upma , add, mix, add ghee,stir, thicken  its done in a jiffy .

It is even more faster  in  a microwave .

 

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