Mango Rava Kesari
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4.67 from 6 votes

Mango Rava Kesari - Mango Semolina Pudding

I am making a tiny tweak to this by adding mango pulp along with changes for making it a vegan dish. Adding mango brings a wonderful tropical taste to it. We are in the middle of mango season now and this is the best time to try this recipe with the sweetest of mangoes. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: Indian
Keyword: halwa, kesari, pudding
Servings: 4 people
Author: Uma Srinivas


  • ¾ cup semolina fine rava
  • ¾ cup organic sugar
  • ½ cup mango pulp or purée
  • 3-4 tbsp corn oil
  • Pinch of saffron or 1/4 tsp orange food color optional
  • 1 ½ cup water
  • 1-2 green cardamoms
  • 2 tbsp cashews


  • Place a nonstick vessel over a medium heat and sauté the semolina with 1 tsp oil. Sauté them until they are golden brown. Place them aside on a plate.
  • Roast the cashews in 2 tsp oil until they turn a golden color.
  • In the same pan, bring 1 ½ cups water to a boil and add saffron.
  • Stir it continuously as you add the semolina to the boiling water.
  • Continue to stir over medium heat and add the organic sugar.
  • As you see the water being absorbed by the semolina, add a tablespoon of oil and continue to stir. Repeat 2-3 times.
  • Now, add the mango pulp and continue stirring.
  • Add a pinch of salt, and crushed cardamoms. Mix evenly.
  • Turn off the heat and Mango Rava kesari is ready! With the right amount of oil and mango, Rava Kesari should melt in your mouth!
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