Mango Rava Kesari - Instant pot -

Prep Time:5

Cook Time:5

Total Time:10

1 cup Frozen Mango pieces Deep brand frozen kesar mango pieces or puree or fresh mango puree
1/2 cup Coarse sooji Roasted
1 cups Water
1/2 tsp Cardamom powder
2-3 tbsp Ghee for vegans, use oil or vegan ghee
1/2 cup Sugar add only 1/4 cup sugar when canned puree is used
2 Whole Cashews make halves
1 tbsp Almonds chopped
1 tbsp Raisins optional
1 or 2 pistachios chopped
pinch Saffron optional

Get Recipe Ingredients

Wash the mangoes thoroughly, chop them into pieces, and add them into a blender along with sugar or jaggery, whole cardamom or powder. Blend it until smooth consistency.
1 cup Frozen Mango pieces
Turn on SAUTE mode, and add ghee to the inner pot. Add cashews, pistachio, and almonds and fry them until they change color to golden. Turn off SAUTE mode and remove the nuts to a small bowl.
2 Whole Cashews, 1 tbsp Almonds, 1 tbsp Raisins, 1 or 2 pistachios
Add roasted sooji (semolina), water, saffron, and mango puree to the inner pot.
1/2 cup Coarse sooji, 1 cups Water, 1 cup Frozen Mango pieces
Seal the instant pot lid with the vent closed and PRESSURE COOK for 1-minute High pressure.
Wait for natural pressure release. When the pin drops, open the lid and fluff the rava kesari with a fork or spatula.

For babies, When All allergies are tested, add dry roasted nut powder to the recipe.

Below 1 year sugar or jaggery should be avoided. Sweetness from mango is enough for their palate.

You can add more mango puree for little runny consistency.

Servings:

Calories: 162kcal