Heat water in a thick-bottomed pan or a deep, non-stick pan.
Measure sugar and rava together in a bowl.
Once the water starts boiling, reduce the flame completely and pour the rava-sugar mixture, while stirring continuously.
Make sure you keep stirring while pouring so that it doesn't form lumps anywhere.
Keep stirring on medium flame until it thickens slightly.
Now, add the mango puree and mix well.
Once it all thickens, add ghee and keep mixing until it rolls into a ball without sticking to the sides of the pan.
Fry a few cashews in ghee and add it to the kesari.
Mango kesari is ready.
Recipe and image courtesy: 4th sense cooking
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.