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
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.