Categories
My recipes Sweets

(580) Raw Mango Gruel

Keri ni raab

Mango Gruel: Tradition with Health Benefits
Mango gruel, traditionally prepared during Ram Navami, is a refreshing summer drink made from raw mango, Misri and aromatic spices. This age-old preparation is not just a religious offering but also a natural remedy to combat rising heat during the month of Chaitra. Rich in electrolytes, it helps prevent dehydration, fatigue, and heat stroke. The combination of sweet misri and tangy raw mango balances energy levels while supporting digestion. A light tadka of cumin seeds, clove, and cinnamon enhances its flavor while improving digestion and metabolism. Its cooling nature helps calm aggravated Pitta during seasonal transition. Simple, nourishing, and deeply rooted in tradition, mango gruel beautifully blends devotion with practical health wisdom.

Ingredients

  • 500 gms raw Mango.
  • ½ cup Sugar or Misri powder.
  • ¼ cup Wheat flour.
  • ¼ tsp. Cardamom powder.
  • 2 tbs. Ghee
  • ¼ tsp. Cumin seeds.
  • 2-3 cloves.
  • ½ inch Cinnamon stick.

Method

  1. Wash, wipe and peel mangoes.
  2. Cut mangoes into small dice and keep aside.
  3. If you are using Misri then grind it into coarse powder so that it melts fast in the gruel.
  4. Heat ½ tbsp. ghee in a thick bottom sauce pan or kadhai. Add cumin seeds, cinnamon sticks and cloves for tadka.
  5. Add mango pieces and saute till it becomes tender.
  6. Transfer cooked mango pieces and again heat remaining ghee. Add wheat flour and saute till golden brown.
  7. Now add mangoes, mix well and add 1 liter of water in it.
  8. Stir continuously to avoid forming lumps, add sugar and cardamom powder in it.
  9. When water starts boiling, switch off the flame and gruel is ready to serve.
  10. Offer luke warm Mango gruel to Lord Ram with love faith and devotion.

List Of My Recipes

Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

One reply on “(580) Raw Mango Gruel”

Leave a comment