Kesari is one of the most popular South Indian desserts which is so famous among the people. We make use of Rava or Semolina as the prominent ingredient in this sweet and hence it’s also known by the name Rava Kesari. We normally have Kesari as a sweetener for breakfast or after spicy vegetable meals. Festival seasons as well as functions usually see Kerari being made in houses and all relatives would enjoy this sweet irrespective of their age. Sugar is used for the sweet flavour and the use of roasted nuts and dry fruits imparts crunchiness. Ghee is another main component which gives away the alluring aroma and flavour. Have a look at the list of ingredients to be used and the detailed instructions involved in this Kesari recipe on how to make this lip-smacking dessert.
Sweet Kesari Recipe
Ingredients:
- Rava or Semolina – 500 gm
- Ghee or Clarifies Butter – 250 gm
- Plantain – 1 (Chopped into small pieces)
- Raisins and Cashew Nut – 100 numbers each
- Cardamom – 25 numbers (Made to a fine powder)
- Cumin Seeds – 1 tablespoon (Made to a fine powder)
- Sugar – 500 gm
- Water – 5 medium-sized glasses
- Food colour or Kesari Powder – 1 Pinch (It’s advisable to avoid the colours)
Method:
Step 1: Keep a deep pan on the flame and wait for it to get heated.
Step 2: Add some ghee into the pan and heat it for some time, transfer the raisins to the pan for frying.
Step 3: When the raisins are fried, remove them from the pan and keep it aside.
Step 4: Make use of the same ghee remaining in the pan and add the cashew nuts to get it fried.
Step 5: As the cashew nuts are fried, take them out of the pan and keep them aside in a bowl.
Step 6: Now, add the chopped plantain pieces to the heated oil remaining in the pan and get it fried.
Step 7: Remove the fried plantain pieces into a bowl and keep them aside.
Step 8: Transfer the Rava or Semolina to the heated ghee and get it fried for some time.
Step 9: Once the Rava is fried properly and attains a golden brown texture, add the sugar in the same quantity as Rava, and get it sauteed.
Step 10: Use a low flame and mix the contents thoroughly using a spatula.
Step 11: When the mixture is sauteed well, pour water into the mixture and continue stirring.
Step 12: Now add a pinch of Kesari powder or the edible colour into the mixture and stir it perfectly.
Step 13: Pour the remaining ghee, powdered cardamom and cumin seeds. Continuously stir the mixture.
Step 14: Wait for the mixture to attain a thick consistency.
Step 15: When the mixture gets dried and slowly becomes thick, add the fried raisins, plantains and cashew nuts.
Step 16: Continue stirring and wait for it when the mixture attains a really thick consistency.
Step 17: When you feel that the mixture has attained a thick consistency, switch off the flame and transfer it into a serving bowl.
Step 18: Serve the soft and deliciously sweet Kesari with breakfast or lunch.
Even though it’s easy to prepare this sweet and soft dish, you would have to give the utmost attention to the details as it can very well disturb the dessert consistency. Also, we have used plantains in this Kesari recipe, we can also make use of other fruits like Dates, Pineapple and Apples for its preparation. The orange tint of the dish involves the use of permissible food colours. In fact, it’s advisable to refrain from the use of any artificial colours in making the recipe. Kerari preparations in houses would sometimes use Saffron for a slight orange shade and to enhance the taste.
