One thing I love in wedding food is this Fruit Kesari. They serve either fruit kesari or pineapple kesari. I love both! Though I have attended only 3-4 wedding functions other than our family weddings, I have not seen anyone serving the ordinary kesari. It will be something special. Some call it as pineapple pudding or fruit pudding too. But I don’t know why they name it pudding when it is kesari. We used to even make fun saying attaching pudding to everything, hehe. I wanted to try it for a long time at home, so today I had everything in hand and even Vj – the Kesari lover was at home, so thought of giving it a try and it turned our amazingly good! I referred Revathy mam’s recipe that I noted down in my recipe book but changed accordingly to suit my taste and convenience.
Fruit kesari recipe
Recipe Cuisine: Indian | Recipe Category: Sweets
Prep Time: 30 mins | Cook time: 25 mins | Serves: 6
Prep Time: 30 mins | Cook time: 25 mins | Serves: 6
Ingredients
| Rava / Sooji/ Semolina | 1 cup |
| Sugar | 2 cups* |
| Apple, chopped finely | 1/2 cup |
| Pineapple chopped finely | 1/2 cup |
| Raisin | 1/4 cupv |
| Cashew nuts | 1/8 cup |
| Ghee | 1/4 cup |
| oil | 1/4 cup |
| Pineapple essence (Optional) | 2 drops |
| Salt | A pinch |
| Water | 2 & 1/2 cups |
*Sugar can be as less as 1 & 1/2 cups
Method
- Chop the fruits and keep it mixed with 3 tblsp of sugar for atleast 30 mins. Heat a pan with ghee and oil and add the cashewnuts. Just give it a stir. No need to make it golden.
- Add the raisins and stir in medium flame until it gets bloated fully. Add the rava and roast until the raw smell goes off. No need to wait until the rava turns colour.
- Boil water side by side and add it to the roasted rava. Carefully mix as it may overflow or spill as it boils. Add salt at this stage.
- Mix well until it gets thick in consistency.
- Cook covered for 4 minutes or until done in low flame. Mix well.
- Add sugar and colour. Mix until its watery.
- Add the fruits without the watery sugar at the bottom. Mix well.
- Keep mixing until the kesari starts leaving its sides and transfer to the serving bowl.
Notes
- Oil helps in maintaining the loose texture for this kesari, which is important. Otherwise it will become too thick if ghee is used fully.
- Use only refined sunflower oil or other oil which has less flavour to avoid the oil smell in the kesari. Definitely no groundnut oil.
- You can use various fruits like pear, fresh grapes- brown or green.
- I have not used essence here as pineapple and apple by itself gives a great flavor. If adding essence, add it along the food colour. Do not add more as it will spoil the flavor.
- Vanaspati can also be used in place of oil.
Tastes really great with the fruits and nuts giving it a great texture, just out of this world!
Tidak ada komentar:
Posting Komentar