KESARI (semolina sweet)

The origin of this sweet is from the south indian kitchen.This sweet can be served for any occasion. The rich south Indian breakfast is compulsorily served with this sweet.Here I want to give you the basic kesari recipe with variations like pineapple kesari, and milk fruit kesari.
1cup rawa(semolina or sooji)
1+1/2 cups sugar
1/4 cup ghee
1 tblsp. sunflower oil(not coconut oil or gingelly oil)
Yellow Coloring or kesari powder
1/4 cup cashewnuts
Few raisins.
2-3 cardamons powdered
2 cups water
A pinch of salt
Method :Heat a tblsp.of ghee and lightly roast the cashewnuts and raisins,and set aside.In the same pan roast the semolina for a few minutes. Heat the water in another vessel,and to the roasted rawa with coloring and salt. Cover and cook on a slow fire till the semolina swells up.Next add the sugar and mix well without lumps.Add the ghee and the rest of the ingredients and keep mixing till thick. Transfer to a greased tray, or banana leaf.Add a tblsp.of ghee on top to get a glossy look. You can cut into desired shapes and serve or serve in individual bowls.
Ingredients -1 cup pineapple chopped, rest of the ingredients are the same.
Method:Same as the basic.
2 cups milk or thick coconut milk
1 cup fruits(mango,pineapple,grapes,apple)
Rest of the ingredients are the same
Method:Replace water in the basic recipe with milk.
Note:Take care not to brown the semolina while roasting roasting.





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