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
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.
MILK FRUIT KESARI
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.