CHETTINAD STYLE FRUIT KESARI RECIPE

Ingredients

• 1 cup rava, sooji, or semolina
• 2 cup sugar
• 1/2 cup coarsely chopped apple
• 1/2 cup coarsely chopped pineapple
• 1/4 cup Raisins
• 1/8 cup cashews
• 1/4 cup of ghee
• 1/4 cup olive oil
• Optional: 2 drops pineapple essence
• a pinch of salt
• Water (2.5 cups)

Instructions

1. Chop the fruits and set them aside for at least 30 minutes with 3 tablespoons of sugar. Heat the cashews in a pan with ghee and oil. Simply give it a good swirl. There’s no need to make it golden.
2. Stir in the raisins over medium heat until completely swollen. Add the rava and toast until the raw scent disappears. There’s no need to wait for the rava to turn color.
3. Side by side, bring water to a boil and add it to the roasted rava. As it boils, be careful not to overflow or spill. At this point, season with salt. Mix until it reaches a thick consistency.
4. Cook for 4 minutes, covered, over low heat, or until done. Combine thoroughly.
5. Mix in the sugar and food coloring (please use natural plant-based food coloring). It’s accessible online or in specialty food stores). Mix until the mixture is watery.
6. Remove the watery sugar from the bottom and add the fruits. Combine thoroughly.
7. Continue to mix until the Kesari begins to leave the edges of the mixing bowl, then transfer to a serving bowl.

Notes

• The oil helps to keep the Kesari’s loose texture, which is vital. If you use all of the ghee, it will become excessively thick.
• To avoid the oil smell in the Kesari, use only refined sunflower oil or another oil with a milder flavor. There will be no groundnut oil.
• You can use a variety of fruits, including pear and fresh grapes, both brown and green.
• I didn’t use any essence because the pineapple and apple flavor is strong enough on their own.
• If using essence, mix it in with the food color. Don’t add any more because it will ruin the flavor.
• Vanaspati can also be substituted for oil. However, it solidifies in the same way as ghee does.