Gayathri's Cook Spot: Kesari

This is the final week of Blogging Marathon #25. Srivalli gave us three letters and the three recipes we choose must start from the given letter. It may be any language. For the first day the letter is K. I went through so many recipes for K and finally I decided our classical sweet Kesari. Though I have already posted different varieties of kesari, this one is special. Nowadays every in marriage funtion the caterers serve fruit based kesari. I have seen so many recipes for pineapple kesari in the web but they all use pineapple juice instead of water. So I decided to add fresh pineapple slices into kesari so that it resembles the kesari served at marriages. I also added a tsp of pineapple essence and so the kesari was brimming with pineapple flavour. The chunks added a nice bite to the soft kesari. The more you add ghee the flavourful and soft the kesari will be. I have also added some oil which increases the softness of kesari.

Vegetable oil-1/8 cup

Pineapple chunks-1 cup

Pineapple essence-1/2 tsp

Cardamom Powder-1/4 tsp

Yellow Food Colour-a few drops

1. Add 1/8 cup of ghee and add the rava to it.

2. Roast until golden.

3. Add 3 cups of water, pineapple essence and yellow food colour. Add the pjneapple chunks and mix well.

4. Keep on stirring until rava is cooked. Add sugar, oil and cardamom powder. Stir continuosly.

5. In a separate pan add remaining ghee and fry brken cashews and raisins.

6. When golden add it to kesari and mix well.

7. Remove from stove when sugar dissolves completely and the mixture resembles a very thick batter.

8. When cool the texture of the kesari will be perfect.