The word "kesari" refers to the colour orange and, in some contexts, also to saffron, which is referred to as "kesar." This dessert is essentially an orange-colored semolina pudding with saffron flavouring. Ghee, rava, sugar, water, saffron, and orange food colour are the main components of kesari.
Ingredients:
Kuthiraivali / Barnyard millet - ½ cup
Sugar - 1 cup
Water - 1 ½ cups to 2 cups
Cardamom powder - ½ tsp
Ghee / clarified butter - 3 TBSP
Cashew nuts - 2 tablespoon (broken into pieces)
Raisin - 2 TBSP
Orange food color - a pinch (optional)
Method:
About 1 teaspoon of clarified butter or ghee should be heated in a pan. To roast the millet evenly, add the measured Barnyard millet and stir continuously. Be sure to cook it over a low to medium flame. The millet will begin to smell and have a slight colour change.
When the millet has reached room temperature, remove it.
To create a fine semolina or rava-like texture, grind the roasted millet.
The cashews and raisins should be fried in the same pan with 1 more teaspoon of ghee. Set it aside on a plate.
While waiting, heat three cups of water and bring them to a boil. Ladle it out.
Return the ground millet to the pan and heat it up for another minute. Reduce the heat now and gradually pour the boiling water over the millet. Mix thoroughly to remove any lumps, then cook the millet over a low flame. If necessary, keep adding hot water to ensure that the millet cooks thoroughly. About 5 to 7 minutes will pass.
Verify that the millet is fully cooked and is soft.
Mix well after adding the measured sugar to the cooked millet. Allow the kesari to cook after adding 1 tablespoon of ghee.
It will begin to solidify the mixture. Add the remaining ghee, the cardamom powder, and any food colouring you're using at this point. Mix thoroughly and cook until the kesari begins to pull away from the pan's sides.
After adding the raisins and fried cashews, extinguish the flame.
The kesari can now be consumed.
Comentarios