As human beings, we need constant reminders. Reminders that we are mortal, unable to control a lot of things by ourselves. At times, don’t we feel frustrated that we can’t do things by ourselves? I was reading through this status of Sister Yasmin Mogahed (yes, I seriously love her for the sake of Allah!) and there was this particular comment, which couldn’t be so true!
I leave it to you all to think about it… 🙂
Kesari is one of my favorite desserts. I have already shared my recipe here. Since I use limited ghee, the taste varies but I also love having them from the Tamilian restaurants here, especially at Sangeetha’s. This one is a delicious variation, which has the bites of pineapple in between. The pineapple is stewed for some time before adding the rava to it. In case you need the pineapple to be melted, you can even cook it up with sugar till it becomes almost compote like. In either case, it is a totally delicious dessert on its own.
Posted on this day:
- ⅔ cup chopped pineapple
- 1½ cup water
- A pinch orange color
- 2 tbsp ghee
- 10-15 cashewnuts, split
- 10-15 raisins
- ½ cup semolina/ rava
- ¼ tsp cardamom powder
- ⅓ cup sugar
- Combine the pineapple, water and orange color in a saucepan. Bring to boil.
- By the side, in a wide pan, heat ghee. Fry the cashewnuts and raisins till done.
- Add in the semolina/ rava and saute till it gives out a nice aroma.
- By this time, the water would have boiled. Switch off and add into the roasted rawa.
- The mixture will start spluttering. Keep stirring with a long handled ladle to avoid any lumps.
- The mixture will start thickening and coming together.
- Add the cardamom powder and cook on low flame till it further thickens.
- Add in the sugar. It will start melting. Cook till it is totally melted and combined into the kesari. The mixture will leave the sides of the pan.
- Switch off and transfer to a plate. Allow to cool slightly.
- You can enjoy this warm or cold - I love it warm!