- Preparation time
- 5 mins
- Cooking time
- 15 mins
- 4 people
- Meal course
- Posted by
- Posted on
- April 2, 2017
About Carrot Kesari:
When guests knock your door unexpectedly, Rava Kesari is the easiest and the best choice to welcome them.
Rava Kesari is a delicious dessert-sweet served at the weddings and other celebrations in South India. It is also known as Kesari Bhath. It has originated from the Indian state; Karnataka. In Kannada, Kesari means saffron, that adds the mild orange to the dish. Especially during Ugadi (Kannada New Year), Rava Kesari is served with Khara Bhath or Upma. Rava Kesari is made with roasted semolina, sugar, ghee and a pinch of saffron. It can also be prepared with pineapple, banana, and dry fruits.
And here I am going to add a twist to this dessert-sweet by adding carrots to the traditional recipe.
- You can replace carrots with beets and try the same
- It’s not necessary that the sweet has to be in the shape of a box. You can try whatever shapes you are convenient with.
- Toast the cardamom pods in a dry pan over medium heat for 2 or 3 minutes, shaking the pan occasionally. And grind it with a spice grinder (if you don’t have a spice grinder, you can use your mortar and pestle to smash the cardamom pods). Add a little ghee in the pan and dry roast cashews till they turn golden and then raisins till they plump up. Set aside.
- Peel the Carrots and grate it well. Add them to the pan and saute it for 5 minutes.
- Mix the saffron in the water or a little of the food colour in the water and add it to the pan.
- When the water begins to boil, lower the flame and slowly add semolina to the pan stirring constantly to avoid lumps. After the semolina is fully cooked add sugar and mix well until the sugar melts. Add cardamom powder to the mix and stir it well.
- Apply little ghee on a plate; pour the Kesari in it; spread evenly; garnish with the roasted cashews and raisins and after cooling down, cut it into small diamonds or boxes.