Kesari

Introduction

History

Kesari has its origins in South India, where it is a traditional sweet dish served during festivals and celebrations. It is believed to have been introduced by the Mughals and has since become a staple in Indian cuisine.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Use clarified butter (ghee) for a rich and authentic flavor.

- Fry the nuts and raisins in ghee before adding them to the kesari for added crunch and flavor.

- Stir continuously while cooking the semolina to prevent lumps from forming.

- Adjust the amount of sugar and condensed milk to suit your taste preferences.

Serving Suggestions

Kesari can be served as a dessert or snack with a cup of hot tea or coffee.

Cooking Techniques

Continuous stirring is key to prevent lumps in the kesari.

- Cooking on low heat ensures that the kesari cooks evenly without burning.

Ingredient Substitutions

You can use sugar instead of condensed milk for a lighter version of kesari.

- Replace ghee with vegetable oil for a dairy-free option.

Make Ahead Tips

Kesari can be made ahead of time and stored in an airtight container for up to 2 days.

Presentation Ideas

Serve kesari on a decorative plate garnished with silver foil for a festive touch.

Pairing Recommendations

Kesari pairs well with savory dishes like biryani or curry for a balanced meal.

Storage and Reheating Instructions

Store leftover kesari in the refrigerator and reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of kesari contains approximately 250 calories.

Carbohydrates

Each serving of kesari contains approximately 30 grams of carbohydrates.

Fats

Each serving of kesari contains approximately 15 grams of fats.

Proteins

Each serving of kesari contains approximately 5 grams of proteins.

Vitamins and minerals

Kesari is a good source of iron, calcium, and vitamin E due to the presence of nuts and ghee.

Alergens

Kesari contains nuts and dairy (condensed milk), which may be allergens for some individuals.

Summary

Kesari is a rich and indulgent dessert that is high in carbohydrates and fats. It provides a good amount of proteins and essential vitamins and minerals.

Summary

Kesari is a delicious and indulgent Indian sweet dish made with semolina, ghee, sugar, and nuts. It is a popular dessert for special occasions and festivals, known for its rich flavor and aroma.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Kesari. It was many years ago, when I was just a young girl living in a small village in India. My grandmother, whom we affectionately called Ammamma, was known far and wide for her incredible cooking skills. She had a way of taking simple ingredients and turning them into the most delicious dishes.

One day, as I sat in the kitchen watching Ammamma cook, she began to prepare Kesari. The aroma of ghee and saffron filled the air, and I was immediately intrigued. As I watched her mix the semolina, sugar, and water together, I knew that this was a recipe I had to learn.

Ammamma noticed my interest and smiled at me. "Would you like to learn how to make Kesari, my dear?" she asked.

I nodded eagerly, and she began to explain the process to me. She told me about the importance of toasting the semolina until it turned a golden brown color, and how the saffron added a beautiful hue and delicate flavor to the dish.

As she continued to cook, I watched her every move, taking mental notes of each step. I could see the love and care she put into each dish she made, and I knew that was the secret ingredient that made her cooking so special.

After the Kesari was finished cooking, Ammamma scooped some into a small bowl and handed it to me. I took a bite and was instantly transported to a world of sweetness and warmth. The flavors danced on my tongue, and I knew that this dish would always hold a special place in my heart.

From that day on, I made it a point to learn as much as I could from Ammamma. I spent hours in the kitchen with her, watching, listening, and helping however I could. She taught me the importance of using fresh ingredients, cooking with love, and always striving for perfection.

Over the years, I continued to perfect my Kesari recipe, adding my own twist to it here and there. I shared it with friends and family, who all raved about its deliciousness. But no matter how many times I made it, the taste always brought me back to that first time I saw Ammamma make it in her kitchen.

As I grew older, I moved away from my village to start a family of my own. But no matter where I went, I always carried with me the memories of Ammamma and her incredible cooking. I made sure to pass down her recipes to my own children, including the beloved Kesari.

Now, as a grandmother myself, I find joy in teaching my grandchildren how to make Kesari. I watch as their eyes light up with excitement, just as mine did all those years ago. And as they take their first bite of the sweet treat, I can see the love and care that went into making it shining through.

As I sit here now, reflecting on the journey that brought me to this point, I am filled with gratitude for the lessons I learned from Ammamma. She taught me so much more than just how to cook - she taught me about tradition, family, and the importance of passing down recipes from generation to generation.

I may have learned how to make Kesari from various places and people over the years, but it was that first moment in Ammamma's kitchen that sparked my love for cooking and set me on the path to becoming the skilled chef I am today. And for that, I will always be grateful.

Categories

| Cashew Recipes | Clarified Butter Recipes | Evaporated Milk Recipes | Indian Desserts | Indian Recipes | Raisin Recipes | Semolina Recipes |

Recipes with the same ingredients