CARAMEL KESARI

 

 

I always ring in the New Year on a sweet note. I commence my cooking by preparing a sweet dish early in the morning—sometimes it’s a simple kheer or payasam. Kesari is an ubiquitous sweet pudding in South Indian households, but for me, it is not just a dish; it carries tonnes of nostalgia. It was the go-to sweet prepared for almost every occasion, with semolina being a humble staple readily available on our kitchen racks.

This caramel kesari is a small twist on the authentic version. I haven’t added cardamom, as I feel its flavour conflicts with the richness of caramel. I truly enjoyed this variation—it felt like digging into a bite of candy I relished as a child.

With this sweet dish, I convey my New Year wishes to everyone who reads my blog: may your life be as sweet and flavoursome as this dish.

 INGREDIENTS :

 

SEMOLINA /  RAVA-  1 CUP

MILK-  3 CUPS

SUGAR- 2 CUPS

ALMONDS/ CAHENUTS

GHEE- 1/4 CUP

 

PROCEDURE :

 

1. In a pan heat heat a teaspoon of oil and roast semolina till emanates nice aroma.Take care not burn it.

 

2.Take the roasted semolina and soak it in 3 cups of milk for 30-40 minutes.

 

3.In a pan add sugar and heat it.Keep the stove in sim and allow the sugar to caramelize.When the sugar starts to melt,add the ghee and switch off the stove when the sugar turns honey colour.

 

4.Now carefully transfer the soaked semolina over the caramelized syrup.Now switch on the stove and keep stirring in very mild heat.

 

5.Don't panic if the sugar syrup turns into crystal,as it well melt down on heating.

 

6.When the sugar blends well with semolina and it starts leaving the sides of the container,switch off.

 

7.Heat ghee in a pan and roast any nuts of your choice and add the kesari and mix well.