We don't want to stuff ourselves and our guests with a dessert which is laden with sugar n ghee, takes hours to cook and which takes even more hours to digest. Especially after a simple flavourful meal we want something simple but just as tasty . The answer is "Apple kesari".
It is a dessert made with semolina cooked in milk and sugar, infused with saffron and nutmeg to which fresh fruit is added. In every bite there is a medley of all the flavours and textures which takes the dessert experience to another level.
I found this recipe in "Samaiyal Samraajyam" by "Arusuvai Arasu Natrajan". We all know that he is a very famous cook know for his "Chettinad" and "Annaprasadham" dishes for "Kanchimadam and Thirupathi Darmashala". There is so much to write about him that I could have a new page.
This is a twist to the original kesari which is a speciality of a Brahmin kitchen, quick to make and tastes fantastic. The addition of fresh fruit, nutmeg and almonds to a simple dessert turns it into a divine one.
Serves : 4-5 people.
Prep time : 10 mins.
Cooking time : 10 mins
For the kesari:
Cooking apple [medium] :1
Lemon juice: 1 tsp.
Rava [Semolina]: 1 cup.
Sugar: 1 cup.
Hot Water: 3cups.
Saffron threads: 2 pinches.
Milk: 3 tbsp.
Nutmeg powder : 2 pinches
Almond flakes: 1 tbsp.
Raisins: 1 tbsp.
Ghee: 4 tbsp.
1.In 1 tbsp of ghee fry the almond flakes and raisins. Keep aside. Soak the saffron in the warm milk.
2.Peel, core and chop the apple. Mix with the lemon juice and keep aside.
3.Heat 1 tbsp of ghee in a kadai and add the rava. Saute in low flame until you have a pleasant aroma coming through.
4.Add the water. Increase the flame to medium. Keep stirring as there should not be any lumps.
5.Once the rava is cooked add the sugar, nutmeg and the saffron soaked in milk and mix well.
6.The mixture will become watery first but will come together in a few minutes.The semolina will take around 6 - 8 minutes to cook
7.Add the raisins, almonds, chopped apples and the rest of the ghee and mix well.In a couple of minutes the mixture will start leaving the sides of the pan. Remove from flame.
Note: I have added the raw chopped apples as the texture is slightly crunchy which provides a contrast to the soft semolina. You can cook the apples in 1/4 cup of water until soft and then add it to the semolina in step 7.
You can substitute fresh pineapple instead of apples and add a few drops of pineapple essence for a completely different flavour.
I am pleased to say that this recipe is featured in ebook-100 Yummy Diwali Recipes by Indusladies.com . The book is released this year and has 100 yummy sweet recipes and it is absolutely free for download. Visit this page for free download...:)
Scribbled by Reva.