Just in time for Diwali, Dhivya Subramanian shares her recipe for the popular sweet.
Kesari is a popular dessert and a staple at South Indian festivals and weddings. Each family has its own way of preparing the dish, with subtle variations in ingredients and technique. It’s also the first dessert my mum taught me and is very forgiving.
Made with rava and kesar , the dish has a beautiful golden colour and rich aroma. You can enjoy it warm with a drizzle of melted ghee, like I do, but it’s also delicious served cold or at room temperature.Melt 1 tablespoon ghee in a small frying pan over medium heat, then add cashews and toast until golden brown, keeping a close eye to ensure they don’t burn, about 3 to 4 minutes. Set aside.
Place a large non-stick pan over medium heat and add 3 tablespoons of ghee. Add rava and toast it, stirring continuously, until golden, about 5 to 6 minutes. Carefully pour in 2½ cups just-boiled water and cook until rava is translucent, around 8 to 10 minutes.Add sugar and continue to cook, stirring, until the sugar is dissolved, about 5 minutes. Continue cooking until the kesari begins to thicken, about 10 to 15 minutes. Stir in the remaining ghee, cardamom and fried cashews.
To serve, grease a large bowl with ghee and add the kesari. Gently smooth out the top with a spoon and drizzle with melted ghee.Dhivya is a Toronto-based professional food photographer, video creator, and recipe developer. Her recipes are inspired by her rich heritage, travel experiences and her busy life as a mom to two girls. Her work reflects a blend of creativity, cultural influences and a love for culinary art. Follow her on instagram @maplechutney.
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