A little twist to the authentic South Indian classic pudding; Kesaribath can be made with many fruits like banana, pineapple, pomegranate, and apple. Green apple is a little tangier and hence caught my taste buds. Try it!
What I used: Serves 4
1 cup fine chirotee rave (finest semolina/ wheatlets)
1 cup green apple, peeled and grated
1 and ½ cup sugar (add 2 cups if you have a sweet tooth)
3 cups water
A pinch of saffron
4-6 tsp of ghee/butter
A few raisins to garnish
In a medium saucepan, dry roast the rave on low heat until it is light brown. Set aside.
In a bowl, combine the grated apple, water and saffron. Bring it to a boil on medium heat until the apple is nice and soft. When the water is on a constant boil, it is time to add the rave.
Using a serving spoon, scoop the rave little by little; add it into the water, stirring constantly. When the mixture thickens to form a smooth pudding consistency, add the sugar.
Stir it in thoroughly to form a smooth mixture without lumps. Turn the heat to low and cover for 5 minutes.
When the mixture has thickened, turn off the heat. Add cardamom powder, raisins and ghee. Serve hot. Enjoy!