Kesari - means saffron or orange color in Sanskrit. A little twist to the authentic South Indian classic pudding; Kesaribath can be made with many fruits like banana, pineapple, pomegranate, and apple. A little orange juice, takes the classic dish to a whole new level, a little tangy, tasty and colorful. Try it!
What I used: Serves 4
2 cups fine chirotee rave (finest semolina, wheatlets)
1 cup fresh squeezed orange juice
2 cups of white sugar, add a cup more if you have a sweet tooth
3 cups water
A pinch of saffron
¼ tsp cardamom powder
4-6 tsp of ghee/butter, more if you like a richer dish
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 quart or cooker pan, combine the orange juice, water and saffron. Bring it to a boil on medium heat. 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. If you want to make little moulds, use any cup or mould of your choice, press the pudding into it, and invert it over a plate, and remove the mould. Serve hot. Enjoy!
Try another version - Green apply kesaribath.