Blogging Marathon# 60: Week 1/ Day 2 Theme: Festival of the month Recipes Dish: Fruit Jonna Rawa Kesari
Today I have a sweet dish made with jonna rawa or jowar/ sorghum rawa instead of regular sooji or semolina. This recipe is from a Telugu cooking channel and even though I’m not into cooking fruits, this dish looked yummy on TV that I had to try it for myself.
Kesari is traditionally made with either sooji or godhuma/ wheat rawa. Using jonna rawa is a healthy substitute which gives a chewy texture to the dish.
Apple and pineapple are lightly sauteed in ghee before adding to the final dish, so they are slightly soft when bit into. All in all this can not only be made as prasad (offering to god) during festivals but also as a delicious dessert any time of the year.
Traditional South Indian festival dessert with a fruity and whole grain twist. Kesari made with Jonna rawa (cracked sorghum) and cooked with fruits. This can be served warm, at room temperature and even chilled.
2tbsps Big pinchsSaffron milk, crushed and soaked in warm
1AppleSmall , chopped
Heat 1tbsp ghee in a pan, add cashews, almonds and cook till the nuts turn golden brown. Remove from the pan and set aside.
In the same pan, add the apples and saute for 2~3 minutes or until slightly golden. Remove from the pan and add the pineapple pieces and cook for 2~3 minutes. Remove into a bowl and set aside.
In the same pan, heat the remaining 1tbsp ghee and saute jowar rawa for 2~3 minutes or until it changes color. Add the water and milk, bring to a boil, reduce the heat, cover and cook till rawa is cooked through, about 15~20 minutes.
Add the sugar and cook till sugar is dissolved and the mixture is thickened.
Add ground cardamom, saffron soaked milk, sauteed fruit and dry fruits. Mix well and turn off the heat. Sprinkle with pomegranate seeds and serve warm or at room temperature.