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Jonna Rawa Kesari Yum
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.
Jonna Rawa Kesari
Course dessert
Cuisine south indian
Prep Time
10 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • ½ cup Jowar Rawa Cracked / Sorghum/ Jonna
  • 2 ~ 3 tbsps Sugar
  • ½ cup Milk
  • 1 cup Water
  • ¼ tsp Cardamom Ground
  • 2 tbsps Big pinchs Saffron milk , crushed and soaked in warm
  • 2 tbsps Ghee
  • 1 Apple Small , chopped
  • ½ cup Pineapple cubes
  • 1 tbsp Cashews
  • 1 tbsp Almonds
  • 3 tbsps Pomegranate seeds
Course dessert
Cuisine south indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • ½ cup Jowar Rawa Cracked / Sorghum/ Jonna
  • 2 ~ 3 tbsps Sugar
  • ½ cup Milk
  • 1 cup Water
  • ¼ tsp Cardamom Ground
  • 2 tbsps Big pinchs Saffron milk , crushed and soaked in warm
  • 2 tbsps Ghee
  • 1 Apple Small , chopped
  • ½ cup Pineapple cubes
  • 1 tbsp Cashews
  • 1 tbsp Almonds
  • 3 tbsps Pomegranate seeds
Jonna Rawa Kesari
Instructions
  1. Heat 1tbsp ghee in a pan, add cashews, almonds and cook till the nuts turn golden brown. Remove from the pan and set aside.
  2. 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.
  3. 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.
  4. Add the sugar and cook till sugar is dissolved and the mixture is thickened.
  5. 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.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 60.

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