Kesari Recipe : Watermelon Kesari with jaggery
Hi All, Hope all of you are doing good in this pretty hot summer. Today’s recipe is the usual Rava kesari but with a twist. Yes it is Watermelon Kesari. Do you remember me saying about how doubtful I was whether my Watermelon Cooler picture would be accepted by FoodGawker. Know what?? It was accepted in the first attempt and this kesari recipe is to celebrate that success. If you wish to read all the story behind this, click here to know more about it. Well, it was Sunday yesterday and I was longing to try this kesari recipe for a very long time. I got this idea on the one of the many days when I struggle to sleep. With watermelon readily available, I was super excited to try this and it was a success too. Best thing is I have stopped using refined sugar totally and I have made use of jaggery as the sweetner here.
Before I move on to the recipe, let me outline the few benefits of watermelon as I had mentioned in my earlier post. Watermelons are mostly water — about 92 percent — but this refreshing fruit is soaked with nutrients. Each juicy bite has significant levels of vitamins A, B6 and C, lots of lycopene, antioxidants and amino acids. There’s even a modest amount of potassium. Plus, this quintessential summer snack is fat-free, very low in sodium and has only 40 calories per cup. (Source: LiveScience).
I always love to experiment in my recipes and if you would like to try another yummy sweet experiment, then this Chocolate Semiya Payasam is the right choice. Without further ado, let me move on to the Kesari recipe.
Preparation Method of Watermelon Kesari:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Rava/Sooji/Semolina: 1/2 cup
Grated Jaggery: 3/4 cup(varies according to sweetness of watermelon)
Watermelon juice without seeds: 1.5 cups
Cashews and Raisins: a few
Ghee: 2 tbsp
1. Dry roast sooji/rava till it slightly changes color and releases a nice aroma.
2. Heat ghee in a pan. Roast cashews till they turn golden brown. Keep aside. Also, roast raisins till they puff up and keep aside.
3. In the same pan, add the watermelon juice and bring to a boil.
4. Meanwhile, melt jaggery in another pan and strain to remove impurities.
5. Once the watermelon juice comes to a boil, add the roasted rava in a slow stream and keep mixing so that it does not form lumps.
6. Once the rava has absorbed all the liquid, add the melted jaggery and mix well.
7. Add the roasted cashews and raisins finally.
1. No color needs to be added since the jaggery and watermelon gives color.
2. Add jaggery according to taste. The watermelon might be sweeter. Also the sweetness depends on the brand of jaggery used. So, use accordingly.