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kesari in a bowl
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Fruit KesariI | Mixed Fruit Sheera

 Fruit kesari is a rich and delicious South Indian pudding made with rava (sooji or cream of wheat), mix fruits, ghee and dry fruits. Sharing one more sweet recipe for Diwali. Kesari is the South Indian version of Sooji halwa.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Asian
Diet: Vegetarian
Servings: 6
Calories: 360kcal

Ingredients

  • 1 cup Rava / sooji I used fine
  • 2 cups + 2 tbsp Sugar
  • 6 + 1 tablespoon Nei / ghee
  • 2 tablespoon Oil
  • 1 ½ cup Mixed fruits finely chopped – I used apple, pineapple, orange and banana
  • 3 tablespoon Cashew nut
  • 2 tbsp Cranberries can use raisins
  • A pinch Food coloring
  • 2 ½ cups Water
  • Fruit Kesari

Instructions

  • Chop all the fruits and place them in a bowl. Add 2 tablespoon of sugar to it and mix it well. Leave it aside for about 15 minutes. This helps in removing the tartness from the fruits (if any) and also marinates them in sugar.
  • Heat 1 tablespoon of ghee in a pan and add the marinated fruits. Give it a quick stir and fry in the ghee for about 2-3 minutes. This enhances the flavor of the fruits.
  • Remove the fruits back into the bowl and in the same pan, heat the remaining ghee and oil. Oil helps in maintaining the consistency of the kesari preventing it from becoming a solid mass when cooled.
  • Add the cashews and cranberries and fry them until light golden. You could use raisins instead of cranberries.
  • To the same pan, add the rava and roast them until aromatic and lightly golden. Simultaneously, boil 2 ½ cups of water to rolling boil. Add the food coloring to the water.
  • Once the rava has roasted, slowly add the boiling water to the rava and mix well. Be careful as the mixture will sputter all over. Let the rava cook in low flame for 2-3 minutes until very soft. If using fine rava, it will cook very soon. Larger rava might take a little longer to cook. Cover the pan to ensure that the rava cooks very well.
  • At this stage add the fruits and mix.
  • Now add the sugar and stir. The mixture will become loose after adding the sugar, but will thicken as we cook.
  • Cook for about 5 minutes and then turn off the flame. Remove the kesari when it is still has a loose consistency as it will harden as it cools.
  • The kesari will remain good in room temperature for couple of days and a week if refrigerated.

Nutrition

Calories: 360kcal | Carbohydrates: 31g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 45mg | Sodium: 9mg | Potassium: 138mg | Fiber: 2g | Sugar: 7g | Vitamin A: 179IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 2mg