Chikoo/Sapota Kesari
- luvlittlehearts
- Jun 15, 2016
- 1 min read
Ingredients
Chikoo /Sapota (Peeled and deseeded)- 4 nos (I used frozen ones)
Roasted Semolina-1 cup
Water- 2 1/2 cup( appr)
Sugar- 3/4 to 1 cup ( or to taste)
Cardamom powder- 1/2 tsp
Ghee-4 tsp
Cashew nus( chopped)- 1 tbsp
Raisins- 1 tbsp
Method: Add chikoo to a blender and blend to form a smooth paste and keep aside. Heat 2 tbsp ghee in a pan and fry the cashew nuts and raisins and keep aside. Add the chikoo puree to the same pan and cook for 5 minutes on a medium low flame. Pour water and bring it to a boil. Now slowly add the roasted semolina and keep stirring well. Cover and cook for 3 to 4 minutes on a medium low flame. Now add sugar and stir continuously to break the lumps if any. Add cardamom powder, cashewnuts, and raisins and mix well. Add the remaining 2 tbsp ghee and cook until it leave the sides of the pan, or for about 2 to 3 minutes. You can serve it as it is or lightly grease a tray and pour the kesari into it and level it with a spatula , allow it to cool before cutting it into desired shapes.
Happy Cooking!
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