1 September, 2016


Posted in : SWEETS / UNDE/LADDU / BURFI / HOLIGE/POORAN POLI / HALWA on by : Divya Suresh

Feeling really very happy to post my another innovation…..ie….. ” Carrot Kesari “. Whenever I prepare Carrot Juice, I use that strained pulp to make carrot saaru (rasam) or use along with any Huli (sambar). But this time I thought of using it in a different way and I got a naturally colourful, yummy dish called…. Carrot Kesari.  I liked its aroma. No body can guess which is the basic ingredient used till they smell it or taste it. If you want to use carrot directly ( if not making juice ) then wash chop and grind carrot without water. Here is the recipe……..




        Ingredients :

  • Semolina/Sooji – 1/2 cup
  • Carrot paste – 1 cup
  • Sugar – 1/2 to 3/4 cup or as per need ( depends also on the sweetness of Carrot )
  • Ghee – 3 tbsp ( I used less, if you wish, you can add more)
  • Cashew nuts & Raisins – 1 tbsp each
  • Almond – 1 tbsp
  • Cloves – 4 to 6
  • Cardamom Powder – 2 pinches
  • Water – 1 cup


        PROCEDURE :

  • Heat a pan and roast the semolina till raw smell goes, transfer it into a plate
  • Heat 2 tbsp ghee add cashew nuts, Raisins, almonds and roasted semolina, fry for a minute
  • Keep the flame to sim, add water and Cloves, cover and let it cook
  • Now add carrot paste and sugar, stir continuously till sugar melts, add 1 tbsp ghee, keep stirring till it leaves the edges of the pan
  • Remove from the fire, add cardamom powder … combine everything
  • Serve hot


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