1 September, 2016

Carrot semolina Pudding| Carrot Kesari

Feeling really very happy to post my another innovated recipe 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 what is the basic ingredient used in this dish until 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 : measuring cup used 200 ml

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 until raw smell vanishes, transfer onto a plate
Heat 2 tbsp ghee add cashew nuts, Raisins, almonds and roasted semolina, fry for a minute
Keep the heat on sim, add water and Cloves, cover and let it cook
Now add carrot paste and sugar, stir continuously until sugar melts completely, add 1 tbsp ghee, keep stirring until it leaves the edges of the pan
Remove from the heat add cardamom powder … combine everything well
Serve hot