Saturday, April 9, 2016

Sapota Kesari

Sapotas, a great fruit is yummy as such or in milkshakes, smoothies, and icecreams. Many times we make plain kesari or pineapple or mixed fruit kesari. For a change try making this kesari. The hint of sapota flavor is the highlight of this dessert. I am pretty sure you will lick to the bottom of the pan.


Sapota pulp - 1 cup
Rava (cream of wheat) - 1 cup
Sugar - 1 cup plus 2 tbsp
Cardamom - 1, crushed
Water - 2 cups
Ghee -  8 to 9 tbsp


Peel the fruit and blend it to a puree.

Heat 2 tbsp ghee in a pan. Fry cashews and raisins till golden brown and keep aside.

In the same pan, heat 2 tbsp ghee and roast rava till nice aroma comes out and keep aside.

In the same pan, heat 2 tbsp ghee, add the sapota pulp and cook for a few mins, till it is all cooked till it doesn't stick in the pan.

Now add the rava, mix well till all the sapota pulp is incorporated into the rava evenly.

Add 2 cups of water and mix so that there are no lumps. Continue cooking till all the water is absorbed and rava is cooked through.

Add sugar and mix well without any lumps Continue cooking till the kesari doesn't stick to the pan or the spatula. By now the kesari will be in the color of sapota (nice color and flavor!).

Add the fried cashews, raisins and remaining ghee. Mix well and take it off the flame.

Yummy sapota kesari is ready to be served. Serve by scoops or pour into a small dish, cut into squares when it is cool, and then serve as individual squares.


Use only ripe sapotas to make this.

The above-mentioned sugar is just right for us as the fruit also contributes to the sweetness. If you have a sweet tooth please add a couple of spoons of sugar.

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