Cantaloupe Fruit Kesari | Semolina Sweet

Kesari, also known as kesari bhath or kesari baat etc. is a very easy to make and a very common Indian sweet throughout the country. It is generally made with semolina /Sooji, ghee, sweetener, and cooked in water but in today’s recipe is a twist with the addition of fresh fruit puree. In this classic recipe, I have added cantaloupe fruit puree with water, when semolina is cooked in the fruit puree, the taste is simply delicious. Enjoy making this distinct flavor kesari bhath, and the goodness from the fruit.

Recipe includes,

• Stepwise pictures of how to make cantaloupe fruit kesari
• Variations and tips to make the right consistency
• Storing and reheating instructions
• Other semolina / sooji recipe links

There is many reasons why this sweet is often made in back home (India) , it is easy & quick to make is one main reason. Other reasons to make is when we get unexpected guest to our home , during festival days, a simple sweet to go with morning breakfast or a lunch meal, and you’ll see this sweet being served in many Indian weddings. A great sweet to prepare for a potluck or for a quick temple prasad (offerings).

Adding fresh Cantaloupe puree , and bite sized fruit chunks, definitely adds an yummy fruit flavor to the usual semolina/ sooji halwa. You can enhance these flavors even more by adding a pinch of saffron strands and ghee fried cashew nuts and golden raisins.

What is semolina /sooji?

Semolina is the coarse, purified wheat middling’s ( wheat milling process) of durum wheat used in making savory dishes, and desserts, . The word semolina can also refer to sweet dessert made from semolina and milk.

Which variety semolina or sooji is best to make this sweet?

Coarse Semolina / Sooji / Rava gives the best texture for Kesari , I buy Sooji from Indian store in USA. Any brand Coarse Sooji / Semolina should work. Do not buy fine quality sooji / semolina, kesari texture will become like paste, and become sticky when cooked in water /fruit puree. Note – Semolina flour will also not work for this recipe.

How I used the cantaloupe fruit in this recipe?

• First cook semolina with the given amount of water , and then add fruit puree, and the fruits chunks while adding the sugar (see detailed recipe instructions below).
• It is important to buy ripe Cantaloupe for best taste. Else you will not enjoy the full fruit flavor in the sweet.
• A simple tip to find out if the cantaloupe is ripe – perfectly ripe cantaloupe emanates a fragrant smell. When you cook ripe cantaloupe , it gives a good pleasant smell to the kesari as well.

How much sugar and ghee (clarified butter) to add?

• Highly recommend to use white granulated sugar to make this sweet, it helps to gives the glaze and the texture. I added 1 : 2 ratio, one cup sooji and 2 cups sugar. But you can reduce sugar quantity to your preferences.
• Adding ghee is also highly recommended, either use a readymade store brought ghee or homemade. It gives nice flavor than any oil.

How to store any left overs and reheat it?

• Store any left over in the refrigerator in a clean air tight container , zip locks works fine too. Kesari stays good for up – to a week in the refrigerator.
• To reheat – remove from the fridge, and place the bowl in the microwave covered and heat for few minutes or until warm. Add some ghee if the kesari is dry, mix once and then microwave. Even you can add extra sugar before microwaving it.
• If making in bulk for a party ahead of time , then completely cool down after cooking the sweet, transfer to a the required bowl , or foil trays and refrigerate it. If using foil trays, cover the top with clear wrap to prevent the sweet from getting dry or the ghee might leak. When ready to serve reheat the trays in the oven uncovered, pre heat the oven to 350 degree F , then heat it for 5 to 6 minutes or until warm, stir halfway. Another way to heat it is, use a buffet chafing dish, so the sweet stays warm for the entire party. Note – do not microwave the foil trays.

Other recipes using semolina / sooji, check the links below for the recipes,

• Semolina/ Sooji/ Rava Kichadi Or Kara Bhath – Savory dish made with vegetables
• Sooji / Semolina / Rava Kesari –  original recipe without the fruit puree

Check the link below for multi cuisine dessert recipes, I have listed few below, for the entire list for recipes , check the link here – Dessert Recipes 

• Easy Tiramisu Recipe – No Bake Dessert
• Eggless Chocolate Cake With Chocolate Buttercream Frosting
• Easy Pumpkin Crinkle Cookies Recipe
• A beginner’s Recipe – French Macarons With Mango Buttercream
• No Churn – Eggless Pistachio Gelato

Stepwise pictures of how to make the semolina kesari

Measure all ingredients and keep it ready, boil the mentioned amount of water on one side when you start to cook (make sure water quantity doesn’t reduce) ,  ghee , golden raisins only, cashew nuts, semolina / sooji , cardamom powder , food color powder (optional) , white granulated sugar ,  and saffron strands (optional).

For making cantaloupe puree

Peel the skin , remove – discard seeds , chop into pieces and grind to smooth puree (do not add water while grinding) , and Keep aside some fresh cut cantaloupe chunks to add it at the end.

Fry the cashew nuts and golden raisins 

Take a wide pan, add ghee and heat in medium flame. Once the ghee is hot add both cashew nuts and raisins and fry  golden brown color, remove the nuts from the ghee into a bowl and set aside.

Cook the semolina / sooji with the fruit puree

In the same pan and the remaining ghee , add the semolina and roast until it slightly changes color ( make sure the flame is in medium – low , sauté continuously without getting the semolina burnt).

Now add a pinch of food color (optional) , then add the boiling water into the roasted semolina in medium – low flame ( it will splutter , be cautioned) stir well until all the water is absorbed by the semolina ( stir well without lumps).

Now add granulated sugar, cantaloupe puree and the chopped fruit chunks , cardamom powder, saffron strands , and the fried cashew nuts – raisins, stir well without lumps ( you will notice the semolina consistency turning watery because of adding sugar , it is normal) .

Cover the pan with a lid, simmer the flame , and cook for five minutes approximately ( or until the kesari consistency thickens and comes together) , stir half way. You’ll notice the sweet coming together ( leaving the sides) , open the lid, add the remaining two tablespoons of ghee and mix well and serve warm for best taste.