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.
Ingredients
Instructions
-
Preparation
- 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.
Notes
- While boiling the water - Make sure the water quantity doesn't reduce while boiling. For this fruit kesari , 1 : 2 : 1 : 2 ratio is what I used, for 1 cup semolina, 2 cups of water , 1 cup fruit puree and 2 cups sugar. If increasing the quantity, then adjust measurements accordingly.
- Make sure to buy any brand coarse texture rava / sooji for best kesari consistency / texture.
- Consistency of the sweet thickens once it cools down or refrigerated.
- First cook Semolina in hot boiling water , and then add the cantaloupe puree , and chunks while adding the sugar.
- Sugar and ghee quantity can be added to your preferences, but I highly recommend using the given quantity if you're looking to make a restaurant / wedding style Kesari.
- Serve the sweet warm for best taste.
- Make sure to use ripe Cantaloupe to get the best fruit flavor and for a beautiful pleasant smell from the dessert.
- You can reserve some fried nuts to garnish in the end when serving, and can also add more of chopped fresh fruit bits on the top for added fruit flavor.
Other Indian Desserts recipes , I have listed few below, check the link here for the complete list of multi cuisine dessert recipes.
- Instant Pot Beetroot Halwa Recipe
- Microwave Milk Peda | Sweet In 5 Minutes
- Jackfruit Elayada | Chakka Appam
- Instant Banana Appam - Instantly made banana fritters - delicious snack for anyone
- Semolina/ Sooji/ Rava Kesari - original recipe without the fruit puree
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This is such a fun way to transform cantaloupe into a totally tasty dessert. I think the raisins and cashews add the perfect finishing touch!
Thank you, Heidi! Cantaloupe’s best possible use.
This sounds like a lovely recipe, Aarthi, and like others, I’ve never eaten cantaloupe cooked. Thanks for introducing me to a new way to enjoy it!
you’re most welcome, Katerina! If you like fruit flavored pudding, then you will surely like this dessert!
what an interesting dessert using cantaloupe. I enjoyed reading about your customs for holidays too.
Thanks so much, it is like flavored semolina pudding, slightly different texture, and cantaloupe adds a great flavor to the dessert.
Can’t wait to try this!
Sure, Thank you Jenny!
I’ve got to try this, looks really good!
Absolutely! it is a great, and very easy dessert anyone could make, hope you will like it!
Loved the addition of cantaloupe in kesari. I had once added banana to the sheera and it was good. Have heard variation of pineapple and mango. Cantaloupe would be something new to try. Thanks for the recipe Aarthi
You’re most welcome, Rahul! Simple twist to the classic kesari recipe, and it was totally delicious. Yes, I’ve tried it with pineapple too, but not bananas. Any fruit infusion to Semolina, I’m sure it would taste unique, and flavorful.
Irresistible one ! Absolutely sharing and pinning !
Agreed, 100 % very tempting dessert. Rich flavor, and the color makes it even more! Really appreciate it, Davorka!
what an interesting recipe. yep i’ve only eaten cantaloupe – well, we call it rockmelon here – raw too but this sounds very different. it’s such a great fruit!
Yes, surely a very flavorful fruit, we love it to, and buy them a lot. For a change, I thought of including it in the recipe, and my family absolutely loved it. Thank you, sherry! for checking out this post!!
That’s a wonderful recipe, Aarthi! My family loves semolina dessert but have never made it with cantaloupe in it, Although I do make a teff breakfast recipe with mango puree in it.
Thanks so much, Balvinder! Me, and my kids too love this Kesari, I even make it as a evening snack, so yummy! Just wanted to try infusing the fruit flavor to the usual recipe, it turned out to be very good, with mildly fruity flavor. Try it, your family will surely like it. I’ve never used teff, and the mango puree in it is really interesting.
I’ve never had kesari before but I can’t wait to try this! It looks and sounds delicious, and you make it so easy! thanks for sharing the recipe!
You’re most welcome! I’m so glad you like the recipe, it is so easy one pot dessert, made with real fruit. I hope you like it, thanks, Lauren!
I have never had kesari, but I’m very anxious to try it if your recipe. I’ll have to wait a while before cantaloupe is available again, but it makes me want to look at other versions too! Thanks for sharing this fun sweet.
Thanks so much, David! It tastes like pudding, but little coarse in texture. You could try the classic recipe without the fruit, it also tastes good, here is the link – Semolina/ Sooji/ Rava Kesari- Classic Recipe.
Thanks, Aarthi – I will look forward to it. I appreciate the link, too.
I too have only eaten canteloupe raw, but this recipe sounds and looks so delicious that I MUST try it! Now if only I can still get canteloupe! It’s hard to find in Minnesota except for the summer months! Thanks for sharing the recipe!
Thank you Christine! Oh my, I know summer weather is short in MN , my sister used to live there, and when we visited, it was cold most of the time! I guess the season runs little longer for cantaloupe, here in CA. My kids love the fruit, so just decided to try it in the dessert, it was instantly a hit with them. I promise you will like it too!
Hiya Aarthi! This is such a unique recipe both texture and flavor wise. We always love trying new recipes. Warming desserts in the cooler weather sounds like a must try. Great recipe for all the holiday!
I highly suggest you try, easy, and simple dessert. By serving it warm, you will get to enjoy the fragrance from the fruit, and the perfect feel of the sweet texture. Hope you get to try it during the holidays, thanks so much!
I’m with Angie — a neat way to use cantaloupe. Thanks!
So true, this is my first try using cantaloupe fruit in recipes, and I just love how the sweet turned out. Now, I will stick to it, thanks KR!
I don’t think I’ve ever had kesari before, but I do enjoy the flavors in this recipe. This is such a fun way to use cantaloupe! And you’re right about sweet bites being an easy and fun recipes to prepare. I love the sound of this recipe, Aarthi!
Aaha, you should try it, it is more like Semolina pudding, but slightly different-coarse texture. Bites from the fruits, and the flavor is delicious, and very easy to prepare too. The word ‘kesari’ in multiple Indian languages refers to the spice saffron which creates the dish’s saffron-orange-yellow-colored tinge. Basically, a must try Indian dessert, Thanks David!
Such an interesting way to prepare cantaloupe. I usually just eat them raw…this is something I need to try too!
Typically, Semolina is only cooked with water, but I added the fruit puree, and small bite size chunks to infuse the fruit flavor. The taste is so good, and we loved the chunky texture from the fruit as well. Overall it was a hit recipe with my family, Hope you will enjoy it too!