Chocolate kesari... It probably sounds a little strange to hear the words chocolate and kesari together, right? I know, I know! Believe it or not, the idea for this dish came to me in a dream. So, I decided to try making it and it's really yummy! This kesari doesn't have an extremely intense chocolate flavor. Rather, the flavor is more of a supporting role to the overall dessert. The chocolate gives a certain background richness and adds complexity to the taste. Trust me, it's worth trying!
Somehow, it seemed like a fitting entry for the JFI - Chocolate event hosted by Deepz.
chocolate kesariIngredients:
Rava/sooji - 1 cup
Sugar - 1 1/2 cups (adjust more or less as you like)
Water - 2 cups
Saffron/kesar/kumkuma poovu - generous pinch, soaked in 1/4 cup of warm milk
Cardamom - 2 pods, seeds crushed
Cocoa powder - 1 1/2 tbsp
Ghee - 1/4 -1/2 cup
Salt - pinch
Cashews - 6-8, broken in half
Raisins - small handful
Method:
1. Fry rava with 1 tsp ghee until you get a roasted smell and the color turns slightly. Keep aside. Mix cocoa powder with 2 tbsp melted ghee and keep separately.
2. Bring water to a boil. Lower the heat on the stove and add rava slowly to the boiling water, stirring constantly to prevent formation of lumps. I find a whisk is indispensable during this process! Continue stirring until the rava is cooked through.
3. At this point, add the sugar , salt, and stir again. Add the cocoa -ghee mixture. Continue stirring until the mixture thickens up. Note : adding sugar loosens consistency, so it needs to re-thicken.
4. Now, add the saffron soaked in milk. Slowly add about 2 tbsp of melted ghee. You can add more for a more rich taste, but I find it's not needed. When the sweet starts to leave the sides of the pot, you are done stirring! At this point, turn the heat off and add the powdered cardamom.
5. Fry the cashews and raisins in small amount of ghee and add to the kesari. Stir to combine. Your chocolate kesari is ready to serve! I garnished with a little bit of crushed pistachios (pista) for color and texture.
I'm thinking this would be a fun one to make on Valentine's day... I might make the chocolate kesari and put it in a heart shaped mold (sigh)!
2. Bring water to a boil. Lower the heat on the stove and add rava slowly to the boiling water, stirring constantly to prevent formation of lumps. I find a whisk is indispensable during this process! Continue stirring until the rava is cooked through.
3. At this point, add the sugar , salt, and stir again. Add the cocoa -ghee mixture. Continue stirring until the mixture thickens up. Note : adding sugar loosens consistency, so it needs to re-thicken.
4. Now, add the saffron soaked in milk. Slowly add about 2 tbsp of melted ghee. You can add more for a more rich taste, but I find it's not needed. When the sweet starts to leave the sides of the pot, you are done stirring! At this point, turn the heat off and add the powdered cardamom.
5. Fry the cashews and raisins in small amount of ghee and add to the kesari. Stir to combine. Your chocolate kesari is ready to serve! I garnished with a little bit of crushed pistachios (pista) for color and texture.
I'm thinking this would be a fun one to make on Valentine's day... I might make the chocolate kesari and put it in a heart shaped mold (sigh)!
7 comments:
love;y recipeeeee using coco in kesari very creativeeeee looks delciousssss
Do try sagari... It's very yummy!
Kalai - this dish looks gorgeous. Yummy
Interesting combo of chocolate, saffron and the roasted rava- much lighter than many of these other wicked goodies of JFI... :-) Nice work!
Shella: Thanks for dropping by!
Pelicano: Thanks for the compliment! I was pleasantly surprised at how good it turned out! :)
Hey kalai..i tried this out, it was so nice...its on my blog now, thanks a lot for the idea
Hi kalai,
I love choclate and hate kesari. you've given me a whole new perspective on kesari, though ;-)
arumayana idea, bhale besh!
dershana
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