Grape kesari

Grape Kesari

Hi Friends, 
Plain Rava Kesari, Milk Kesari, Pineapple Kesari, Mango Kesari, Fruit Kesari, Aval Kesari, Carrot Kesari,Semiya Kesari are various Kesari’s that we all know...!

This Grape kesari is my latest trial… Had it at a wedding in India last year… Been wanting to try it out as I liked the lovely natural colour… My online search drew a blank except for a Grape Boli recipe… And that recipe had grape kesari as filling for the boli… There were no other kesari recipes with grapes to clarify a few doubts I had… Then checked Mrs. Revathy Shanmugam’s You tube video on Fruit kesari…. Got a few tips from her and tried it… It came out well... So sharing it here...

Ingredients 

Black seedless Grapes - 1 cup (200gms in weight)
Rava/Semolina - ½ cup
Water - 2 ½ cups +1tbsp
Sugar - 1 ¼ cup
Cashews - 2 tbsp broken
Rose essence - 2 drops
Ghee - 2 tbsp
Cooking oil - 2 tsp

Preparation 

• Wash the grapes well… Drain it completely… You can cook grapes on stovetop or in pressure cooker… 
• I opted for stovetop as I did not want the grapes to ooze lots of water… 
• Cook it covered with just a tablespoon of water for 15 mins… Switch off… 
• Cool it completely… 
• Grind it in mixie to a smooth pulp… You do not need any water to grind it.

Method

• Heat a tablespoon of ghee, and two teaspoons of cooking oil…
• Roast the cashews until it turns a light golden..
• Add the Rava… Saute in medium flame until a nice aroma comes… Do not burn it…
• In the meanwhile boil the two and half cups of water…
• Once Rava is roasted well, Add the boiling water carefully… Mix it constantly, to avoid lumps…
• Cook the Rava until it is three fourth done… You will see uncooked Rava Grains...
• Now add the ground grape paste… Mix well…
• Cook until the rava is well done…
• Add the sugar.. Mix well
• It will become watery, then the mass will start to thicken… Don't panic when it becomes watery...
• Add the remaining ghee and mix well…
• Remove when still a bit loose…
• Add two drops of Rose essence..Mix well.

Grape Rava kesari is ready to be served…

Points to note…

1. I have cooked grapes in pressure cooker before to make squashes. Even if you don’t add water, it will be watery because of the pressure cooking process. We will end up having lots of watery grape juice. So tried the stovetop cooking method. Choice is yours.
2. I did not strain the grape after grinding. I could not see any skin. Used it as such. If your grapes have seeds or thick skin will have to strain it then. Note then colour of final kesari may not be this intense in that case.
3. I used 2 ½ cups water for ½ cup Rava - That is how I always do kesari. I feel this way I avoid lump formation and also get a soft kesari. You can add water according to your normal technique too.
4. Adding grape pulp when Rava is three fourth done - When I started thinking about this kesari my main worry was will the rava Cook in the fruit pulp...? Fruit sugar, Acidity etc were things in my thought process. But there was absolutely no problem. Rava cooked really well and easily. 
5. I Used 1 ¼ cup of sugar only - It was to our preference. But the Kesari had a light tangy taste because of grapes. If you want a sweeter kesari add a bit more sugar. It is your personal choice
6. Using cooking oil is the tip I saw in Mrs.Revathy Shanmugam’s video - As she suggested the Kesari remains loose for a long time. (Plain Ghee solidifies and will harden the kesari as it cools)
7. Using Rose Essence - The grapes that I used is called Sable Grapes. It is similar to the Panneer draakshai (பன்னீர் திராட்சை) that we get in India. But after cooking that flavour disappeared from the grapes. So I used the Rose essence to recreate it.
8. The amount of ghee mentioned may appear less. If there are no diet restrictions feel free to use one more tablespoon of ghee or alternatively add a drop just before serving.
9. Hope you will give this kesari a try. Do let me know.