Thursday, 25 October 2012

Brown Sugar Kesari

This is the last dish I made for Navrathri, Brown Sugar Kesari. I always prefer to use soft brown sugar for cooking as it gives better taste compared to white sugar. Brown sugar is less sweet compared to white sugar meaning 1 cup of white sugar is equal to 2 cups of brown sugar, that's how I would compare the sweetness of both these sugar. So I usually use only half cup or 1 cup of brown sugar to substitute for white sugar to bring down the sweetness.
Okay now let's go to the recipe now;


1 cup of sooji/ semolina
10 pcs cashewnuts
10 pcs yellow raisin
1/2 cup of coconut milk (thick)
1/4 cup of brown sugar
Few drops of yellow coloring
1 cup of water
2 tbsp of ghee

In a pan, heat 1 tbsp of ghee and fry cashews and raisin then add water and let it boil, then add brown sugar and salt. Turn flame to low and pour in coconut milk and let it simmer for about 2 minutes don't let it over boil as it will give oily taste.

Now add in  yellow coloring and sooji slowly, constantly stirring  to avoid clumping. Mix everything well, finally add in balance ghee and mix well. Place Kesari mixture in any mould or tray then cut into desired shapes and serve.

Now our Brown Sugar Kesari is ready to be served. Do try and let me know how was it.

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Arthy Suman