X

fruit kesari recipe, how to make mixed fruit kesari recipe | kesari recipes

Sharing is Caring!

fruit kesari recipe with step by step photos – mix fruit kesari is a rich and delicious south indian pudding made with rava (sooji or cream of wheat), mix fruits, ghee and dry fruits.

sharing one more sweet recipe for diwali. kesari is the south indian version of sooji halwa. there are some variations in making halwa or kesari. this mixed fruit kesari is one of them. i have also shared a few more kesari varieties like:

we have had fruit kesari in south indian weddings and what i like is the fruity flavor that comes in the kesari. use seasonal fruits or whatever you have. avoid citrus fruits and melons though. here i used apple, pear, pineapple, banana and pomegranate.

i have also used less ghee and sugar than what is generally added to kesari. the fruits do contribute their own sweetness to the kesari and thus there is no need to add more sugar. i have used about 1.75 cups of mixed fruits in this recipe.

there is no color added and hence you do not see a bright yellow or orange colored kesari. if you want to add color, then use natural color extracts. kesari is always loved by my folks and even this fruit kesari was much much appreciated.

serve mixed fruit kesari hot or warm or at room temperature. the leftovers can be refrigerated. during the diwali pooja, you can make this kesari as a naivdeyam and offer to the deities. mix fruit kesari can also be served as an after meal dessert. do note that the recipe can be doubled as well as tripled.

if you are looking for more halwa recipes then do check moong dal halwa, gajar halwa, apple halwa, beetroot halwa and atte ka halwa recipe.

mixed fruit kesari recipe below:

4.6 from 5 votes
fruit kesari recipe
prep time
5 mins
cook time
20 mins
total time
25 mins

mixed fruit kesari recipe - rich south indian sweet made with cream of wheat, mixed fruits and dry fruits.

course: sweets
cuisine: south indian
servings: 3 to 4
calories: 544 kcal
author: dassana
ingredients (1 cup = 250 ml)
  • ½ cup fine rava (sooji or cream of wheat)
  • 1 teaspoon ghee for roasting sooji
  • 4 to 5 tablespoon ghee Or 2 tablespoon ghee + 2 tablespoon oil Or 4 tablespoon oil, use a neutral flavored oil
  • 12 to 15 cashews (kaju)
  • 1 tablespoon raisins (kishmish)
  • ½ cup chopped apple or 1 small apple - chopped
  • ½ cup chopped pear or 1 small pear - chopped
  • ½ cup chopped pineapple
  • cup chopped banana
  • ¼ cup pomegranate arils
  • ½ teaspoon cardamom powder (choti elaichi powder) Or 3 to 4 green cardamoms - crushed to a powder in mortar-pestle
  • 1 pinch saffron strands (kesar)
  • 6 tablespoon sugar or about ⅓ cup sugar
  • 1.5 cups water
how to make recipe
roasting rava for fruit kesari recipe:
  1. heat 1 tsp ghee in a thick bottomed kadai or pan.
  2. add ½ cup fine rava (sooji or cream of wheat). stir very well.
  3. roast the rava very well stirring often on a low flame.
  4. roast till the rava become fragrant and look crisp. takes about 5 to 7 minutes on a low flame. switch off the flame.
  5. remove the rava in a plate and keep aside.
chopping fruits:
  1. now rinse, peel and chop 1 small apple, 1 small pear, 1 small banana ( i used elaichi banana) and 2 to 3 pineapple slices. remove the pomegranate seeds from a small pomegranate. pomegranate is optional.

  2. you can also use your choice of fruits. mangoes and chickoo (sapota) also tastes good.

making fruit kesari recipe:
  1. heat 4 to 5 tbsp ghee in the same pan. add 12 to 15 cashews.
  2. fry the cashews in ghee till golden. then remove them with a slotted spoon and keep aside.
  3. next add 1 tbsp raisins. as soon as you add the raisins they will start to swell up.
  4. stir and fry the raisins till they swell and become plump. remove and keep aside.
  5. next add the chopped mixed fruits. stir very well.
  6. saute the fruits on a low to medium flame for 3 to 4 minutes.
  7. add ½ tsp cardamom powder and a generous pinch of saffron strands. stir.
  8. now add 6 tbsp sugar or about ⅓ cup sugar. you can add sugar as per your taste.
  9. add 1.5 cups water. stir very well.
  10. bring this mixture to a vigorous boil on a medium flame.
  11. now lower the flame and add the ghee roasted rava. you can also add the rava in parts.
  12. as soon as you add the rava, quickly stir and mix very well. there should be no lumps in the halwa.
  13. add the fried cashews and raisins. reserve a few for garnish. allow for the water to be absorbed by the rava.
  14. do stir at intervals. the rava will soften up. you should not see any whitish or creamish tiny specks on the rava. this means that the rava is not cooked well.
  15. in the below pic, the fruit kesari is done and ready to be served.

  16. if you want to slice fruit kesari like barfi or serve them like i have done, then pour the hot mixture in a tray or in small to medium tart moulds or small bowls. press with a spatula to even. once warm, slice them or unmold them.

  17. serve mixed fruit kesari garnished with the fried cashews and raisins.

recipe notes

this rough nutrition info is per serving:

Nutrition Facts
fruit kesari recipe
Amount Per Serving
Calories 544 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 12g 60%
Monounsaturated Fat 5g
Cholesterol 47mg 16%
Sodium 46mg 2%
Potassium 456mg 13%
Total Carbohydrates 86g 29%
Dietary Fiber 6g 24%
Sugars 55g
Protein 5g 10%
Vitamin A 11.6%
Vitamin C 24%
Calcium 22.3%
Iron 60.5%
* Percent Daily Values are based on a 2000 calorie diet.


how to make mix fruit kesari recipe:

1. heat 1 tsp ghee in a thick bottomed kadai or pan.

2. add ½ cup fine rava (sooji or cream of wheat).

3. stir very well.

4. roast the rava very well stirring often on a low flame.

5. roast till the rava become fragrant and look crisp. takes about 5 to 7 minutes on a low flame. switch off the flame.

6. remove the rava in a plate and keep aside.

7. now rinse, peel and chop 1 small apple, 1 small pear, 1 small banana (i used elaichi banana) and 2 to 3 pineapple slices. remove the pomegranate seeds from a small pomegranate. pomegranate is optional. you can also use your choice of fruits. mangoes and chickoo (sapota) also tastes good.

8. heat 4 to 5 tbsp ghee in the same pan. add 12 to 15 cashews. you can also add 2 tbsp ghee + 2 tbsp oil or 4 tbsp oil (use a neutral flavored oil).

9. fry the cashews in ghee till golden. then remove them with a slotted spoon and keep aside.

10. next add 1 tbsp raisins.

11. as soon as you add the raisins, they will start to swell up.

12. stir and fry the raisins till they swell and become plump. remove and keep aside.

13. next add the chopped mixed fruits.

14. stir very well.

15. saute the fruits on a low to medium flame for 3 to 4 minutes.

16. add ½ tsp cardamom powder and a generous pinch of saffron strands. stir.

17. now add 6 tbsp sugar or about ⅓ cup sugar. you can add sugar as per your taste.

18. add 1.5 cups water.

19. stir very well.

20. bring this mixture to a vigorous boil on a medium flame.

21. now lower the flame and add the ghee roasted rava. you can also add the rava in parts.

22. as soon as you add the rava, quickly stir and mix very well. there should be no lumps in the halwa.

23. add the fried cashews and raisins. reserve a few for garnish. allow for the water to be absorbed by the rava.

24. do stir at intervals. the rava will soften up. you should not see any whitish or creamish tiny specks on the rava. this means that the rava is not cooked well.

25. here the mix fruit kesari is done and ready to be served. if you want to slice fruit kesari like barfi or serve them like i have done, then pour the hot mixture in a tray or in small to medium tart moulds or small bowls. press with a spatula to even. once warm, slice them or unmold them.

26. serve mixed fruit kesari garnished with the reserved fried cashews and raisins.




Sharing is Caring!

This post was last modified on January 26, 2018, 11:06 pm

    Categories Festival RecipesIndian Breakfast RecipesKids RecipesNorth Indian RecipesPopular Indian RecipesSouth Indian RecipesSweets RecipesTamil NaduTiffin Recipes

View Comments (16)

  • I dont have melon seeds inorder to make sahi panner can i skip it or is there another substitution for those seeds

  • Hello, very good recipe this is.
    I have one question about papdi recipe you posted on 5th Nov. I made these papdis with ghee as moyan. Look wise & taste wise it was good but those were not khasta/crunchy like professionals one. Can you tell me what will be the reason?? How can i make them khasta?
    Anupam

    • those methi papdis are not khasta. they are just crisp. the khasta texture that we see in mathris or kachoris is not there in the methi pooris, as we have just mixed everything and kneaded the douugh. to get the khasta texture, you have to mix or rub ghee with the flour first and get a bread crumb like consistency. then hold the flour+ghee mixture in your fist and a lump will form. at this stage, add the spices, methi etc. add very little water and knead to a firm dough. the dough should not be soft. otherwise there will be air bubbles on the papdi when you fry and they will become soft also.

      you can have a look at this papdi recipe. they had some khasta or flaky texture in them. recipe here - https://www.vegrecipesofindia.com/papdi-recipe-fried-papdi-baked-papdi/

  • I have a doubt my elders say if we add sugar in water first then sooji will not cook.first in hot water sooji should be cooked and then sugar is added

    • the sooji gets cooked whether you add sugar in water or you add sugar in sooji. they might be saying like this as the sugar syrup should not come to a consistency like half string etc. then the sooji won't cook for sure. but we do not bring the sugar to any thread consistency while making the syrup. so the sooji gets cooked nicely.

  • 2. When ever I do kesari I get lumps after frying adding ghee any suggestion for this
    3.i am a great fan of ur site I have tried many items and everything came out perfect

    • add the rava in parts an stir after adding each part. or add the rava gradually with your left hand all at once and stir with your right hand while adding the rava. the rava has to be quickly and well stirred after adding.

      thank you meena.

  • Hi dear.... Made fruit kesari as a prasad for God.... Turned out to be awesome ?.... Thanx again for one more superb recipe..... May I please request you to post the recipe for cheese fondue???
    Wish you & your family a very very happy diwali and a fun filled prosperous new year......

  • Love this natural fruit kesari.It got the natural color as well..wonderful recipe dassana.

Comments are closed.