Apple Kesari | Apple Sooji Sheera
This Apple kesari / sooji sheera is a delightful variation of the traditional rava kesari. This delicious apple sheera is made with fresh apples, semolina, sugar, ghee, cardamom powder, and dry fruits. It is an easy recipe and can be made in under 30 minutes.
Servings: 6 servings
Calories: 265kcal
Equipment
- Heavy bottom pan or kadai
- Spatula
Ingredients
- ½ cup Rava/sooji/semolina
- 1 Apple About 1 cup chopped
- ¾ cup Sugar
- ¼ cup Ghee
- 1 ½ cups Boiling hot water
- 1 teaspoon Cardamom powder
- ¼ teaspoon Saffron
- 10 Cashew nuts
- 3 Tablespoon Raisin
Instructions
- Heat a heavy bottom pan/kadai and add 1 Tablespoon of ghee. Once the ghee heats, add cashew pieces. Fry the cashews until they are light brown and then add the raisins. Fry until the raisin fluffs up and the cashews are golden and then remove them on a plate.¼ cup Ghee, 10 Cashew nuts, 3 Tablespoon Raisin
- Heat water (about 2 cups) until it is boiling. Simmer it until we are ready.1 ½ cups Boiling hot water
- Add a tablespoon more ghee to the same pan and fry the rava in it. Fry the rava (I used ½ cup of rava) in low to medium flame until it starts to change color and becomes aromatic. Do not let the color of the rava change. This will take 4 to 5 minutes.¼ cup Ghee, ½ cup Rava/sooji/semolina
- Now add the chopped apples to the fried rava and saute. Saute on low-medium heat until the apples slightly soften.1 Apple
- Now add 1.5 cups of boiling water and mix it well and vigorously. Let the rava cook in low heat. Add saffron strands and mix well.1 ½ cups Boiling hot water, ¼ teaspoon Saffron
- The apples would also soften/cook along with the semolina. It does not take long for semolina to cook (just bout 7-8 minutes).
- Once the water is all absorbed and the rava has softened, add the sugar. Add the sugar gradually and keep mixing when adding the sugar. Semolina tends to clump up when the entire measure of sugar is added at once. Adding it gradually makes a smooth kesari without lumps. I have used ¾ cup of sugar today instead of the usual 1 cup as there is a little sweetness from the apples as well.¾ cup Sugar
- Apple kesari would loosen and let out moisture after the sugar is added. At this stage add the Let it continue cooking until it starts to come together.
- Add the rest of the ghee and cardamom powder. Also, add the fried cashews and raisins and mix everything well.¼ cup Ghee, 10 Cashew nuts, 3 Tablespoon Raisin, 1 teaspoon Cardamom powder
- Once the kesari comes together and starts leaving the sides of the pan, turn off the heat.
- Scoop hot kesari in a bowl and enjoy. Kesari can be served at room temperature or cold as well.
Notes
Expert Tips
- Roasting the rava - Roasting the semolina in slow heat is very important. To make the best apple kesari recipe, it is important to start with a well-roasted rava. This gives the kesari a grainy texture (my favorite) and does not make it mushy.
- Sugar - For the regular kesari, I use 2 parts of sugar for every part. Since this is a kesari with fruit, it also has some natural sweetness from the apples. So I used slightly less sugar.
- Ghee - I don't use a lot of ghee in my kesari. If it is a special occasion and I am making it for a party, I might indulge and add more. But the amount I used works perfectly well to make a fluffy apple kesari.
- Food coloring - I have made this apple kesari without food coloring. I used saffron for its natural color and added flavor. If preferred, we can add saffron color (or orange) food coloring.
Nutrition
Calories: 265kcal | Carbohydrates: 46g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 6mg | Potassium: 141mg | Fiber: 2g | Sugar: 28g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg