Pongal/Sankranthi Special: Persimmon Kesari

The procedure for this recipe is pretty much similar to the Chocolate and Berry Kesari recipe that I had posted a while ago. The only difference is the I used pulped persimmon.But, what a difference a fruit makes. Ripe persimmon is considered as a fruit of the gods by Greeks. I almost wept in joy when I consumed this for the first time. The bright color is entirely due to the fruit and no artificial coloring was added. Now that is an added bonus.I wish all my buddies a very Happy Pongal/Sankranthi.

Ingredients:

• Sooji(Cracked Wheat) - 1 cup
• Cashew, Raisins and Craisins - 1/8 cup, roughly smashed & coarsely chopped
• Butter - 1/2 stick, softened
• Water - 1 cup
• Skimmed Milk - 1 cup
• Sugar - 1 cup each
• Ripe Hachiya Persimmon - 3, skinned and pulped

Tool:

•  Ice Cream Scoop

Procedure:

• In a skillet, add a little bit of butter and roast the dry fruits and nuts. Set aside.
• In the same skillet, add a little of butter and fry the sooji until its slightly browned. Set aside.
• In a thick bottomed pan, bring water and milk to a boil. Stir in the Sooji slowly to avoid any clumps.After cooked, add the sugar, persimmon pulp and dry fruits. Stir until thickened. Set aside.
• Line a flat cookie sheet with slightly greased aluminum foil. Fill the icecream scoop with the kesari and arrange the kesari balls on the cookie sheet and to cool.
• Insert a raisin on top for an added appeal. This step is entirely optional.

Makes 12-15 balls.

Enjoy!