Monday, August 27, 2012

Fruit Kesari - Blueberry Kesari

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I was craving for some mangoes a couple of weeks ago..this single wish/thought was driving me insane--  I wish I could sink my teeth into a plump juicy perfect mango-- My dad "telepathically" got the message. So when my sister and b-i-l came for a visit he sent 2 cartons of them from New Jersey's Indian stores. Now, that is Parental Love -- Greatest,boundless,all-encompassing, understanding and unconditional love.

So for the next ten days or so I had yet another awesome reason to look forward to in the evenings -- the simple joy of unwinding my day with a mango.I was on a mango high. LoL. I had plans for the last remaining two to be churned into a Mango Kesari for a few friends who were coming for a visit. Alas, it wasn't meant to be.

You see, I am not the only mango lover in the house. My 4-yr old screamed and screeched for them and his dad emptied the carton. At the last minute I had to change plans and make do with blueberries. Initially was petrified to try cause blue food isn't everyone's favorite food. So with lots of doubts, concerns and worries tried Harini(Of Tamalapaku's) Mango Kesari with blueberries instead. That is how the "Blueberry Kesari" came to be. 

Before I go with the recipe here is a round-up of BM#19:

Now on to the recipe-
  • 3/4 Cup Sooji/Rava/Semolina
  • 1 Cup Skimmed Milk
  • 1/2 Water
  • 3/4 Cup Granulated Sugar or more/less
  • 1 Heaped Cup Fresh Blueberries
  • 1/2 Tsp Cardamom Powder or 4-5 Cardamom pods (Crushed to a powder using mortar and pestle)
  • 4 + 1 Tbsp Ghee/Clarified Butter
  • 1/4 Cup Cashews, halved
  • 1/8 Cup Golden Raisins
  • Blend the Blueberries into a smooth or coarse paste.Personally, I prefer the smooth texture.

  • Saute the Cashews in 1 Tbsp of Ghee. Add the raisins and lightly fry them along with cashews.
  • In a larger skillet, melt 3 Tbsp Ghee and fry the Sooji until it loses the raw smell. This needs to happen in a medium flame. Else the semolina will turn brown.
  • Add the milk and water to the semolina and stir to avoid any clumps. Cook for 2-3 minutes.
  • Add the Sugar, cardamom and blueberry pulp to the pan. The mixture will liquefy and re-thicken.
  • Once it turns sticky and starts leaving the edges of a pan,switch off the stove. Garnish with nuts.
  • If desired, shape it to small bite-size pieces using mini ice-cream scoop.

Other Kesari:

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  1. Eye catchy kesari,simply love the blue natural colour, fantastic..

  2. Mouthwatering and lovely Blueberry kesari. Brilliant preparation.

  3. These look really's a good a real fan of blue berries..though we get dry or canned ones here...

  4. super colorful yummy dessert.. Adding blueberry gives nice twist to it.. makes it less guilt too

  5. All of your puddings/kesaris are mouthwatering!!!

  6. what gorgeous looks sweets, love the color

  7. Now that is something totally different! lovely blue kesaris!

  8. Oh how wonderful these kesari mounds look!

  9. Blueberry kesari looks colorful and sounds delicious.

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  12. Very lovely colour CL..and am sure this also tastes equally good as mango!

  13. The colour looks so good and tempting..the goodness of fresh fruit made so delicious.

  14. Where ru? Why ru not blogging anymore

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XoXo, Cool Lassi(e)