The Kross-Bred Kesari: A Sweet Ride for your tastebuds

Kross-Bred? Yes. A Kross-Bred Kesari is a new term that I came up for this unique dish that in a result of mixing two different purebred kesari varieties.Since Kesari is one of the top favorite sweet item that I make at home, I decided to make it for Diwali too. If receive any laurels for this, I will have to share it with  Kalai@ Samaithu Paarkalam because the recipe for Chocolate Kesari comes from her blog. As per her post, she dreamt about it prior to making it. Hmm, I ask to myself, Why don't I dream such SWEET dreams??I came up with this Strawberry  half and decided to mix it up! You all be prepared for a sweet ride for your taste buds,you hear??

Common Ingredients:

• Sooji/Semolina - 1/2 + 1/2 cup ( For each kesari)
• Cashew, Raisins and Craisins - 1/8  + 1/8 cup
• Ghee - 2 tbsp + 2 tbsp
• Water - 1 cup each, for the 2 halves
• Skimmed Milk - 1 cup each,for the 2 halves
• Sugar - 3/4 cup each, for the 2 halves
  

For the Strawberryportion:

• Strawberry - 8, medium, sweet
• Raspberry - 8

For the Chocolate portion:

• Ghee - 1 Tbsp
• Cocoa Powder - 1 1/2 tbsp

Tool:

• Ice Cream Scoop
• 2 Spoons
  

Procedure:

• In a skillet, add 2 tbsp of ghee and roast the dry fruits and nuts. Divide and set aside.
• In the same skillet, add 2tbsp of ghee and add the sooji/semolina. Fry it until its slightly browned. Divide and set aside.
• Warm a tbsp of ghee and to it add the cocoa powder. Mix it and set aside.
• For the StrawberryRaspberry half:  Clean the fruits and grind it to a pulp and set aside. In a thick bottomed pan, bring 1 Cup water and 1 Cup milk to a boil. Stir in one half the fried Sooji slowly to avoid any clumps. After it cooked and the mixture thickens, add the sugar, pulp and dry fruits. Stir until the mixture is re-thickened. Set aside.
• For the Chocolate half: In the same thick bottomed pan,  bring 1 Cup water and 1 Cup milk to a boil. Stir in the other half of fried Sooji slowly to avoid any clumps. After it cooked and the mixture thickens, add the sugar, cocoa mix and dry fruits.  Stir until the mixture is re-thickened. Set aside.
• Line a flat cookie baking sheet with slightly greased aluminum foil. Using a small spoon, fill half of the icecream scoop with chocolate kesari, repeating the same with strawberryraspberry kesari. Make small balls and arrange them on the cookie sheet and let it set. Taste better either refrigerated or at room temperature.
  

Makes ~40 Kross-bred Kesari balls.
Note: The chocolate kesari proportions have been changed to complement the other half. For the original version click here.

Enjoy!