Fruit Kesari

According to my MIL --> Kesari is a dish that should make a beeline to the pit of the belly the minute someone puts it into their mouth.Roughly translated, it should be made with plenty of Ghee(Clarified Butter) and sugar that it practically melts in one's mouth. Well, I am thinking the calories will follow suit.To the pit of the belly, that is.On occasions when I make it, its like a dam just broke.Me and hubby fight for the lion's share. Ergo, I don't make it often. In Indian households, this is made during festive/auspicious days,served to "prospective" groom and his family when he comes to the bride's house for a visit or whenever one feels like treating themselves to a lip smacking dessert. Cause it super easy to make and super delicious in taste. :).
For avid Kesari lovers like me here is a couple of other options - Kross-Bred Kesari(Part Chocolate And Part Strawberry), Persimmon Kesari. Enjoy!

Ingredients:

• 1 Cup Sooji/Suji/Ravai(= A kind of Semolina, made out of Granulated Durum Wheat)
• 2/3 Cup + 2 Tbsp Ghee(Clarified Butter)
• 1 1/2 Cup Sugar
• 3 Cup Hot Water
• 1 Cup Milk
• A pinch of Yellow Food Color
• 1/4 Tsp Cardamom Powder
• 1 Cup mixed fruits(Pineapple, Apple, Grapes, Strawberry)
• Choice of fresh fruits for Garnish (optional)

Procedure:

• In a small skillet, warm 2 tbsp of Ghee and fry the fruits for a couple of minutes. Keep aside.
• In a thick bottomed pan, warm 2/3 cups of Ghee.
• Add the Sooji and fry it in the Ghee till its slightly brown.
• Add the hot water to the Sooji and cook it on a medium flame.
• Dissolve the food coloring in a cup of milk and add it to the pan. Continue to cook. Sooji will start to thicken.
• Add the sugar, cardamom powder and keep stirring till it re-thickens.
• Stir in the fruits and switch off stove.
• Serve warm or at room temperature with a cup of tea or coffee.

Enjoy!

Makes 4-5 small-portioned servings.