Papaya and Millet Rava Kesari: A Healthy South Indian Delight
40 minutes
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About Papaya and Millet Rava Kesari: A Healthy South Indian Delight
Experience a delightful twist on the classic South Indian Rava Kesari with this vibrant and nutritious Papaya Makka Rava Kesari recipe. Made with wholesome millet rava (semolina) and naturally sweet ripe papaya, this dessert offers a delicious and healthy alternative to traditional sweets.Infused with the rich aroma of desi ghee and subtly sweetened with palm sugar, this kesari is elevated with crunchy cashews and a hint of cardamom. It's a perfect treat for festive occasions or a guilt-free indulgence any time.This recipe seamlessly blends traditional South Indian flavors with modern health consciousness, resulting in a dessert that is both satisfying and nutritious. Prepare to impress your family and friends with this unique and flavourful creation!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
For the Kesari
- 1 cup Millet Rava also known as makka rava or fine semolina. ensure it's finely ground for a smoother texture., fine
- 1 cup Papaya ripe papaya, pureed. about 1 medium-sized papaya.
- 1/2 cup Water plus extra as needed for desired consistency.
- 3 tbsp Palm Sugar adjust to your preferred sweetness level. jaggery can be substituted.
- 4 tbsp Ghee
- 1/4 tsp Cardamom Powder finely ground elaichi powder.
Instructions
Preparing the Ingredients
- Dry roast the millet rava in a pan over medium heat until lightly fragrant. Set aside.
- Puree the ripe papaya until smooth. Set aside.
- In a small saucepan, combine palm sugar with 1/4 cup of water. Bring to a boil, then strain to remove any impurities. Set aside.
- In a separate pan, heat 2 tbsp of ghee. Add the cashews, almonds, and raisins. Sauté until golden brown and crispy. Set aside.
Cooking the Kesari
- Heat the remaining 2 tbsp of ghee in a pan. Add the dry-roasted millet rava and sauté for 2 minutes, stirring constantly to prevent burning.
- Gradually add 1/2 cup of water to the rava, stirring continuously to avoid lumps. Add the cardamom powder.
- Continue to cook, stirring frequently, until the rava is cooked and the mixture starts to thicken.
- Add the papaya puree and the strained palm sugar syrup. Stir well to combine.
- Cook until the mixture thickens further and begins to leave the sides of the pan, about 5-7 minutes. Stir constantly to prevent sticking.
Serving
- Stir in the roasted nuts and raisins. Serve warm or cool. Garnish with extra cashews if desired. Enjoy!
Recipe Notes
Expert Tips for the Perfect Papaya Makka Rava Kesari
- For a richer flavor, use good quality desi ghee.
- Adjust the amount of palm sugar based on the sweetness of your papaya.
- If the kesari becomes too thick, add a little more water to achieve your desired consistency.
- Serve warm or chilled, and feel free to experiment with other nuts and dried fruits for added flavor and texture.
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Recipe Nutrition
Calories: 1546kcalCarbohydrates: 71gProtein: 49gFat: 128gPolyunsaturated Fat: 38.4gMonounsaturated Fat: 76.8gFiber: 19gSugar: 19g
Lavanya S Yuvaraj
Articles: 2
4 Comments
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Yum! This recipe is a must-try.
Looks so incredible! Thank you for sharing.
This looks fantastic! Appreciate the share.
Such a beautiful dish! Can’t wait to try it.