Thanjavur Banana Kesari: A South Indian Dessert Recipe
18 minutes
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About Thanjavur Banana Kesari: A South Indian Dessert Recipe
Imagine the warm, comforting aroma of caramelized bananas mingling with fragrant spices. This Thanjavur Banana Kesari, a unique twist on a classic South Indian dessert, offers just that—a symphony of flavors that will tantalize your taste buds.Traditionally a celebratory dish, this kesari harnesses the natural sweetness of ripe bananas, creating a rich and satisfying treat with simple ingredients. It's the perfect way to transform overripe bananas into a culinary masterpiece.Whether enjoyed as a delightful breakfast, a midday snack, or a festive dessert, this easy-to-follow recipe is sure to impress. Get ready to share the joy of this golden, melt-in-your-mouth kesari with your loved ones.
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Recipe Time & More
Prep10 minutes
Cook8 minutes
Total18 minutes
Ingredients
For Roasting
- 1 tbsp Ghee
- 1/4 cup Cashews
- 2 tbsp Golden Raisins
For the Kesari
- 1 cup Fine Semolina suji/rava
- 2 Bananas ripe, small
- 3 cup Water or a mixture of water and milk
- 3/4 cup Sugar
- 1 tsp Cardamom Powder
- 1 pinch Saffron optional, or a pinch of orange/yellow food coloring
Instructions
- In a skillet, heat the ghee over medium heat. Add the cashews and roast until golden brown. This enhances their nutty flavor and adds a pleasant crunch to the kesari.
- Add the raisins to the skillet and roast briefly until they plump up. Be careful not to burn them.
- Add the semolina to the skillet and roast, stirring constantly, until it turns a light golden brown, similar to the color of a Marie biscuit. Roasting the semolina deepens its flavor and helps achieve a better texture in the final dish.
- In a separate bowl, mash the ripe bananas with a fork until smooth.
- In a saucepan, combine the water (or water and milk mixture) and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Add the mashed bananas, cardamom powder, and saffron (or food coloring, if using) to the simmering sugar-water mixture. Stir well to combine.
- Bring the mixture to a gentle boil.
- Slowly pour the hot liquid into the roasted semolina mixture, stirring continuously to prevent lumps from forming. Initially, it might appear watery, but the semolina will gradually absorb the liquid as it cooks.
- Continue to cook and stir until the kesari thickens and starts to pull away from the sides of the pan. This indicates that the semolina is cooked through and the kesari is ready.
- Remove from heat and stir in the roasted cashews and raisins. Garnish with a pinch of saffron strands, if desired.
- Serve the Thanjavur Banana Kesari warm or at room temperature. It's a delicious and satisfying treat any time of day.
Recipe Notes
Good To Know
- For an even richer flavor, sauté finely chopped bananas in ghee until lightly caramelized before adding them to the kesari. This deepens the banana aroma and gives the dish a subtle toffee note.
- If you prefer a more pronounced crunch, toast some chopped cashews in ghee separately and sprinkle them on top just before serving to retain their texture.
- For an aromatic variation, add a pinch of ground cardamom or a few strands of saffron steeped in warm milk to the kesari after cooking. This complements the banana and elevates the festive feel.
- Leftover kesari can be layered in a small dish, cooled, and then cut into squares or molded in small silicone molds for a decorative, bite-sized sweet—perfect for gifting or party platters.
Expert Tips
- Adjust the sweetness of the kesari according to your preference and the ripeness of the bananas. If using very ripe bananas, you might need less sugar.
- For a creamier texture, use fine semolina (rava). Coarse semolina can result in a slightly grainy kesari.
- Don't overcook the kesari. It should be moist and fluffy, not dry or sticky.
Storage Instructions
- Store leftover kesari in an airtight container in the refrigerator for up to 3 days. Gently reheat in the microwave or on the stovetop before serving.
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Recipe Nutrition
Calories: 327kcalCarbohydrates: 68gProtein: 5gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gFiber: 2gSugar: 38g
Pv Iyer
Articles: 60
3 Comments
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Absolutely scrumptious! Thanks for the recipe.
Absolutely fantastic! Thanks for the recipe.
Thanks for the inspiration! Looks tasty.