Mixed fruits kesari is a rich delicious Indian sweet made with rava, fruits, sugar, ghee and nuts. It is also a very popular South Indian dessert which is not only easy to make but also can be prepared instantly. Kesari is generally made during festivals and special occasions in South India. Fresh fruits added to this fruit kesari gives a nice freshness and good flavour to the dish. You can also add only pineapple chunks and make pineapple kesari which is also equally tasty and flavoursome sweet dish. You can add your own choice of fruits like chickoo, papaya, orange, apple or banana or seasonal fruits available at that time. In this recipe I have added a mix of fruits like pomegranate, apple, banana and pear.
Heat 2 tablespoons of ghee in a kadai or pan. Add rava and stir well on a low flame.
Roast the rava till you get a nice aroma and the raw smell goes away. Do not change the color of the rava. Set the roasted rava aside.
Add another 2 tablespoons of ghee to the same pan and add cashewnuts and roast till light golden brown in colour. Add raisins and stir till it gets puffed up. Set it aside.
To the same pan, add 2 tablespoons of ghee and add the chopped mixed fruits. Stir well and saute on low flame for 2-3 minutes. Add 1.5 cups of water and saffron strands. Bring the water to a nice boil.
Once the water starts boiling, lower the flame and add the roasted rava little by little. Mix the rava quickly and stir well. Ensure there are no lumps in the mixture. Once the rava is cooked well and begins to thicken, add sugar and mix well.
The mixture will turn watery, as the sugar starts melting. Once it gets slightly thickened and sugar is fully absorbed, add cardamom powder and 2 tablespoons of ghee and give a quick stir.
Finally add the fried cashewnuts and raisins and combine everything well. Fruit kesari is now ready to be served.
Serve delicious mixed fruits kesari as an offering to the deities or as a dessert after meals.
You can add food colors like yellow or orange to give nice bright colour to the dish. Here I have not added any color, but just used saffron to give a natural colour.
Kesari tastes good when served hot or warm.