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Traditional South Indian festival dessert with a fruity and whole grain twist. Kesari made with Jonna rawa (cracked sorghum) and cooked with fruits. This can be served warm, at room temperature and even chilled.


4 serving

Total time

40 minutes




  • (1.25l) fish stock (Cracked / Sorghum/ Jonna)
  • 2 ~ 3 tbsps Sugar
  • (1.25l) fish stock
  • 1 cup water
  • (1.25l) fish stock (Ground)
  • 2 tbsps Big pinchs Saffron milk (, crushed and soaked in warm)
  • 2 tbsps ghee
  • 1 apple (Small , chopped)
  • (1.25l) fish stock (cubes)
  • 1 tbsp Cashews
  • 1 tbsp almonds
  • 3 tbsps pomegranate seeds


  1. Heat 1tbsp ghee in a pan, add cashews, almonds and cook till the nuts turn golden brown. Remove from the pan and set aside.
  2. In the same pan, add the apples and saute for 2~3 minutes or until slightly golden. Remove from the pan and add the pineapple pieces and cook for 2~3 minutes. Remove into a bowl and set aside.
  3. In the same pan, heat the remaining 1tbsp ghee and saute jowar rawa for 2~3 minutes or until it changes color. Add the water and milk, bring to a boil, reduce the heat, cover and cook till rawa is cooked through, about 15~20 minutes.
  4. Add the sugar and cook till sugar is dissolved and the mixture is thickened.
  5. Add ground cardamom, saffron soaked milk, sauteed fruit and dry fruits. Mix well and turn off the heat. Sprinkle with pomegranate seeds and serve warm or at room temperature.
  6. View the recipe instructions at Cook's Hideout

Contains allergens
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