Tag Archives: kesari bath

Thinai Kesari / Foxtail Millet Kesari

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Already I have shared a video of making palm jaggery syrup using PalmJaggery from Ekgaon, an online grocery shopping platform where the products are directly from farmers to customers. Palm jaggery was of high quality and liked the texture, fragrance and now again it’s Thinai / Foxtail Millet from them.

Also check out my Rava Kesari / Semolina Kesari, Aval Kesari / Poha KesariSemiya Kesari  / Vermicelli Kesari and Paal Kesari / Milk Kesari

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Thinai Kesari / Foxtail Millet Kesari

Coming to Foxtail Millet / Thinai Arisi, at times when I feel bore to use to rice and shift to millets, so I use to have millets at home on regular basis. When thought of making something with this Thinai, I liked to make a sweet, melting in the mouth due to the monsoon here in Bangalore, India. This resulted me in making my all-time favorite.

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Thinai Kesari was too heavenly, that kept melting in mouth. Usually I like the kesari to be in melting consistency, so just like that I have ground the millet to coarse granules and prepared this kesari. Let me share the recipe…

Ingredients:

  • Thinai Arisi / Foxtail Millet – 1 cup
  • Sugar – ¾ cup
  • Ghee / Clarified butter – ¼ cup
  • Red food colour – ¼ tsp
  • Cashew nuts – 10 nos
  • Raisins – 5 nos

Making of Thinai Kesari / Foxtail Millet Kesari –

Preparation:

  • Grind the Thinai Arisi / Foxtail millet to a coarse powder (for getting mashing consistency) and keep it aside.
  • Heat a kadai, add a tsp of ghee/clarified butter, add the coarsely grounded thinai arisi / foxtail millet, fry until they turn golden brown.
  • Transfer it to a plate, spread it and bring it to room temperature.
  • Heat 6 cups of water in a kadai, cover and bring it to boil.
  • Once it starts boiling, add the red color and add the roasted thinai arisi / foxtail millet little by little, cover and cook until the millet is cooked.
  • Once it’s cooked, add the sugar, stir until the sugar is dissolved.
  • Drizzle a tbsp of ghee/clarified butter and cook for few mins.
  • Meanwhile heat the leftover ghee/clarified butter in a kadai, add the cashew nuts, cook until it turns golden brown.
  • Add the raisins, along with cashew and cook until it doubles in size.
  • Transfer the roasted nuts along with the ghee/clarified butter to the kesari, give a stir.
  • Cook for 5 mins in medium flame, remove it from fire and transfer it to a bowl.

Serve hot. Goes out well along with breakfast, lunch, dinner or even it can be served in tea-time.

Vermicelli / Semiya Kesari

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One of my most favorite dish, already I have posted a kesari but with Rava and but now this is going to be with vermicelli. In my younger days, this would be the first and the special dish from the hands of my grandma rite on my birthday. Let us move on to the recipe…

Vermicelli / Semiya Kesari

Vermicelli / Semiya Kesari

Ingredients:

  • Vermicelli / Semiya – 1 cup
  • Granulated Sugar – 1 cup
  • Ghee (Clarified Butter) – 2 tbsp
  • Cashew nuts – 15 nos
  • Raisins – 10 nos
  • Red Food color – ¼ tsp

Preparation:

  • Heat two tsp of ghee in a kadai, add in the vermicelli and roast them till they turn golden brown. Transfer it to a plate.
  • Heat 3 cups of water in a heavy bottomed vessel. Add in the red food color.
  • Add in the vermicelli/semiya, Stir it well, till the vermicelli is boiled.
  • Once after boiled, add in the sugar. Stir it well, till it thickens.
  • Heat the leftover ghee (clarified butter) in a kadai, add in the cashew nuts and roast till it turns golden brown.
  • Add in the raisins; roast till it increases in its size.
  • Pour this to vermicelli and stir it well and cook for 5 mins in medium flame till the ghee/clarified butter gets blend well with the vermicelli.
  • Transfer it to a bowl.

Serve hot as a starter for breakfast or as a evening snack.

Rava Kesari

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Kesari is a sweet prepared with Semolina/Rava/Sooji. It is commonly  prepared all over India. It’s one of my hubby’s favourite dish, I prepare this very frequently. This is a must in all South Indian marriage breakfast menu, may be the ingredient would differ based on the flavour. It is also been a starter for south Indian meals and breakfast.

Rava Kesari

Rava Kesari

Ingredients:

  • Rava/Semolina/Sooji – 1 cup
  • Ghee – 1 tbsp
  • Water – 2 cups
  • Sugar – ¾ cup
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Red colour powder – ¼ tsp

Preparation:

  • When you use non roasted rava, dry roast rava/semolina till it changes to golden brown colour and bring it to room temperature.
  • Bring the water to boil in a kadai.
  • Add the food colour, when the water starts boiling.
  • Keep the flame in sim and add the rava/semolina little by little.
  • Keep on stirring continuously to ensure that no lumps are formed.
  • When almost ¾ th of water is evaporated, add the sugar and continue stirring.
  • In a tadka, heat the ghee and put the cashewnuts and raisins. Fry till they turn golden brown.
  • Pour it to the rava and keep on stirring by dropping the ghee along the sides of the dish.
  • When it comes to consistency of getting rolled together in the kadai, Switch of the flame and transfer it to a bowl.

Serve hot.

Note: If you feel the food colouring as unhealthy, you could use saffron. Soak saffron in hot water and pour them into the boiling water, before adding rava. When you have roasted rava/semolina, you no need to roast the rava/semolina.