“Kesari” a cherished South Indian dessert also known as “sojji” in tambhram households. This unique name is probably a tamilian version of sooji or rava or perhaps used since it rhymes with “bajji”. Yes sojji and bajji is a favourite combo and served when the bridegrooms family visit the brides family for the first time. Though this dish is usually made with semolina other variations using vermicelli and beaten rice are also popular. My first experience of making a kesari was when I was in standard 8. “Calling on” was a regular practise amongst the defence officers. The superior officer along with his wife would pay a courtesy visit to his contemporary officers and juniors family in the evenings. Similarly the others would “return” the call. This was a way by which a good rapport and committed teams were created in the defence community. Evenings, children would be fed dinner by 630 pm and sent to the study room to complete the last phase of school work and would have to be in bed by 8.30 pm. Children of defence officers cannot be “seen or heard” after 6.30 pm especially in the “drawing room”. Older children would have the privilege of serving snacks and quietly move away. I do not know if this practice still exists but it was one of great discipline. On one such occasion I was asked to make rava kesari and onion pakodas. I felt very proud and gave my sisters a joyful but condescending look which meant- See I am old enough now and while I am preparing the snacks you two will have to study-What a joy-I started off with gusto and refused the assistance of my maid who generally caters to these visits. All my happiness vanished in few minutes time.. My god… the kesari was a mixture of lumps and sticky thick fluid. I tried my best to break the lumps and cook it to a kesari but in vain. What a shame in front of my maid.I was more worried about that than the kesari output. Any way I put on a brave face and acted as if it was the fault of the rava and sugar. Pakodas came out very well. So I quietly served the pakodas with a smile, ensuring that I avoided my mother’s glare. Today I made vermicelli kesari garnished with nuts and tuttifrooti.
SERVING – 4
- VERMICELLI – 1 CUP
- SUGAR – 2 CUPS
- GHEE – 1/2 CUP
- SAFFRON – FEW STRANDS
- MIXED NUTS – 2 TBSP
- TUTI FRUITTI – 2 TBSPS
METHOD
- Take a heavy bottomed pan. Add 1 tsp. of ghee and roast the vermicelli till light brown.
- Add 3 cups of water and simmer the flame. Cover the pan and allow the vermicelli to cook soft.
- When the water is almost absorbed, check the vermicelli for doness.
- Add the sugar and constantly stir the mixture on low flame till the kesari rolls in the pan at the same time it not be dry.
- Heat ghee and fry the nuts. Pour the remaining ghee, fried nuts, tutti- fruitti and saffron into the kesari and mix well.
- Remove from flame and serve hot/cold
NOTE
- This kesari will take slightly longer time to cook with sugar.
- The vermicelli has to be cooked absolutely soft.
- I use a non- stick pan for this preparation .
