Pink Dragon Fruit Kesari (Sooji Halwa with Dragon Fruit)
The Pink Dragon Fruit Kesari is a vibrant and exotic twist on the traditional South Indian dessert, Sooji Halwa (Semolina Pudding). This delightful dessert combines the subtle sweetness of pink-fleshed dragon fruit (Pitaya) with the rich flavor of ghee, roasted foxtail millet, and aromatic cardamom. A touch of brown sugar adds the perfect sweetness, while a final hint of rose water enhances the flavor profile. Garnished with crunchy cashew nuts, this kesari is a visually striking and indulgent treat that is sure to be a hit at any occasion, especially during festivals like Diwali or as a special Sunday breakfast for friends and family.
Ingredients
| Ingredients | Quantity |
|---|---|
| Pink Flesh Dragon Fruit (Pitaya) | 1/2 cup (pulp) |
| Foxtail Millet | 1/3 cup |
| Brown Sugar (Demerara Sugar) | 1/4 cup |
| Rose Water | 1 tablespoon |
| Ghee | 1/4 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Cashew Nuts (broken) | 1/4 cup |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions
-
Prepare the Dragon Fruit:
Start by cutting the pink dragon fruit in half. You’ll need less than half of the fruit for 1/2 cup of pulp. Scoop out the pulp and chop it into big chunks.
Grind the dragon fruit pulp in a blender without adding any water. The seeds should remain visible, adding a nutty flavor to the dish. Ensure that there are no large chunks left in the pulp. -
Roast the Millets:
Take a non-stick pan and dry roast the foxtail millets on medium heat until they release a pleasant aroma. Let the millets cool down before blending them into a coarse powder that resembles the consistency of semolina (sooji). -
Roast the Cashew Nuts:
In the same non-stick pan, add 1/2 tablespoon of ghee and roast the cashew nuts until they turn golden brown. Once roasted, set the cashew nuts aside. -
Cook the Dragon Fruit Pulp:
In the same pan, add the dragon fruit pulp along with a little water and bring it to a boil. Once it starts boiling, reduce the heat to low. -
Add the Roasted Millets:
Gradually add the ground foxtail millet into the boiling dragon fruit mixture while stirring continuously to prevent any lumps from forming. Continue stirring until the mixture thickens, and the millets cook through. -
Add Sugar and Cardamom:
Once the mixture becomes thick and creamy, stir in the brown sugar and cardamom powder. Mix until the sugar dissolves completely. You may notice a bit of extra liquid at this stage, but don’t worry—the mixture will thicken further. -
Finish the Kesari:
Add the roasted cashew nuts and the remaining ghee into the pan. Stir well to combine. Finally, pour in the rose water for a fragrant finish and give the kesari a final mix. Turn off the heat. -
Serve:
Serve the Pink Dragon Fruit Kesari warm. It’s a delightful dessert for special occasions like Diwali or a unique treat to serve your loved ones for a weekend breakfast.
Allergen Information:
- Contains cashews (nuts).
- Contains ghee (dairy).
Dietary Preferences:
- Vegetarian.
- Suitable for gluten-free diets (when using gluten-free millet).
Cooking Tips:
- The key to a smooth and lump-free kesari is to stir constantly while adding the millets to the boiling dragon fruit mixture.
- You can substitute foxtail millet with other grains like semolina (rava) or rice flour, but the texture and flavor will vary.
- For a richer flavor, you can increase the amount of ghee used.
Conclusion:
Pink Dragon Fruit Kesari is an innovative fusion of traditional and exotic flavors, making it a delightful treat for any occasion. With its creamy texture, vibrant color, and sweet aroma, this dessert is a crowd-pleaser that’s not only visually stunning but also full of unique flavors. Whether you’re celebrating a festival or simply enjoying a special weekend meal, this recipe is sure to impress everyone at the table.
