Pink Dragon Fruit Kesari (Sooji Halwa with Dragon Fruit)
This unique and vibrant take on the traditional South Indian Kesari (Sooji Halwa) incorporates the exotic pink flesh of the dragon fruit, giving it a gorgeous color and a subtle, tropical flavor. Ideal for festivals like Diwali, or as a delightful Sunday morning treat, this recipe blends the earthy flavors of millets and the sweetness of brown sugar, with the delicate essence of rose water and cardamom.
Ingredients
| Ingredient | 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 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 3g |
| Fat | 12g |
| Carbohydrates | 25g |
| Fiber | 3g |
| Sugar | 10g |
| Sodium | 0mg |
Note: Nutritional values are approximate and will vary based on exact ingredient quantities.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Cuisine: South Indian
Course: Dessert
Diet: Vegetarian
Instructions
-
Prepare the Dragon Fruit:
Begin by cutting the pink dragon fruit in half. You’ll need less than half for this recipe to yield around 1/2 cup of pulp. Scoop the pulp from the fruit and chop it into large chunks. Transfer the pieces into a blender or food processor and blend until smooth. You’ll notice the seeds remain visible in the puree, which is completely fine. The seeds contribute a pleasant, nutty flavor to the dish, which is key to the authentic taste of this Kesari. -
Roast the Millet:
Take a non-stick pan and dry roast the foxtail millet over medium heat until it releases a fragrant aroma, which should take about 3-4 minutes. Allow the roasted millet to cool slightly. Once cool, add the millet to a blender and pulse it to a coarse powder. Aim for a consistency similar to semolina (sooji rava), with some graininess remaining. Set aside. -
Roast Cashews:
In the same non-stick pan, add 1/2 tablespoon of ghee and roast the cashew nuts until golden and aromatic. This should take about 3-4 minutes. Once roasted, remove the cashews from the pan and set them aside. -
Cook the Kesari:
In the same pan, add the pink dragon fruit pulp along with 1/2 cup of water. Bring this mixture to a boil over medium-high heat. Once it begins to boil, reduce the flame to low. -
Add the Millet and Stir:
Gradually add the ground millet into the pan, stirring continuously to avoid lumps. It’s important to keep stirring to achieve the perfect smooth texture for your Kesari. Continue cooking the mixture over low flame until it thickens, and the millet softens. This process should take about 8-10 minutes. -
Add Flavor and Sweetness:
Once the mixture has thickened and the millet is fully cooked, stir in the cardamom powder and brown sugar (Demerara sugar). Continue stirring until the sugar completely dissolves and the mixture becomes glossy. You might notice a bit of water in the mixture at this stage, but don’t worry—it will evaporate as it continues to cook. -
Finish the Kesari:
When the sugar has melted and the mixture reaches a pudding-like consistency, add the roasted cashew nuts and the remaining ghee. Stir well to combine. For the final touch, pour in 1 tablespoon of rose water and mix it into the kesari. Rose water will impart a floral aroma that perfectly complements the tropical dragon fruit flavor. -
Serve:
Turn off the heat and let the Pink Dragon Fruit Kesari sit for a minute to set. Serve it warm, and enjoy this exotic twist on the classic South Indian dessert. This dish is perfect for festive occasions such as Diwali or as a special treat for a weekend breakfast with family and friends.
Cooking Tips
- Dragon Fruit Selection: For the best results, choose ripe pink dragon fruit. The flesh should be vibrant and slightly sweet.
- Millet Substitute: If you don’t have foxtail millet, you can substitute with semolina (sooji rava) for a more traditional flavor, though the texture will differ slightly.
- Adjusting Sweetness: Brown sugar brings a mild, caramel-like sweetness to the dish, but you can adjust the quantity to suit your taste. If you prefer a healthier version, consider using jaggery or coconut sugar instead.
- Floral Aroma: If you don’t have rose water, you can use orange blossom water as an alternative for a different, yet equally lovely, fragrance.
This Pink Dragon Fruit Kesari recipe is a delightful way to infuse a classic South Indian dessert with the vibrant color and unique flavor of dragon fruit. The mild sweetness of the fruit, paired with the nuttiness of millet and cashews, creates a dessert that is not only visually appealing but also bursting with flavor. Whether it’s for a festive occasion or a special treat for your loved ones, this dish is sure to impress!
