Badam kesari, or also named as Almond kesari, is a tasty treat. It’s hard to resist. The dish is made with ground almonds and rava also known as suji or semolina. Other ingredients include milk, sugar, and cardamom powder. Some roasted cashews are added too. If you love kesari and nuts, this recipe is for you. It’s super easy and quick to make!
Quick and Delicious South Indian Dessert: Kesari
This tasty Badam Kesari is very popular in South India. Since it has a rich taste and is quick to make, many families choose it as a treat to make when guests arrive unexpectedly. Rava Kesari is usually made in a bright orange color, making it stand out and instantly bring happiness to anyone. It is often shaped and cut into squares or diamonds.
In those days, when I was a little girl, I spent most of my school holidays at my aunt’s house. My aunt, who has a sweet tooth, would always make the Rava kesari whenever we requested something sweet, allowing her to indulge as well. Her kesari had the most delightful aroma and a melt-in-your-mouth texture. It was at her house that I first tasted the Rava kesari, and to this day, I adore it and remain addicted to her recipe.
Nutty Badam Kesari
Today, I made a few tweaks to the Badam Kesari recipe by using less ghee and adding ground almonds as the star ingredient. It still has that authentic kesari taste, but now with a nutty flavor. I skipped the saffron color since it’s a badam kesari and I like the natural almond color. But if you prefer the orange hue, feel free to add a pinch!
Pro Tips for Badam Kesari
Remember to keep your flame low for this badam kesari recipe, as rava tends to lump. Keep stirring while adding the semolina to prevent this, and continue without stopping for at least 10 minutes. If you feel tired, it might be fun to have a partner join in—it’s a good exercise! Alright, jokes aside.
I sprinkled some cashews on top of the kesari to give it a more appealing and crunchy finish. However, feel free to just mix them into the badam kesari mixture and mold it all together. It’s not a must to add them as a top layer. Alternatively, you can mix some nuts into the mixture and save a few to garnish. Feel free to toss in some roasted almonds or even some raisins, or a little mix of everything!
Moulding is optional for this Badam Kesari; you can simply serve it in a bowl. If you choose to mould, ensure the mixture has completely cooled before cutting it into your desired shape.
You can store this badam kesari in an airtight container in the fridge for up to 2 days.
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Alright, have fun making and enjoying this Badam Kesari! Let me know in the comments how it turns out for you.
Badam Kesari
Description
Badam Kesari is a delightful Indian dessert known for its rich almond flavor and vibrant color. This sweet dish is a blend of roasted semolina, creamy almond paste, and aromatic cardamom, all brought together in a silky, smooth texture. The addition of ghee gives it a delectable richness, while roasted cashews provide a satisfying crunch. This easy-to-prepare recipe is perfect for any special occasions and celebrations.
Ingredients for Badam Kesari
Instructions on how to make the Badam Kesari
Instructions on how to make the Badam Kesari
Instructions on how to make the Badam Kesari with step-by-step photos
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Blanch the Almonds:
Soak 100g of almonds in hot water for 20 minutes.
Peel the skins off and set the almonds aside.
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Make Almond Paste:
In a mixer jar, combine the peeled almonds with 4 tablespoons of milk.
Grind the mixture into a smooth paste and set aside.
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Roast the Semolina:
Heat 100g of ghee in a pan over low flame.
Add 100g of semolina to the ghee and stir continuously for about 10 minutes until it turns golden brown.
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Incorporate Almond Paste:
Add the almond paste to the roasted semolina and mix well.
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Add Sugar and Flavorings:
Stir in 100g of sugar and mix until the sugar dissolves completely.
Add 1/4 tsp of salt and 1 tsp of cardamom powder, ensuring everything is well combined.
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Thicken the Mixture:
Gradually pour 300 ml of full-fat milk into the mixture.
Stir continuously until the mixture thickens, keeping the flame low throughout.
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Set the Kesari:
Grease a 6-inch round pan or bowl with 2 tsp of ghee.
Transfer the Badam Kesari mixture into the pan, smoothing and flattening the surface while pressing it firmly.
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Roast and Garnish:
In a small pan, heat 1 tbsp of ghee.
Add the roughly chopped cashews and roast until they turn golden brown.
Spread the roasted cashews all over the Badam Kesari, pressing them firmly into the mixture.
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Set and Serve:
Allow the Badam Kesari to cool and set before cutting it into your desired shapes.
Serve and enjoy this delicious, nutty dessert!
