📸 Image coming soon for Fruit Kesari
Kesari Buah
Makan Tengah Hari • Malaysia
How to Make Fruit Kesari (Traditional & Healthy Version)
Fruit Kesari is a beloved dessert in Malaysian South Indian communities, frequently served during festive occasions and family gatherings. This sweet treat, made with semolina (suji), assorted fresh fruits, and fragrant ghee, is a vibrant adaptation of classic Kesari, reflecting Malaysia's multicultural influences. The addition of local fruits such as pisang (banana), nanas (pineapple), and the subtle aroma of pandan leaves elevates the dish, making it a favorite across generations. Fruit Kesari is known for its soft, melt-in-the-mouth texture and tantalizing aroma. It's a perfect balance of sweetness and fruitiness, enhanced by the use of santan (coconut milk) for a creamy finish. In Malaysia, Fruit Kesari is often enjoyed as a lunch dessert or a sweet snack during Deepavali celebrations or special events in Tamil households. Its colorful appearance and rich flavors symbolize joy and togetherness, making it an ideal dessert to share with loved ones. Choosing Fruit Kesari for lunch is a health-conscious option, especially when prepared with minimal ghee and a variety of fresh fruits. This recipe highlights the use of wholesome, local ingredients and focuses on a lighter version suitable for calorie tracking, without sacrificing authenticity or taste.
Bahan-bahan(untuk 1 medium bowl (approx. 150g per serving))
- 1/2 cup Semolina (suji) (locally sourced)
- 1/4 cup Santan (coconut milk) (freshly pressed)
- 1/4 cup, sliced Pisang (banana) (local banana variety)
- 1/4 cup, diced Nanas (pineapple) (fresh Malaysian pineapple)
- 1 tbsp Raisins
- 1 tbsp, chopped Cashew nuts
- 1 tbsp Ghee (use sparingly for health)
- 2 tbsp Sugar (can substitute with natural sweetener)
- 1 small leaf Pandan leaf (for fragrance) - pilihan
- 1 cup Water
- a pinch Salt
Arahan
- 1
Heat ghee in a non-stick pan. Add cashew nuts and raisins, sauté until golden and set aside.
5 minutes
Do not overheat ghee to preserve its nutrients.
- 2
Add semolina (suji) to the remaining ghee and roast on low heat until aromatic and lightly golden.
5 minutes
Roasting semolina ensures a non-sticky texture.
- 3
In a separate pot, bring water, santan, pandan leaf, and a pinch of salt to a gentle boil.
3 minutes
Remove pandan leaf after boiling for optimal flavor.
- 4
Slowly pour the hot liquid into the roasted semolina, stirring continuously to prevent lumps.
2 minutes
Continuous stirring is key for smooth Kesari.
Kenapa hidangan ini sihat
This Fruit Kesari is a healthy lunch option as it contains wholesome local ingredients, minimal added fats, and natural sweetness from fruits. It is vegetarian and adaptable for vegan diets. The recipe supports digestive health, provides energy, and keeps you full without excess calories, making it ideal for calorie-conscious meal planning.
Fruit Kesari provides a good balance of carbohydrates from semolina and fruits, with moderate healthy fats from ghee and cashew nuts. The use of santan (coconut milk) adds beneficial medium-chain triglycerides and essential minerals. Fresh fruits supply dietary fiber, antioxidants, vitamin C, potassium, and other phytonutrients. By limiting ghee and sugar, this version supports calorie management and heart health.
Petua
- 💡Tip 1: Use freshly pressed santan for richer flavor.
- 💡Tip 2: Add fruits only after the semolina thickens to maintain their texture.
- 💡Tip 3: Adjust sweetness and ghee based on dietary preferences.
Penyimpanan & hidangan
Store Fruit Kesari in an airtight container for up to 2 days at room temperature. Refrigerate for longer shelf life—up to 4 days. Reheat gently before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 270.0 kcal |
