Skip to main content

Fruit Bansi Rava Kesari

Belated Dussehra wishes to all my friends :) Hope you all had a fantastic dussehra with loads of yummy sweets and meals. I prepared this delicious healthy sweet yesterday for pooja using Bansi rava, fruits and Demarara sugar with less ghee. Bansi Rava is a healthy rava which is also an excellent option for weight loss and diabetes. I have used Demerara sugar in this recipe to make my sweet very healthy but it can also be substituted with a regular ones. Demerara sugar is a unrefined sugar which is large, irregular grains, dark brown in color and crunchy in texture. As it is considered to be a healthy sugar, this can also be used in regular coffee and tea. I have included only 3 varieties of fruits in this recipe due to availability but other fruits like pineapple, strawberry can also be included.

Ingredients :

1 Cup Bansi Rava
3/4 Cup Demerara sugar 
1 1/2 Tsp Ghee
1 Banana, finely chopped
1 Apple, finely chopped
2 Tbsp Pomegranate 
A pinch of Saffron
10 Cashews, broken
10 Raisins 
2 1/2 Cups Water

Method :

Heat 1/2 Tsp ghee in a non stick pan and add bansi rava.

Roast it for a minute in a low flame or until the flavor comes out.

Once done, remove and keep aside.

Heat 1 Tsp ghee in the same pan and add cashews followed by raisins.

Fry till it turns brown color and add the chopped fruits ( Banana, Apple and Pomegranate )

Now add the demerara sugar and saute till the sugar melts.

Add the measured water followed by saffron and let the water boil.

Now slowly add the roasted rava and mix well to avoid any lumps.

Simmer the flame and cook it for 5 minutes in a low flame.

Switch off the flame and transfer it to a small bowl.

Garnish with fruits and serve hot.


  1. Dusshera wishes to you too!! This looks like a tasty and healthy dessert!


Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)

Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …