About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Friday, March 8, 2013

VANILLA KESARI



VANILLA KESARI

In our family kesari is a must in every festival. And this is the way my mother use to make
Kesari. Instead of cardamon she use vanilla essence.And make it in pink colour.

1 cup semolina,roasted

(A)
1/2 cup condensed milk

2 cups water

70 gm sugar,more if you like it very sweet

2 pinch salt

1 tbsp vanilla essence

60 gm ghee

50 gm raisins

50 gm cashew nuts

Red food colouring


1. Bring 2 cups of water to boil,add in A


2. Let it cames to a boil again, add semolina little

by little stirring constantly so that there will no

lumps.

3. Cook strring all the while over gentle heat till it thicken and cooked. Press into a tray and cut into

pieces when cool.

.





 

6 comments:

  1. Hi..I haru sj follow u punya blog nie mr thyaga Rajan.i nak Tanya u Ada x resepi KARI BAWANG?

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  2. hi, thank you so much haizie azmani,yes i have you can find it here or in my malay blog...DAUN KARI..http://thyagacook.blogspot.com

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  3. hi Thyaga Rajan, i came across your amazing blog by 'accident' and frankly, Im glad! Your recipes are easy to follow and what i need for my everyday cooking... thank you again. And btw, your style of making the Kesari is simple compared to what ive been doing all the time! Oh yes, do you fry the cashew nuts and raisins? Im gonna try it your way and see how it turns out.

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  4. Hi, rita devi thank you for visiting my blog, I did't fry the cashew nuts or the raisins. but you can fry if you want to. But you must roast the rava. you can add a bit more water if you like your kesari soft.thank you and happy cooking

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  5. Lovely colour of the Kesari. Never tried giving it a vanilla flavor.

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  6. Hi,Lakshmi Venkatesh thank you for your comment..this is how we make kesari at home. Only very much later that i found out that kesari has to to yellow and flavour with cardamons.

    ReplyDelete