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Singer Sunanda Sharma shared her mother's recipe for Punjabi berry chutney
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Aaj Tak
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Singer Sunanda Sharma shared her mother's recipe for Punjabi berry chutney

In India, different dishes are prepared in every region; from Rajasthan to Kashmir, one can find many culinary masterpieces. Although each region has its own popular dish, there are also recipes known only to local residents. The famous Punjabi singer Sunanda Sharma recently popularized such a chutney during one of her podcasts.

Sunanda Sharma, who gained recognition for her powerful voice, spoke in the podcast about the recipe for berry chutney that her mother makes at home. She noted that she prefers to eat the chutney instead of marinade during meals.

During the conversation, Sunanda mentioned that various types of chutneys are made in their home, including mint and guava chutney, as well as berry chutney. A simple way to prepare this Punjabi chutney is presented below, which can be served as a side dish with roti and vegetables or with dal and rice during lunch or dinner.

Berry chutney has a slightly sweet and tangy taste, so it can be served with paratha for breakfast. Additionally, this chutney can be paired with dal and rice, making even a simple dish more appetizing. Since this chutney is sweet, children enjoy eating it as well.

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Rava Kesari Recipe: Traditional South Indian Semolina Sweet Dish
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www.aajtak.in

Rava Kesari Recipe: Traditional South Indian Semolina Sweet Dish

When the desire arises to cook something sweet at home, the idea of making suji (semolina porridge) halwa often comes to mind. However, if you are tired of the usual taste of this dessert, you should try Rava Kesari—a very well-known and popular dish from South India. Although it is made from the same semolina, its texture, color, and taste are radically different from regular halwa, being delicate and melting in the mouth.

Rava Kesari is considered a special treat at weddings and festivals in South India. Prepared with the addition of saffron or a light yellow-orange color, the aroma of ghee, and roasted cashews and raisins, this dessert can be made in just 10 minutes. Below is a simple instruction to achieve the perfect taste and proportions.

Ingredients

For preparation, you will need: 1 cup of fine semolina (rava), 1 cup of sugar (amount adjustable to taste), 3 cups of water (to ensure perfect softness), 1/2 cup of ghee, 10-12 cashews, and 1 tablespoon of raisins, 1/2 teaspoon of cardamom powder, a pinch of food coloring or saffron (soaked in 2 tablespoons of warm milk).

Cooking Method

First, heat 2 tablespoons of ghee in a saucepan. Add the cashews and raisins and fry until lightly golden brown, then transfer them to a plate. Next, add 1 cup of fine semolina to the remaining oil and roast over low heat, stirring constantly for 3-4 minutes. It is important not to let the semolina darken; it is enough to achieve a pleasant aroma. Remove the roasted semolina.

Pour 3 cups of water into the same saucepan, add the milk with saffron or a pinch of food coloring, as well as the cardamom powder. Bring the water to a rolling boil. When the water starts boiling, reduce the heat and gradually pour in the roasted semolina while stirring continuously to prevent lumps from forming. The semolina will absorb all the liquid completely. After this, add 1 cup of sugar and stir; the mixture will release some liquid until the sugar dissolves.

Finally, add the remaining ghee and the roasted cashews with raisins. Cook on low heat for another 2 minutes, until the Rava Kesari begins to separate from the sides of the saucepan. The finished, delicate, and aromatic South Indian Rava Kesari is served hot.

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