Recipe: Perfect Sapota Kesari Bhat

Sapota Kesari Bhat. It's good and essential for our health. So I innovated Sapota Kesari Bhat Akshaya Kumbham. Mango custard is a mandatory recipe in summers.

Take a sauce pan, add ghee to it and heat it up. Add in the ingredients given from cumin seeds to curry leaves and let it saute for a min. Add in rice and toss well with the masala and ghee. You can cook Sapota Kesari Bhat using 9 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Sapota Kesari Bhat

1. It's 1 cup of Semolina / Bombay rava.
2. It's 3/4 cup of sugar.
3. You need 1 1/2 cup of milk.
4. You need 5 of saffron pods.
5. Prepare 1 cup of fresh Sapota puree.
6. You need 1 pinch of salt.
7. It's Few of finely chopped cashews and almond.
8. Prepare Few of raisins.
9. It's 1/2 cup of ghee.

Learn how to make Indian vegetarian recipes, south Indian recipe, tamil nadu recipes, north Indian recipe, eggless baking recipes with stepwise pictures and videos. Amma makes a huge batch of dosa batter each weekend which will last us for that whole week. While she plan to grind dosa batter, she also make appam batter and ada batter in the same day to prevent less washing of dishes. Sometimes she makes vada batter too.

Sapota Kesari Bhat step by step

1. Dry roast rava until it turns good aromat in a medium flame. Transfer to a plate. Allow to cool down..
2. Add 1 tsp ghee and roast the nuts until golden brown. Transfer to a cup, set aside..
3. To the same pan, add milk along saffron. Let it be boil..
4. Now slowly add roasted rava and stir continuously to prevent the mixture turning lumpy in a low flame. Stir well..
5. When milk evaporated add puree of sapota and stir well in a medium flame. Again stir well till it's evaporation..
6. Add in sugar and stir well. Now the mixture will turn watery again. Cook in medium flame..
7. When it starts thick add ghee little by little..
8. The mixture becomes thick, it starts to leave the edges and bottom of the pan..
9. Add roasted nuts and raisins, mix well. Switch off the flame and serve in hot or cool..

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