Today I have a sweet dish made with jonna rawa or jowar/ sorghum rawa instead of regular sooji or semolina. This recipe is from a Telugu cooking channel and even though I'm not into cooking fruits, this dish looked yummy on TV that I had to try it for myself.
Kesari is traditionally made with either sooji or godhuma/ wheat rawa. Using jonna rawa is a healthy substitute which gives a chewy texture to the dish. 
Apple and pineapple are lightly sauteed in ghee before adding to the final dish, so they are slightly soft when bit into. All in all this can not only be made as prasad (offering to god) during festivals but also as a delicious dessert any time of the year.
Jonna Rawa Kesari Ingredients:
- ½cup Cracked Jowar/ Sorghum/ Jonna Rawa
- 2~3tbsp Sugar
- ½cup Milk
- 1cup Water
- ¼tsp Ground Cardamom
- Big pinch Saffron, crushed and soaked in 2tbsp warm milk
- 2tbsp Ghee
- 1 Small Apple, chopped
- ½cup Pineapple cubes
- 1tbsp Cashews
- 1tbsp Almonds
- 3tbsp Pomegranate seeds
- Heat 1tbsp ghee in a pan, add cashews, almonds and cook till the nuts turn golden brown. Remove from the pan and set aside.
- In the same pan, add the apples and saute for 2~3 minutes or until slightly golden. Remove from the pan and add the pineapple pieces and cook for 2~3 minutes. Remove into a bowl and set aside.
- In the same pan, heat the remaining 1tbsp ghee and saute jowar rawa for 2~3 minutes or until it changes color. Add the water and milk, bring to a boil, reduce the heat, cover and cook till rawa is cooked through, about 15~20 minutes.
- Add the sugar and cook till sugar is dissolved and the mixture is thickened.
- Add ground cardamom, saffron soaked milk, sauteed fruit and dry fruits. Mix well and turn off the heat. Sprinkle with pomegranate seeds and serve warm or at room temperature.
Lets check out what my fellow marathoners have cooked today for BM# 60.
