All of you who posted comments on Facebook (on my personal profile) welcoming me back, and saying how nice it is to see the blog alive and kicking again, so touched by all your responses. A big bear hug to all of you!
After that rich Khus-khus payasam, how about something less rich with Couscous now? Am I adding to the confusion of already confused people? I hope not. If you are indeed confused between Khus-khus and Couscous, please do look it up on the interwebz.
So what do you do when you have a dessert craving, but you’re not really in the mood to slog it out in the kitchen to make yourself a treat? Here’s a ready reckoner: make Couscous Kesari! Not only is it the perfect go-to for instant dessert craving satiation, couscous is healthy too. And if you don’t load the dish with too much sugar and fat, it stays healthy enough to indulge in occasionally. This one is also a definite crowd-pleaser. I confidently say this after testing the experiment on my regular lab rats 😉
Couscous Kesari / couscous sheera
Recipe Source: Self
Preparation Time: NIL
Comes together in: 20-25 minutes (cooking time + 15 minutes standing time)
Makes: 2 generous servings
- Couscous – 1 cup
- Water – 1 cup
- Milk – 1/2 cup
- Sugar – 4 tbsps (or more, depending on your sweet tooth; I like it mildly sweet)
- Ghee – 3 tbsps
- Saffron strands – a few
- Almond slivers (optional) – to garnish
- Using a little milk lends a creamy, luscious texture to the kesari.
- It can be made even sans the milk. In that case, use 1 1/2 cups water in all. All you have to remember is that couscous:water ratio must be 1:1.5 to cook it right.
- Put the sugar, milk, water and 1 tbsp ghee in a small, deep pan. Bring to a gentle boil on a medium flame. Stir occasionally to ensure the sugar dissolves.
- Add the saffron strands into the pan and allow for the colour and flavour to be infused as the water-milk mixture continues to bubble gently.
- Add the couscous now, stir well to ensure there are no lumps and continue to cook on a medium flame. Within the next 1-2 minutes, the couscous will swell and absorb most of the water-milk mixture as it cooks.
- Once the water-milk mixture has been nearly absorbed, turn off the stove.
- Cover the pan and allow to sit for 15 minutes. During this time, the couscous continues to swell and soften, and absorbs any remnant water-milk mixture.
- Remove lid, and fluff up the couscous.
- Add the remaining 2 tbsps ghee and stir gently to incorporate.
- Serve hot garnished with dry fruits of choice. I served mine with almond slivers shallow fried in 1/2 tbsp ghee (not mentioned in the ingredients list) to enhance the flavour.
You could also press the Couscous Kesari into molds when it’s still warm and turn onto serving plates/platters, like in the picture below. As it cools, it sets into place due to the ghee cooling. Feel free to get creative with the presentation. Don’t forget to come back and tell me how you liked this quick-fix dessert once you’ve tried it.
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So until the next one then. Ciao!