Cassava meal kesari (pudding)

We had friends over for dinner last night and felt a bit creative with our dessert offering.   We have used “gari” or “cassava meal” previously in a savoury recipe as a substitute for “rava” or “fine semolina” and decided to try using it as the base for our gluten free  kesari alternative.   The cassava meal does have a bit or sourness to it which works fine in savoury dishes but not completely off putting in desserts (feel free to increase the amount of sugar to suit your taste).


What do I need to make it?

  • 1 1/2 cups of cassava meal (gari)
  • 1 cup of sugar
  • 1/2 tsp cardamom seeds
  • Pinch of safron
  • Handful of almond and cashew nuts chopped
  • Handful of raisins
  • 6 tbsp ghee (2 to roast the nuts and raisins and the remainder to go into the kesari)

How much will I make?

Serves 4

How do I make it?

Roast the cassava meal over a medium heat till it starts to brown. Heat 2 tablespoons of ghee and roast the almonds, cashew nuts and raisins till the cashew nut begins to brown – keep aside once done.  Then heat 1 1/2 cups of water in a wok – dissolve the sugar and continue boiling for a few minutes before adding the saffron and cardamom seeds.    Reduce the heat to medium and  pour in the roasted cassava meal and whisk vigorously to ensure no lumps are formed.  Add four tablespoons of ghee to the mixture and keep stirring till the kesari leaves the sides of the wok.   Switch of the heat and garnish the dish with the roasted nuts and raisins – mix thoroughly and serve the kesari warm.


Related content:

Gluten free upma (