In 2023, our guest chefs from across the country prepared a wide variety of dishes and drinks in the Festival Foodways demonstration kitchen and Kitchen Theology workshop. Browse their recipes below.
Recipes
In 2023, our guest chefs from across the country prepared a wide variety of dishes and drinks in the Festival Foodways demonstration kitchen and Kitchen Theology workshop. Browse their recipes below.
Kuku-ye sabzi is similar to an herb egg frittata and is often eaten during Nowruz, the Persian New Year which occurs on the vernal equinox. The green herbs of kuku-ye sabzi symbolize rebirth, and the eggs represent fertility and happiness for the upcoming year.
Ingredients
Garnish:
1/2 cup dried barberries
1 teaspoon grape molasses or sugar
2 tablespoons water
2 tablespoons olive oil
Batter:
7 eggs
1 tablespoon Najmieh’s advieh (Persian spice mix)
1 1/2 teaspoons sea salt
1 teaspoon black pepper, freshly ground
1/2 teaspoon turmeric
1 tablespoon rice flour
2 cloves garlic, peeled and grated
1 cup spring onions (white and green parts), finely chopped
1 cup fresh parsley, finely chopped
1 cup fresh cilantro, finely chopped
1 cup fresh dill weed, finely chopped
1 tablespoon dried fenugreek leaves (not seeds)
1/2 cup walnuts, coarsely chopped
2 tablespoons olive oil
1 cup crispy onions
Preparation
For the garnish, soak the dried barberries in cold water for 15 minutes, drain, and rinse. Place all garnish ingredients in a wide skillet and stir-fry for 4 minutes over medium-high heat (taking care as barberries burn easily). Transfer the garnish to a small bowl and set aside.
Preheat the oven to 400°F and line a quarter-sized (9 1/2x13”) rimmed sheet pan with oiled parchment paper.
To make the batter, break the eggs into a large mixing bowl and lightly whisk. Add all the batter ingredients to the bowl and fold in gently using a rubber spatula (be careful not to overmix).
Pour the batter into the sheet pan and gently shake the pan to even out the batter. Bake in the preheated oven for 15 minutes.
Remove the kuku from the oven and place it on a cooling rack. Garnish with the caramelized barberries and crispy onions. Cut the kuku into pieces.
Serve hot or at room temperature, with good crispy Persian bread and yogurt. Nush-e joon!
When members of the Church of Jesus Christ of Latter-day Saints settled in Utah, they established many farms, including fruit farms. Pioneer Salad is often eaten in southern Utah during the fall and winter, when ingredients like apples, pomegranates, and pecans are ready to be harvested. In the region, Pioneer Salad is a common holiday dish during Thanksgiving and Christmas.
Ingredients
2 cups pecans, coarsely chopped
1 cup raisins
2 cups pomegranate seeds
5 cups apples, chopped (skin on)
2 cups heavy cream
1/2 cup powdered sugar
1 1/2 teaspoons vanilla
Preparation
In a large bowl, combine chopped pecans, raisins, and pomegranate seeds.
In a separate bowl, whip the cream until soft peaks form. Add powdered sugar and vanilla and whip until they are absorbed. Be careful not to over whip.
Chop the apples and mix with pecans, raisins, and pomegranates. Immediately add the whipped cream and mix. Serve immediately.
Cheese blintzes are pancakes filled and rolled with sweet cheese, similar to crepes. They are of Ashkenazi Jewish origin and are often eaten during the springtime holiday of Shavuot. Jewish people of Eastern Europe commonly ate dairy foods such as cheese blintzes during the spring since cows would produce milk after the long winter.
Ingredients
4 tablespoons (1/2 stick) unsalted butter, melted and slightly cooled, plus more for frying
4 large eggs
1 cup whole milk
3/4 cup cold water
1/2 teaspoon kosher salt
2 tablespoons sugar
2 cups all-purpose flour
Filling:
3 cups farmer’s cheese (about 1 1/2 pounds), store-bought or homemade
1/2 cup (4 ounces) cream cheese, softened, store-bought or homemade
1/4 cup sugar
1/4 teaspoon kosher salt
2 large eggs
2 tablespoons loosely packed lemon zest
Sour cream, store-bought or homemade, for serving
Fresh or macerated berries (optional), for garnish
Preparation
To make the crepes: in a large bowl, food processor, or blender, mix the melted butter, eggs, milk, cold water, salt, and sugar. Add the flour a half cup at a time, mixing between each addition to remove as many lumps as possible.
In an 8” nonstick pan, melt a small pat of butter over medium heat. Pour about 1/3 cup of the batter into the center of the hot pan. Lift and rotate the pan immediately so batter coats the bottom entirely, then place the pan back on the heat to cook. You’ll get the hang of it after a couple of tries.
At first, each crepe will take about 1 minute, but the process speeds up as the pan gets hotter, and each crepe should take 30 to 45 seconds. When the crepe is mostly cooked, the edges will lift up. With a spatula, check to make sure the crepe has splotches of brown on the bottom. When one side is fully cooked, flip the crepe onto a nearby plate lined with parchment paper so that the side that has not cooked is facing down.
Repeat with the remaining batter, stacking each crepe on top of the others. No need to butter between each crepe—only add more butter about every fifth crepe. Note that the first crepe never comes out well. Don’t despair.
To make the sweet cheese filling: combine all the ingredients in a bowl and mix well.
To form the blintzes: spoon about 1/4 cup of the filling onto the cooked side of a crepe, in the middle of the lower half. Spread out the filling from side to side in a horizontal line. Fold the bottom of the crepe up to cover the filling from side to side in a horizontal line. Fold the bottom of the crepe up to cover the filling, and then fold each end into the center to create a small package.
Roll up the crepe tightly to form a compact blintz. It will be about 4 inches in length. Repeat with the remaining crepes and filling.
At this point, you can fry them up to eat immediately or refrigerate or freeze them to eat later. To refrigerate, wrap each blintz individually in parchment paper (so they don’t stick together) and store in an airtight plastic container for up to 5 days. To freeze, set the wrapped blintzes on a baking sheet in the freezer until they harden, then transfer to an airtight plastic container and freeze for up to 3 months.
If you prepared your blintzes in advance, be sure to bring them up to room temperature before frying them (so the filling doesn’t remain cold). Place a small pat of butter in a nonstick skillet over medium-low heat and place the blintzes in the pan, seam side down. If your blintz is cylindrical, flatten it slightly with a spatula for even cooking. Do not crowd the pan. Cook the blintzes until golden on the bottom, then flip to the other side and cook until golden brown and the sides are soft, 3 to 4 minutes total. You may need to flip each blintz multiple times to avoid them getting too brown.
Sauerkraut is finely chopped fermented cabbage that is commonly made in Germany as well as in other Central and Eastern European countries. According to Gefilteria, using part of the cabbage core in sauerkraut helps prevent it from making you gassy. Sauerkraut can be eaten with sausage, potatoes, or even on its own. Makes 2 quarts.
Ingredients
2-3 pounds (1 small head) green and/or purple cabbage
1 1/2 tablespoons kosher salt, plus more if needed
1 1/2 teaspoons total of whole caraway seeds, whole black peppercorns, whole juniper berries, or mustard seeds (optional)
1 large carrot, shredded
1 apple, shredded, or a handful of fresh cranberries and some sliced whole radishes (optional)
Preparation
Remove any dirty or discolored outer leaves from the cabbage and rinse the head under cold water. Using a long, sharp knife, slice off the stem of the cabbage, carefully quarter the cabbage, and remove the core. (You may discard the core or use it in the next step if you wish.)
Using a knife or a mandolin, slice the cabbage quarters into long, thin shreds, the thinner the better, and place the shreds in a large bowl as you work. Sprinkle salt into the bowl and, using clean hands, coat the shredded cabbage with the salt, pressing down occasionally to release liquid. You’ll notice quickly that the cabbage begins to “sweat” and reduce in volume.
Mix in the spice(s) or additional vegetables of your choice (if using). Pack the cabbage and any liquid from the bowl into a wide-mouth quart-size jar (or two). Pack tightly, pushing on the cabbage forcefully with a wooden tamper to release more liquid and remove any air bubbles. The cabbage juices will rise above the cabbage. If they do not rise above right away, let the cabbage sit for about 2 hours and try pressing down again. Occasionally, depending on the cabbage, the liquid will still not rise above the cabbage, even after some time. In this case, simply mix 1 cup filtered water with 1 teaspoon kosher salt and pour some of the salty water over the cabbage until it is completely submerged.
Use a fermentation weight to press down the cabbage and keep it below the brine. Screw the lid on the jar and place the jar on a dish—it might overflow!
Let the cabbage ferment at room temperature, out of direct sunlight, for 7 to 14 days. Each day, you’ll want to unscrew the lid briefly to “burp” the jar and release any gasses inside. The longer it sits, the sourer it becomes. When the sauerkraut has reached your desired level of sourness, remove all white yeast or mold from the top of your jar, if any has appeared. Place the jar in the fridge. Enjoy for up to 9 months.
Jewish people of Eastern Europe have been making sour pickles for generations. The process used to make these pickles is called lacto-fermentation, or saltwater pickling, which uses the natural bacteria found in the fruit or vegetable to preserve it instead of using vinegar. Lacto-fermentation allows good bacteria to thrive and turn carbohydrates into lactic acid, which acts as a natural preservative. Makes 1 quart.
Ingredients
2 cups filtered water
1 heaping tablespoon kosher salt or sea salt, plus more if needed
1/2 teaspoon yellow mustard seeds, plus more if needed
1/2 teaspoon whole black peppercorns
1-2 bay leaves (dried or fresh)
1 small cinnamon stick
1/2 teaspoon whole coriander seeds
1/4 teaspoon whole cloves
2 sprigs fresh dill
3 garlic cloves, crushed
1 pound kirby cucumbers (or 10 ounces green beans)
Preparation
Pour the filtered water into a clean, wide-mouth, quart-size jar. Pour the salt into the water, cover with a tight-fitting lid, and shake to dissolve the salt.
Add the dried spices, dill, and garlic, then add the cucumbers (or green beans). Pack the vegetables in tightly, squeezing as many as possible into the jar, making sure the brine covers the vegetables. If it doesn’t cover the cucumbers (or beans), mix a heaping 1 ½ teaspoons of salt with 1 cup of water. Pour in enough of this mixture to cover the vegetables. Seal the jar, affixing your fermentation pipe or airlock (if using) to the lid.
Let the cucumbers (or beans) sit at room temperature for 4 to 7 days. You’ll notice that the cucumbers (or beans) will turn pale after about 2 days. The time the vegetables take to ferment fully will vary depending on air temperature and elevation. Taste them each day after the fourth day until the desired level of sourness is reached. The brine will begin to appear cloudy and may be a bit fizzy.
When you are happy with the taste of the cucumbers (or beans), remove all white yeast or mold from the top of your jar, if any has appeared. Seal the jar and place the pickled vegetables directly in the refrigerator. They will keep for up to 6 months.
Feijoada is an intensely savory meat-and-bean stew popular throughout the Portuguese-speaking world, particularly Brazil. It’s a celebratory main dish eaten leisurely during weekend afternoons and family gatherings. Customarily, it’s served with rice, oranges, and collard greens.
Ingredients
1 pound dry black beans
1 tablespoon olive oil
4 ounces bacon, diced
1 pound salted pork ribs, cut into individual ribs
1 pound dried meat (carne de sertão)
1 pound beef ribs
1 pound salted pork feet, ear, and tail
1 smoked sausage (roughly 7 ounces), such as linguiça or kielbasa, sliced
1 large onion, chopped
4 cloves garlic, minced
1 tomato, diced
1 tablespoon tomato paste
1 teaspoon salt
1/2 cup cilantro
1/2 cup green onions
1/2 cup mint
1/2 cup parsley
5 bay leaves
3 liters water
Preparation
In a large bowl with water, soak beans overnight.
Wash the meat, cut it into pieces, and soak the dried meat and salted pork for 2 hours. Change the water and boil the meat for 10 for minutes. Discard the water and boil it again to make sure all excess salt is removed.
In a large heavy-bottom soup pot over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate. Use the same pot to brown ribs and sausages in batches.
On medium-high, sauté onion and garlic until soft and translucent, about 5 minutes. Add tomatoes and cook for another 3 minutes.
Blend cilantro, green onions, parsley, and mint with 1/2 cup of water.
Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, meat, bay leaf, tomato paste, and blended green herbs. Cover with water (about 8 cups).
Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 1/2, or until the meat is soft.
If the stew is too thin, uncover the saucepan and continue to cook for another 20 minutes to allow some of the liquid to evaporate.
Serve with white rice and sprinkle farofa (toasted cassava flour) on top.
Uzvar is a festive Ukrainian drink packed full of dried fruits and berries. Traditionally, it’s prepared around Christmastime, and the use of dried rather than fresh fruits makes it perfect for the long winter months when in-season fruit is not readily available in Eastern Europe. Slightly sweet, slightly sour, and delicious both hot and chilled, this simple recipe is a must-try.
Ingredients
500 grams total dried smoked apples, pears, and/or apricots
100 grams dried prunes
200 grams sugar
3-4 liters water
Preparation
Soak the dried fruit in water overnight.
In a pot, bring water to a boil. Add the dried fruit and prunes and boil for 15 minutes. Mix well. Then cover, set aside, and allow to cool.
Traditionally, uzvar is served in a ceramic jug.
Kutia is one of twelve dishes served for svyata vecherya, Christmas Eve dinner in Ukraine. Traditionally, it is the first dish to be tasted, and the head of the family throws a spoonful of kutia up to the ceiling as a calling to departed family members. Kutia is often served with uzvar, a beverage made from boiling dried fruits.
Ingredients
500 grams hard white winter wheat berries
1.5-2 liters water
200 grams poppy seeds
150 grams honey
200 grams raisins
300 grams toasted walnuts
100 grams sugar
Preparation
Soak the wheat berries in water overnight.
The following day, drain them and boil them in 1.5 to 2 liters of water for approximately 2 hours, stirring occasionally and adding water as needed. Once soft, drain completely.
Rinse the poppy seeds, then soak in boiled hot water for around 30 minutes. Drain them, and grind them with a wooden pestle or makohin in a ceramic bowl or blitz them in a blender with the sugar.
Soak the raisins in hot water for just a few minutes. Drain and rinse.
Finely chop the walnuts.
Combine all ingredients in a bowl and stir well, adding honey to taste.
If you’ve made uzvar as well, add the beverage to cover the kutia.
Pierogies are dumplings popular in Central, Eastern, and Southeastern Europe. They can can be filled with sweet or savory fillings, and popular fillings include potatoes, cheese, and sauerkraut. Aaron Rovan learned how to make pierogies and other traditional Slovak dishes from his grandmother. One dough recipe makes 25 to30 pierogies. You’ll need about 5 of these doughs for 5 pounds of filling.
Ingredients
Filling:
5 pounds russet potatoes, peeled
1 pound Colby cheddar cheese, shredded
Salt, as needed
Dough:
2 cups flour
1 teaspoon salt
1 egg
3/4 cup water
Extra bowl of water
Preparation
To make the filling, boil potatoes in salted water until fork tender. Drain. While the potatoes are hot, pass them and the cheese through a food mill. Mix well so the filling is consistent. Filling makes between 9 and 10 dozen pierogies.
To make the dough, mix flour and salt together.
Crack an egg into a 1-cup measuring cup. Mix it with a fork, then add enough water to fill the cup.
Add the egg mixture to the flour, and mix well using a fork, wooden spoon, or your hands. Add more flour as necessary until the dough isn’t sticky.
Roll out the dough until it’s about 1/4” thick. Cut the dough into circles. A 3 1/2”-diameter circular cutter works well, but the size can be adjusted based on how large you like your pierogies. Roll about 1 1/2 tablespoons of the potato-cheese mixture into a small ball, and place it in the center of a dough circle.
To fold and seal a pierogi, hold the circle in the palm of a hand and gently squeeze the potato ball with your thumb. Wet the fingers of your other hand in the bowl of water, and dab half the edge of the dough circle. With the potato secured by your thumb, fold the circle in half and pinch the halves together. Place the dumpling on the table and crimp with a fork to ensure a tight seal.
Repeat with the remaining dough circles. The extra dough left after cutting can be rerolled.
Boil the pierogies in salted water for about 7 minutes or until they float. Drain well.
Serve with butter and sauteed onion (or sauté the cooked pierogies with onions).
Also known as pierogi pizza, pagach is a Slavic dish made of dough filled with potatoes and cheese. It is one of twelve traditional foods that many Slovak families prepare on Christmas Eve as part of the Vilija, the Christmas meal. Aaron Rovan learned this Slovak tradition by apprenticing in his grandmother’s kitchen for over a decade.
Ingredients
Filling:
2 pounds russet potatoes, peeled
4 ounces Colby cheddar cheese, shredded
Salt, as needed
Dough:
1 package yeast
1 tablespoon sugar
6 tablespoons water
2 1/3 cup flour
1/2 tablespoon salt
3 tablespoons shortening
3/4 cup water
1 egg, for egg wash
1 tablespoon water, for egg wash
Preparation
To make the filling, boil potatoes in salted water until tender. Pass potatoes and shredded cheese through a food mill. The filling can be made ahead of time and refrigerated for a day.
To make the dough, dissolve 1/2 tablespoon sugar and yeast in warm water in a large bowl. Let sit until yeast doubles. Add remaining ingredients and mix well. Knead dough until elastic, either by hand or using a stand mixer. Cover and let rise until it doubles in size. When risen, divide into two balls and let rise again until doubled.
On a floured surface, roll out one dough ball to fit onto a greased cookie sheet. Carefully lift dough and place on cookie sheet. Warm the potato filling in the microwave if chilled. Drop mounds of potato filling onto dough and spread out, being careful not to tear the bottom dough and leaving about a quarter inch on all sides.
Roll out the second dough ball to cover the filling. Lightly moisten the unfilled edges of the bottom dough with water. Drape second dough onto the top and seal the top and bottom layers. Pinch the dough together to ensure the seal (and to make it look nice).
Beat an egg with a tablespoon of water to make an egg wash. Brush egg wash over top of dough. Pierce dough several times with a fork to release any trapped air. Bake at 375°F for 30 to 40 minutes, until the top dough is golden brown.
Serve with soft butter.
Varenyky is a popular Ukrainian dumpling that can be stuffed with sweet or savory fillings such as meat, vegetables, fruits, or cheese. It can be eaten as the main course or the dessert and is often a food brought for important gatherings. The dish has great symbolism in Ukraine, as the shape of varenyky resembles the moon and the process of kneading dough is associated with the creation of the universe.
Ingredients
800 grams flour
1 1/2 tablespoons kefir (fat content 3.2%)
1 egg
1/2 teaspoon baking soda
500 grams cherries
100 grams butter
2 grams salt
100 grams sugar
Preparation
Sift the flour into a bowl. Add room-temperature kefir, egg, salt, and baking soda to the flour.
Stir the mixture.
Knead the dough. It should not be stiff. Cover with a towel and let it rest for 15 to 20 minutes.
In the meantime, wash and pit the cherries.
Roll out the dough until it is 1 to 1 1/2 centimeters thick. Using the rim of a small glass, cut the dough into circles. Put 1 teaspoon of sugar and a cherry in the middle of each dough circle. Fold the dough over the cherry and pinch the edges, sealing the dough around the cherry to create a semi-circular shape.
Pour water into a saucepan. Use a steamer basket or make one by placing cheesecloth over the saucepan and securing it in place. Bring the water to a boil. Once the water is boiling, place the varenyky on the cheesecloth or in the steamer, cover with lid, and steam for 4 minutes.
After the varenyky are done, add butter. They are traditionally served with sour cream.
Borshch is an iconic Eastern European staple and the national dish of Ukraine. Uniquely earthy, sweet, and tangy, this soup varies by region, but the most popular and easily recognizable bright red version derives its distinct color and flavor from the vibrant red beetroot. Dara Sereda shares her personal recipe, which is an easily customizable starting point for cooking this delicious, culturally important dish.
Ingredients
2 chicken thighs
1/2 head white cabbage
1-2 red beetroots (depending on size)
1-2 onions
2-3 carrots
1 head garlic
2 tablespoons vegetable oil
2-3 tablespoons tomato paste
Spices, to taste
Preparation
Wash the chicken and cut it into small pieces. Put the chicken into your pot and add 2 liters of water. The water should cover the chicken fully. Set on the stove on high heat to boil.
While you’re waiting, peel and chop the beets, carrots, and onions. Add them all to a big pan, add oil, and fry vegetables until they are soft. Finely chop the potatoes and cabbage.
When the chicken is cooked, remove it from the pot. In the same broth, add the chopped potatoes and cabbage. Let it boil for 20 minutes, and then add the fried vegetables, meat, and tomato paste.
Let all the ingredients boil together for a few minutes, then turn off the heat and let borshch sit on the stove for 10 to 15 minutes.
This dish is traditionally served with sour cream, green onions, and bread rolls topped with garlic sauce made from garlic, salt, and vegetable oil.
Chicha morada is a Peruvian drink that is traditionally made by boiling purple corn, pineapple, and spices. Purple corn grows abundantly in the Andes, across the countries of Peru, Bolivia, and Ecuador. Chef Elena Terry takes this drink and turns it into a sorbet, perfect for a hot summer day! Makes 6 quarts.
Ingredients
8 quarts water
1 pineapple, sliced lengthwise with skin on (should yield 6 pieces)
4 cobs purple Peruvian corn
4 pieces star anise
1 stick cinnamon
8 cloves
3/4 cup maple syrup
4 limes
Preparation
In a large kettle, combine water, pineapple, corn, and spices. Bring to a boil, then reduce to simmer. Continue to simmer for 1 to 2 hours.
Turn off heat and add maple syrup. Leave mixture on stovetop to cool.
Slice limes in half and juice. Add lime juice to the mixture, and transfer to the refrigerator to chill.
Pour into prepared ice cream churn (it’s best to pre-freeze components) and spin according to directions of equipment until slushy.
Transfer to a freezer-safe container and freeze until set.
Blue corn was originally developed by several Native American tribes, such as the Hopi and the Cherokee. It has high nutritional value, can come in many different shades of blue, and can be used in foods such as chips, tortillas, and corn cakes. Chef Elena Terry uses blue corn to make crepes that can be prepared savory or sweet. Makes 8 crepes.
Ingredients
3/4 cup all-purpose flour
1/4 cup blue corn (fine grain)
2 large eggs, room temperature
1/2 cup milk, room temperature
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons butter, melted
Preparation
Sift together dry ingredients.
In a blender, add eggs, milk and vanilla, and blend until combined. Add melted butter and dry ingredients, and blend until smooth.
Heat a nonstick pan over medium heat. Pour a thin layer of batter on the hot pan, and swirl to make a thin layer, as even and smooth as possible. When bubbles form, flip the crepe and cook until golden brown.
Fill with fresh berries, chocolate spread, whipped ricotta, or whatever you please!
This lemon rice recipe is a traditional South Indian vegetarian rice dish and can be used as prasadam, a religious offering. In Hinduism, this food is often offered to the gods before being eaten by devotees. Dr. Rohini Udupa’s recipe of this staple can be eaten as a side or even as a main dish. Serves 8 to 10.
Ingredients
5 cups basmati rice
2 teaspoons turmeric powder
1 teaspoon sugar
1 1/2 teaspoons salt (adjust to taste)
6 tablespoons of canola oil
3/4 cup peanuts
1/2 cup cashews
2 1/2 teaspoons mustard seeds
2 green chilies, slit
10-15 curry leaves
5 teaspoons Bengal dal
3 teaspoons urad dal (skinned black gram)
3 pinches hing (asafetida)
1 tablespoon ginger, finely chopped/grated
4 dried red chilies, broken
9-10 tablespoons lemon juice
3 tablespoons coconut gratings (optional)
3 tablespoons chopped cilantro
Preparation
Wash the rice three times while draining the water almost completely. Soak the rice in water for 20 minutes. Drain the water almost completely.
Add 13 cups of water to the rice in a large pot and bring it to a boil. Lower the heat to low, partially cover the pot, and cook until the water is all absorbed. Fluff up the rice gently and cool it.
Heat a pan with the oil on medium flame. Add peanuts to the pan first and then, in a few minutes, add cashews and fry until golden. Remove and set aside on a plate.
To the same oil, add mustard seeds. When the seeds start to splutter, add urad dal and Bengal dal and fry on a medium flame until the dals turn golden brown. Add ginger, green chilies, red chilies, curry leaves, and hing to the dal. Fry them for about 30 seconds. Next, add salt and turn the flame to low.
Add turmeric to the rice and mix it well, and then transfer the rice to the pan with the dal. Add lemon juice and mix well. Add the roasted peanuts and cashews.
Garnish with chopped cilantro.
This pineapple kesari is a traditional dessert and can be served as a religious offering. Prasadam, a religious offering to the gods, is often offered at Hindu temples. Pineapple kesari can also be served on Basant Panchami, an Indian spring festival during which many yellow-colored foods are served to signify springtime. Serves 8 to 10.
Ingredients
4 pinches saffron
1/2 cup milk
3 tablespoons cashews
1/2 cup ghee (clarified butter)
3 tablespoons raisins
3 cups farina
1 1/2 cup pineapple chunks (half-inch pieces)
8 cups water
1 1/2 cup sugar
3/4 teaspoon cardamom powder
Preparation
Soak saffron in the milk.
Heat 3 tablespoons of ghee in a deep pan on high heat. Fry cashews until lightly golden and then add raisins and sauté for 10 to 15 seconds. Transfer cashews and raisins to a plate.
To the same pan, add 2 tablespoons of the ghee and roast farina until it is slightly brown in color and emits an aroma. Transfer this to a separate plate.
To the same pan, add pineapple. Sauté until cooked (about 5 minutes). Add water, sugar, and milk (with saffron) to the pan with the pineapple and wait until it boils. Reduce the flame to medium.
Next, pour the farina a little at a time into the water while stirring it constantly to avoid lump formation.
Cover and cook on a low flame until all the water disappears. Add the remaining ghee and cardamom and mix well.
Turn the flame off, wait for 5 minutes, and garnish with nuts and raisins.
