Chef Dave, a popular vegan content creator known for his vibrant plant-based recipes, prepares a delicious Pistachio Kesari for Deepavali 2024.
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00:00You know, cooking is part of the things that my grandma will do daily.
00:18So I'm the one, someone who's very closely attached with my grandma.
00:23So I always will be going to the market with her, going to the shops and also whenever
00:27she do cooking, I'll be just standing and watching her.
00:30Today, I mean today when I'm still cooking, even though she's not around me, I think,
00:38that makes me feel she's forever with me.
00:41So I think that's, so for me, cooking is a form of love and emotion that developed in
00:48my life.
00:49Yeah, sorry.
00:58My mom is a great cook when it comes to food.
01:02Yeah, so I learned the basics, the foundation of cooking from grandma.
01:07But then I was like disciplined and also mold and groomed by my mom as a better cook at
01:14home.
01:15So from my mom, I learned a lot of like cookies, cake.
01:19My mom bake well and also a lot of interesting dishes.
01:22And my mom is someone who's adventurous.
01:24She likes to try a lot of new recipes and she also allow me to try.
01:28So yeah, that's where I learn a lot.
01:40So sometimes I will do everything so they don't mind to eat vegan food.
01:44In fact, they feel if I cook, it will be taste better than my mom cook.
01:49So I think casserole is something not only for Deepavali.
01:53I guess like for every occasion, the most humble and simple thing that everyone could
01:58afford.
02:01Today we're going to make this pistachio casserole, maybe with a bit of vanilla ice
02:06cream.
02:07So first thing first, of course, to make a sweet dish, we need sugar.
02:12So I use white sugar for this.
02:15And then we have rawa, also known as suji.
02:19So for making the casserole, it's the main ingredient.
02:22And then instead of using water or normal milk, I will use coconut milk.
02:27So it will be more rich and also Malaysian flavor.
02:30And a bit of margarine or vegan ghee or vegan butter works well as well.
02:35And then some raisin.
02:37This is cardamom powder.
02:40And of course, pistachio.
02:42We have a lot of pistachio here.
02:44Just to add a bit of flavors and different texture, I add a bit of almond and also some
02:50yellow food coloring and as well as some water.
02:58So once we chop the almond, it will be much nicer to eat.
03:02Same with pistachio as well.
03:05I mean, if you don't want to add almond, just using pistachio also can.
03:10First thing first, we add one tablespoon of plant-based ghee.
03:18Once it starts melting, we can add in our almond and also pistachio.
03:31Just like for about two to three minutes because it's already chopped and it's quite quick to cook.
03:39Just to make sure it has the rich flavor and also cook because the nuts with raw mince is not nice.
03:48Okay, it's done.
03:50So now what we do, we just remove this from the pan.
03:57If we continue using it inside the casserole, it will be soggy.
04:02So we want the mouthfeel to be there.
04:04So using the same pan, we're going to add in the rawana, the suji.
04:11It's the main hero.
04:16This is a roasted suji.
04:18So when you buy, there are some that are raw, not shed roast.
04:22So you have to dry roast them first.
04:24This one, I already dry roast them earlier.
04:26So you just add in and just let them coat with the balance small amount of ghee that left over just now.
04:36Okay, now I'm going to reduce the fire and add in the coconut milk.
04:51And also water.
04:57So the reason why we turn the fire small is because we want the suji to really cook well.
05:04Or else the water will be absorbed quickly but then the suji is not cooked well.
05:10So at this point, we can add in a bit of cardamom powder just to enhance the flavor.
05:20And of course, a bit of yellow food coloring.
05:27Just add a bit more water.
05:42Okay, at this point, you can see the color turn out well, just nice.
05:46So once the water is absorbed, all good.
05:50Now it's the time for us to add in all the sugars.
05:56So once you add in the sugar, you will see it start to melt again.
06:09At this point, we can add in our raisins.
06:16You can add in all the nuts that we have prepared earlier.
06:22And of course, with one more tablespoon of tan beski.
06:28So basically, our pistachio kesari is done.
06:33So here's our pistachio kesari with vanilla ice cream.
06:38Hi, by the way, this is Shikha, our producer for this Deepavali episode.
06:44Can we do a taste test?
06:45Sure, definitely. Come, let's go.
06:48Okay, the ice cream is melting.
06:51Yeah, just take some ice cream and some kesari.
06:54Okay, that's perfect.
06:57That's really good.
06:59But it's hot and cold.
07:01Yeah, it's really hot and cold.
07:03And the nutty flavor, everything is bursting in my mouth.
07:06Yeah.
07:07Yeah, the sweetness.
07:09I mean, it's balancing itself with the kesari sweetness and also the vanilla ice cream.
07:14Ice cream.
07:15The sweetness is really, really good.
07:17I think everybody should try at least once to make the kesari for yourselves.
07:22See, just one mouthful, so much of explanation out.
07:25It means really good.
07:26So make sure to try this at home, especially during this Deepavali.
07:30When you are with your friends and family, let's enjoy this festive season with some sweets.
07:35Wish you all Happy Deepavali.
07:36Iniya Deepavali Nal Baltakal.
07:47Happy Deepavali.