Chef Dave shares sweet recipe for Deepavali

The Star

Chef Dave, a popular vegan content creator known for his vibrant plant-based recipes, prepares a delicious Pistachio Kesari for Deepavali 2024.   WATCH MORE: https://thestartv.com/c/news SUBSCRIBE: https://cutt.ly/TheStar LIKE: https://fb.com/TheStarOnline

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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.

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