### TranslatedIngredients: 1/2 cup Pink Flesh Dragon Fruit/Pitaya - pulp,1/3 cup Foxtail Millet,1/4 cup Brown Sugar (Demerara Sugar),1 tablespoon Rose water,1/4 cup Ghee,1 teaspoon Cardamom Powder (Elaichi),1/4 cup Cashew nuts - broken ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 2 ### Cuisine: South Indian Recipes ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Pink Dragon Fruit Kesari Recipe, cut the dragon fruit into half. We actually need less than 1/2 for a 1/2 cup pulp. Scoop it out and chop them into big chunks.Grind the dragon fruit without adding any water. You will see the seeds still visible, it is just fine as we need that nutty flavor in the final dish. There should not be any chunks of dragonfruit left out.Take a non-stick pan and dry roast the mixed millets until a nice aroma comes. Allow it to cool.Add them in the mixer and blending it into coarse powder consistency. It need to reach the sooji rava consistency (almost)Take the non-stick pan and in medium flame gas, add 1/2 tablespoon ghee and roast the cashew nuts. Once roasted, take the cashew nuts and keep it separately.In the same pan, add dragon fruit pulp first and then water and let it boil. Once it boils, reduce the gas to low flame and add the millets and keep stirring the kesari continuously without forming lumps.  Once the dragon fruit kesari becomes thick and the millets are cooked add cardamon powder, sugar and give it a mix.At this stage you might see some water coming but it is still fine the dragon fruit kesari will get thicker.Once the sugar is mixed and melted add cashew nuts and remaining ghee. Finally add the rosewater and give the kesari mix and turn off the heat. Serve the Pink Dragon Fruit Kesari warm during festivals like diwali or when you want to make special sunday breakfast for friends and family.
