Rava Kesari

Sweet

Kesari

Rava kesari … I have a sweet incident about this kesari in my life. As I told you in my introduction I started my creativity in cooking after wedding, in Maldives. It was a Friday evening,  my usual talent proving day and that was on rava kesari. It was almost done and the tray of mouth watery kesari is ready to get cooled in the fridge (since my foodie can’t wait until it get cooled down), I heard a huge cry of people and can see people running here and there making a mayhem, there were smokes gushing out from our nearest flat. Fire engines started their job and I was rushing to grab my passport, certificates to have a safe corner. All these fun going on and my foodie have no plans of rushing out, he was waiting near the fridge. He refused to go out. Finally he did after emptying the tray leaving few pieces for me. Thank god nothing worse happened to us. J J

Ingredients:

Rava/Semolina/Sooji – 1 cup

Ghee – ¼ cup

Sugar – 1 cup

Milk – 2 cup

Water – 2 cup

Cardamom powder – splitted /crushed 5 pieces

Cashew nuts – 10 nos

Raisins – 10 nos

Kesari powder (orange) – a tiny pinch

Method:

Heat 2 tsp of ghee in a pan/uruli, roast cashew nuts and raisins till golden brown and keep aside. To the same pan add 2 tsp ghee and roast rava in low flame till it turns light golden brown and flavor comes. After roasting add water to the pan and allow it to boil, when it starts bubbling, add milk and rest of the ghee and stir slightly, be careful not to form lumps. once the rava is cooked add sugar.  Add the kesari color, after ghee gets completely mixed with rava, keep stirring continuously in medium flame. When it becomes thick, add roasted cashew, raisins and cardamom powder. Transfer it to a greased tray and serve after cooling down, draw as diamond with a knife.

Note: it’s better to add color to the water so that it will spread equally. I always use home made ghee for the excellent aroma.