EASY TO MAKE DESSERT THAT CAN BE MADE ANY TIME YOU WANT.
One day I was craving for sugary stuff. I thought of making something simple and easy. Suddenly, I remembered the kesari that my mother used to prepare in my childhood days. Immediately, I prepared it and enjoyed it with my family.
Kesari is an easy to make dessert. You can make it any time you want because the ingredients used to prepare it will probably be available in the kitchen.
This is a simple sweet but tastes delicious. You can prepare this not only on any special occasions but also if you are craving sweets, or any guests arrive unexpectedly.
I have used turmeric powder for the colour. You can also use saffron. If you wish, you can add either orange or yellow food colour.
VARIATIONS THAT CAN BE MADE:
I have used two cups of warm water in this recipe.Instead of warm water, you can add two cups of warm milk, or one cup warm milk and one cup warm water.
I have not used cardamom in this recipe but you can add three or four crushed cardamoms, when you add the nuts and raisins to the kesari.
If you are using saffron, soak it in two tablespoons of warm milk for 15 minutes and add .
RAVA KESRAI RECIPE
PREPARATION TIME : 15 MINUTES.
COOKING TIME: 25 MINUTES.
SERVINGS:CAN BE SERVED TO FOUR PEOPLE.
INGREDIENTS:
- Semolina – one cup.
- Sugar – one to one and a half cup.
- Ghee(clarified butter) – three tablespoons.
- Turmeric powder – 1/2 teaspoon.
- Cashew nuts – one hand full.
- Raisins – two tablespoons.
- Salt – a pinch.
- Hot water – 2 to 2 and a 1/2 cup.
METHOD:
STEP 1. In a thick bottomed pan, over a medium heat, melt two tablespoons of ghee and fry the cashews until they are golden brown and keep them aside.Then fry the raisins until they are puffy.Transfer them to a vessel and keep them aside.
STEP 2. In the same pan , to the remaining ghee, add the semolina and roast it until a nice aroma comes from it.
STEP 3. Pour two cups of hot water into this roasted semolina and mix well.Add the turmeric powder and mix well ,if you are using food colour or saffron you can add it and mix.Keep stirring.
STEP 4. If the semolina is too thick and not able to stir add little more warm water this time and stir it well so that there are no lumps.
STEP 5. When the kesari is almost cooked add the sugar and a pinch of salt and mix well. Keep stirring for another few minutes until it is fully cooked .
STEP 6. Add the raisins and cashews and mix well.
STEP 7. Add the remaining ghee and mix .
STEP 8. The kesari is ready to serve.
NOTE:
Roast the semolina until a nice aroma comes from it .
After adding hot water, stir it continuously,to prevent it from forming lumps.
Keep the stove in medium heat throughout. Otherwise,the kesari may become thick without getting cooked properly.
STEP BY STEP PICTURES.
FRY THE CASHEW NUTS IN GHEE.
FRY THE RAISINS.
KEEP THEM ASIDE.
IN THE SAME VESSEL ,ROAST THE SEMOLINA.
ADD THE HOT WATER.THEN ADD THE TURMERIC POWDER AND MIX.
WHEN IT IS ALMOST COOKED ADD THE SUGAR,AND A PINCH OF SALT.
ADD CASHEWS,RAISINS AND REMAINING GHEE, AND MIX.
IT IS READY TO SERVE.
