BM # 73
Theme : Festival Recipes
Recipe : Rava Kesari
I may have mentioneda few times many times in my previous posts that my mother is a wizard in the kitchen when it comes to sweet making. She has perfected the art of making Indian sweets and is a master at it. Kesari, though one of the relatively easier sweets to make in her repertoire, is one that she makes exceptionally well and with great ease. She generously adds ghee and cashews to her kesari and doesn't measure any of the ingredients. She puts in a bit of this and a pinch of that, the aromas rising tantalizingly all the while, but the best part of it is when she ladles out some of this hot kesari into a plate and hands it to you. While I don't possess her finesse or prowess in the kitchen, I still can make a decent kesari.
What you need :
Rava/Sooji/Semolina - 1 cup
Sugar - 1.5 cups
Water - 2.5 cups
Food color(Yellow/Orange) - a few drops
Cardamom powder - a pinch
Ghee - 3 tbsp.
Cashews and raisins - a few, to garnish
In a large saucepan, heat 1 tbsp. of the ghee and roast the rava in it over a low flame. The rava should not start to brown. When it gives out a good aroma, remove from heat, transfer it to a plate and leave it aside to cool.
Heat a teaspoon of ghee and roast the cashews and raisins separately in it until golden. Set aside to cool.
Heat water, sugar and the food color in the saucepan until the water starts to boil. Add cardamom powder and the roasted rava, little by little, stirring carefully all the while, to avoid lumps. Let it cook over a medium flame, stirring every now and then, until thick. Add in the rest of the ghee. Stir well and switch off the heat when the kesari looks shiny. Mix in the roasted cashews and raisins.
In my family, we usually eat kesari by the spoonfuls. So we don't bother to cut it into squares, but if that's how you like it, you can choose to pour this out onto a greased tray and then cut it into squares.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73
Theme : Festival Recipes
Recipe : Rava Kesari
I may have mentioned
What you need :
Rava/Sooji/Semolina - 1 cup
Sugar - 1.5 cups
Water - 2.5 cups
Food color(Yellow/Orange) - a few drops
Cardamom powder - a pinch
Ghee - 3 tbsp.
Cashews and raisins - a few, to garnish
In a large saucepan, heat 1 tbsp. of the ghee and roast the rava in it over a low flame. The rava should not start to brown. When it gives out a good aroma, remove from heat, transfer it to a plate and leave it aside to cool.
Heat a teaspoon of ghee and roast the cashews and raisins separately in it until golden. Set aside to cool.
Heat water, sugar and the food color in the saucepan until the water starts to boil. Add cardamom powder and the roasted rava, little by little, stirring carefully all the while, to avoid lumps. Let it cook over a medium flame, stirring every now and then, until thick. Add in the rest of the ghee. Stir well and switch off the heat when the kesari looks shiny. Mix in the roasted cashews and raisins.
In my family, we usually eat kesari by the spoonfuls. So we don't bother to cut it into squares, but if that's how you like it, you can choose to pour this out onto a greased tray and then cut it into squares.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73
