Kesari is a south Indian popular sweet made from rava.To get the best taste and texture to kesari it must be roasted very well.Kesari is usually made as naiveydya during the festivals.
I usually use saffron for color,but here I have used food color,I would recommend to use saffron as it gives a nice color,flavor and aroma to kesari.
You can add your choice of nuts.
Preparation Time - 5mins Cooking Time - 15 mins Serves - 4 to 5
Ingredients
I usually use saffron for color,but here I have used food color,I would recommend to use saffron as it gives a nice color,flavor and aroma to kesari.
You can add your choice of nuts.
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| Rava Kesari/semolina Sweet |
Ingredients
- Rava/Semolina - 1cup
- Sugar - 1 cup
- Ghee - 6 tbsp
- Water - 3 cup
- Cardamom powder - 1/2 tbsp
- Cashew and raisin - 1/4 cup chopped
- Saffron / food color
- Dry roast rava till you get roasted smell,do not over fry rava.
- In a kadai pour water then add sugar and color to this water,wait till the sugar dissolves and bring it to boil.
- On a low flame gradually add rava to this water make sure that they are no lumps.
- Stir continuously till the whole mixture thickens and starts leaving the edge of kadai.
- In another kadai add ghee,when is heat first fry cashew and raisins fry until raisins plump up.
- Add this to the kesari and garnish them.
- Keari is ready to serve.
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