Kesari is a sweet prepared with Semolina/Rawa/Suji. It is commonly Ã‚Â prepared all over India. ItÃ¢â‚¬â„¢s one of my hubbyÃ¢â‚¬â„¢s favorite dish, I prepare this very frequently. This is a must in all South Indian marriage breakfast menu, may be the ingredient would differ based on the flavor. It is also been a starter for south Indian meals and breakfast.
Yield / Serves
Rawa/Semolina/Suji Ã¢â‚¬â€œ 1 cup
Ghee Ã¢â‚¬â€œ 1 tbsp
Water Ã¢â‚¬â€œ 2 cups
Sugar Ã¢â‚¬â€œ Ã‚Â¾ cup
Cashew nuts Ã¢â‚¬â€œ 10 nos
Raisins Ã¢â‚¬â€œ 10 nos
Red colour powder Ã¢â‚¬â€œ Ã‚Â¼ tsp
Preparation: Dry roast rava/semolina till it changes to golden brown colour.
Leave it t cool.
Bring the water to boil in a kadai.
Put the colour powder. Keep the flame in sim and Put the rava/semolina little by little.
Keep on stirring continuously. So that no lumps are formed.
When almost ¾ th of water is evaporated, put the sugar and continue stirring.
In a tadka, heat the ghee and put the cashewnuts and raisins. Fry till they turn golden brown.
Pour it to the rava and keep on stirring by dropping the ghee along the sides of the dish.
When it comes to consistency of getting rolled together in the kadai, Switch of the flame and transfer it to a bowl.
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