Easy recipes: How to make delicious Kesari

Ingredients

• 1/2 cup

  White rava/Bombay rava/ Upma rava

• 2 1/2 cups of water
• 2 pinches

  Kesari color/Orange food color powder

• 3/4-1 cup

  Sugar ( adjust accordingly for more sweetness)

• 3 tbsp

  Melted ghee

• 1/4 tsp cardamom powder
• 5 pieces of Cashews

Method

1. Grease a plate with a drop of ghee all over the plate and sides and keep it ready.
2. Heat a non-stick wok and add 1/2 tbsp of melted ghee.
3. Roast the cashews till golden and set aside.
4. In the remaining ghee, add the rava. It should sizzle, so ensure that the ghee is heated properly. Roast the rava in medium flame for 2-3 minutes till it gives a nice roasted smell. Set aside on a plate.
5. In the same hot wok, add 2 1/2 cups of water and 2-3 pinches of kesari color( adjust based on the color you need). When the water starts to boil, simmer the flame completely and add the rava from the plate stirring it simultaneously as you do. Do it slowly to ensure lumps won’t form.
6. After adding all the rava, the mixture will be watery. Continue mixing well till the rava absorbs most of the water and becomes slightly thick. Add a teaspoon of ghee to the rava mixture to prevent it from sticking to the pan.
7. Cover the wok with a lid and let it cook for five minutes. Keep the flame at medium. Rava will be cooked well and if you scoop it with a ladle, you should not see any white particles.
8. Add sugar and mix well.

   The

   mixture will become watery,

   so keep mixing until all the sugar is melted and gets mixed with rava.

   Be careful as it may splash.

9. When it starts to leave the sides of the pan, immediately add the remaining

   two tablespoons

   of ghee, cardamom powder, roasted cashews and mix well. As soon as all the ghee is

   absorbed, remove it immediately and pour it in the ghee greased plate. Do all these processes

   quickly. Everything gets over in 2-3 minutes.

10. The consistency of rava kesari will be like watery paste and it will fall like ribbon not like a ball. It will set once its completely cool. So don’t panic.
11. To check

    if the

    kesari

    is done,

    after pouring the mixture in the plate, touch it with your finger. If it is non-sticky,

    it

    is perfect. If not, pour the mixture back to the

    wok

    and mix it for a minute.

12. Let it set well for 10-15 minutes till it is warm. Then you can draw shapes as you wish or serve in scoops adding a tablespoon of ghee.

(Adapted from Chitrasfoodbook.com)