Kesari is a sweet prepared with Semolina/Rava/Sooji. It is commonly prepared all over India. It’s one of my hubby’s favourite 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 flavour. It is also been a starter for south Indian meals and breakfast.
- Rava/Semolina/Sooji – 1 cup
- Ghee – 1 tbsp
- Water – 2 cups
- Sugar – ¾ cup
- Cashew nuts – 10 nos
- Raisins – 10 nos
- Red colour powder – ¼ tsp
- When you use non roasted rava, dry roast rava/semolina till it changes to golden brown colour and bring it to room temperature.
- Bring the water to boil in a kadai.
- Add the food colour, when the water starts boiling.
- Keep the flame in sim and add the rava/semolina little by little.
- Keep on stirring continuously to ensure that no lumps are formed.
- When almost ¾ th of water is evaporated, add 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.
Note: If you feel the food colouring as unhealthy, you could use saffron. Soak saffron in hot water and pour them into the boiling water, before adding rava. When you have roasted rava/semolina, you no need to roast the rava/semolina.