Sweets are always welcome any time round the year. Rava Kesari is one of the most universally appealing sweet dish. The best part with this is that initially, the dish progresses slowly, but suddenly, you have a lot of things to do and within a few mts, it gets ready. Rava Kesari must be preferably consumed in smaller quantities since it has a lot of ghee in it.
Ingredients
1 cup rava/ Semolina/ Sooji
3 cup of boiling water
3/4 cup sugar
3 tbsp Ghee (or more if you want to make it soft and slightly watery)
7-8 pieces cashews broken into halves(or more)
12-14 pieces of kishmish (or more)
A pinch of Cardamom powder
Orange colour powder, diluted with a few tsp water
Method
1) Take a Pan. Add 1 tbsp ghee in it. Fry some Cashews and Kishmish and keep it aside. Also, in another pan, keep 3 cups of water for boiling.
2) Add another tbsp ghee in the first pan (in which you already have fried the nuts). Roast 1 cup rava in it till it gets slightly brown in colour. Be careful not to burn it.
3) Now add the boiling water to the rava and simmer the flame to low. Add sugar and mix it well. Add two more tbsp ghee and colour (diluted with water). Mix well.
4) Once it is done, add cardamom powder and season with fried Kaju Kishmish. Serve hot
Note: ~ You could add more sugar or ghee if you have sweet tooth.
~There are various ways of decorating it. If you want to create any shape using fork or spoon or a flat long knife, do so when the Kesari is still warm.
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