By Vidushi Singh
Kesari is a pudding-like confection that looks as good as it tastes. The fine rava granules are roasted or toasted in ghee till aromatic and changing colour to form this delectable, sweet dish.
2 tbsp + ¼ cup ghee / clarified butter10 cashews / kaju (halves)1 tbsp raisins / kishmish / dry grapes½ cup bombay rava / sooji / semolina (fine)1 cup water¾ cup sugar (add ½-1 cup depending on your choice)2 tbsp saffron water / kesari¼ tsp cardamom power / elachi powder
To begin, roast 10 cashews and 1 tbsp of raisins in 2 tbsp of ghee or clarified butter over a low heat. Keep the cashews aside when they are golden brown.
Now toast 1/2 cup bombay rava in the same ghee. Use the fine or coarse variety of rava, and roast it for 5 minutes or until it becomes fragrant over a low burner. put aside.
Heat 1 cup of water in a big kadai. Add 12 cups of roasted Bombay rava while maintaining a low flame. Continue stirring until the rava absorbs the water and no lumps appear.
Add an additional 1/4 cup sugar. Stir thoroughly until the sugar dissolves while maintaining a low flame. furthermore add 2 tbsp saffron water or kesari food colour.
Also and ¼ cup ghee and stir continuously. Make sure the mixture is combined well and no lumps are present. Add roasted cashews, raisins, and 1/4 tsp. cardamom powder.
Cover and simmer for 2 minutes, or until the rava is completely cooked. Serve rava kesari as dessert after thoroughly mixing till the rava kesari separates from the pan.