Kesari/Rava Kesari

Happy Diwali!!!


Apart from my passion for baking, I love to make Indian sweets. Indian sweets are quite simple to prepare as they require minimum ingredients but you need to follow each step carefully to get the desired result.



I found this recipe for Rava Kesari or simply Kesari on Spicy and Tasty blog. The recipe required very little ingredients and of course it was easy to prepare...*smiles*.....I prepared this 2 days in advance and by Diwali it was over!!!



So here is my sweety Diwali treat for all my readers....Do try and enjoy!! *smiles*

Ingredients:
Recipe Source: Spicy and Tasty Blog

Semolina/Rava - 1/2 cup
Water/Milk - 1 cup
Sugar - 1 cup
Broken cashews - 1-2 tbsps
Ghee - 2-3 tbsps
Cardamom pod - 1/4 tsp
Saffron - a pinch
Food coloring - few drops (optional)
Essence like vanilla, pineapple, rose etc - few drops (optional)

Method:
  • In a skillet heat the ghee. Roast the cashews until brown. Remove the cashews and set aside.
  • In the same pan, roast the semolina for 2-3 mins in low flame. It will start being aromatic. The purpose for doing this slow roasting is dual - for avoiding lumps while adding water later and also to get rid of the rawness of the semolina.
  • Alternatively bring the water to a boil.
  • Now slowly add the water to the semolina, making sure to keep stirring the pan so that the semolina does not form into lumps. The semolina should be completely cooked and you can find it out by touching it. It will be soft, will not stick to the sides and will come together as one mass.
  • At this point add the sugar. Make sure to add sugar only after the semolina is well cooked.
  • Sprinkle it over evenly on the surface. Keep stirring while the sugar melts and comes together into a thick pudding like consistency.
  • At this point add the saffron, cashews and food coloring if using (I added few drops of food coloring).
Note: You can use milk instead of water. I used milk for cooking the semolina as it gives a rich taste.