Rava Kesari

  

             Kesari is an Indian semolina pudding. This sweet dessert is usually prepared during joyous occasions. I love to eat kesari but it is quite sweet. I made this kesari but with the minimum amount of sugar but I love to add lots of roasted cashew nuts and raisins. I was told that to get a perfect delicious kesari we have to roast the suji very carefully over a small flame. Give this a try and I'm sure you'll love it.


Ingredients:

• 1 cup semolina (suji)
• 2 1/2 cups water
• 1/2 cup sugar
• 1/4 cup ghee
• a few cashew nuts and raisins
• orange food colouring
• a pinch of salt

Method: 

1. In a kadai, (small wok) roast the cashew nuts and raisins in about 1 tbsp of ghee. Remove and keep aside.
2. In the same kadai, roast the semolina over a small flame, stirring every now and then for about six minutes until you get a a nice aroma. It will slightly turn colour and won't be it's original white colour. Remove and keep aside.
3. Now boil 21/2 cups of water to which a few drops of orange colouring and a pinch of salt has been added, then slowly little by little stir in the roasted semolina into the water. Keep stirring all the time so that it won't form lumps.                                                        
   
                                                                    
4. After the semolina has been cooked, add in sugar.
5. Lastly add in the roasted cashew nuts, raisins and the remainder ghee and cook for a while. 
6. Place the kesari on a small tray or plate and press down a little with a spoon. Kesari is ready to be served.