Rava Kesari

Ingredients:
Fine rava/sooji/semolina - 1 cup
Sugar - 1 1/2 cups
Hot water - 2 1/2 cups
Ghee - 2 1/2 tbsp. + 1 1/2 tsp.
Warm milk - 1/4 cup
Saffron strands - a few strands
Cashewnuts - 6
Raisins - 8
Ground green cardamom - 1 tsp.
Saffron food color - 2 to 3 pinches

Method:
Add 3/4 tsp. of ghee in a small kadai and roast the cashewnuts and raisins. Keep aside.
Add the saffron strands in warm milk and keep aside.
Heat 3/4 tsp. of ghee in a non - stick kadai.
Add the rava and start to fry for 3 to 4 minutes.
Dissolve the saffron food color in hot water.
Pour the hot water in the roasted rava and start to mix well and break the lumps if any formed.
Stir and allow the rava to cook.
Now add the sugar and stir well. When the sugar is fully dissolved, add the 2 1/2 tbsp. of ghee and mix well.
Now add the warm milk with saffron strands, ground cardamom, roasted cashew nuts, raisins and mix well.
When the kesari leaves the sides of the kadai, remove from heat.
Have the kesari warm or at room temperature.

Sent off to Priya's "CWS-Cardamom Seeds" event and Jyoti's "Mother's Day Event".

Posted in: Dessert, Sweet