- 2 cups Bombay Rava/Semolina /Sooji
- 1 ½ cup Sugar
- 3 tbsp Ghee
- 1 tbsp Cardamom powder
- pinch of orange food color *
- 6 cups Water
- handful Cashews
In a heavy bottom cooking vessel, add ghee and fry cashews till light golden. Set aside.
In the same vessel roast rava, till raw smell disappears and when rava start to turn color, take out on a plate.
In the same vessel, add water, cardamom powder, food color and sugar. Stir occasionally till sugar melts in water.
Now lower the flame and by stirring continuously add roasted rava. Stir to avoid lumps.
When the rava starts to leave the sides of the pan add one more tbsp of ghee.
Cook covered for a minute or two and then turn off the flame and leave it on stove for another 5 minutes.
Take out in serving bowls and garnish with cashews and serve hot or cold.
Last but not least add your ‘love’ to make the dish ‘YUMMY’.
This is a treat to everyone who dropped in to say buddy hello in my hibernation……thank you so much you loving people…I owe you so much…..
* NOTE: You can also use saffron, by soaking it in lukewarm milk.
WHAT I DID: I used yellow and orange food color’s and made two separate sets of kesari and then layered one above the other.
SUGGESTIONS/VARIATIONS: You can also add milk/condensed milk to give creamy texture to kesari. The quantity of ghee and sugar is totally dependent on your taste.