Now that only me and N are here, there has been lot of 'ME' time. I have finally been able to read through blogs and bookmark recipes. Of course, the bookmarked list is overflowing but then why leave a chance of me forgetting that recipe.
Kesari, it is such a simple sweet. But anything that I do with Rava / Sooji always turns out to be a disaster. Maybe I have been jinxed!!! Till now I have tried Kesari exactly twice. Both times it came out perfect.
Here is how I adapted Viki's original recipe:
Rava / Sooji - 1 cup
Water - 3 cups
Sugar - 1 cup
Ghee - 2 tbsp
Garnish - cashews, raisins, almond flakes (optional)
- Heat a thick bottomed vessel which has a tight lid. (I used non-stick pan.)
- Dry roast rava till it starts turning slight red / brown and has a nice aroma to it.
- Transfer it to a plate and keep aside.
- In case you are garnishing with cashews and raisins: add ghee to the pan. Once it is hot, add cashews and roast tor 15 seconds. Remove and keep aside. Add raisins and roast them for 5-10 second. Remove and keep aside.
- Add water to the pan.
- Add a tablespoon of ghee to it. (Can be skipped if you are doing Step 4)
- Allow the water to come to a full boil.
- Reduce the flame to the lowest possible.
- Add rava slowly in a wide spread manner. Do not stir.
- Close the pan with the lid. (Steps 7,8,9 are very important to ensure that there are no lumps)
- Check often to see if the water has been absorbed. (Took 2-3 minutes for mine)
- When there is no water, add sugar and stir well.
- When sugar is dissolved, add remaining ghee and stir until the kesari starts leaving the sides. The kesari will be little bit sticky.
Kesari is done and yummy!!!