Wednesday, 16 July 2014




  • Sooji/rava – 1/2 cup
  • Sugar – 3/4 cup
  • Water – 2 cups
  • Salt – a pinch
  • Kesari color- 2 pinches
  • Ghee – 3 tbsp
  • Cashews - few


  • Keep a plate ready greased with a drop of ghee..
  • Heat 1tbsp of ghee in a kadai and fry the cashews till golden brown.Remove and set aside. In the same ghee , roast rava for 4 minutes till u get a nice aroma. Do in medium flame with constant stirring.Else rava may be burnt and color will change.Remove the roasted rava in a plate.
  • Now add 2 cups of water , a pinch of salt , kesari color in a kadai and let it boil for few minutes.
  • When the water starts to roll boil vigorously, simmer the flame completely.Add the roasted rava in one hand and stir the mixture using a ladle in the other hand.Mix well till all the water gets absorbed by the rava.Take care, it splashes.Cover and cook the rava for 5-6 minutes in low flame.Stir once in between.
  • After 5-7 minutes , rava will be well cooked and soft. Now add all the sugar and remove the kadai from fire..Keep stirring continuously. The mixture will become watery.Small lumps may be formed here and there but if u keep on stirring vigorously, lumps will break and the mixture becomes thick
  • Again keep the kadai on stove and start mixing.Do in medium flame .
  • Mix until all the sugar dissolves and mixes with rava.Mixture will become slightly thick.Now add 1 tbsp of ghee and cardamom powder, mix well for 2-3 minutes.Kesari will start to leave the sides of the kadai. As soon as it leaves the sides , add the remaining ghee.Mix for few seconds.Kesari will leave the sides of the pan completely.It will slide from the kadai without sticking.
  • Switch off the stove and immediately transfer it to the greased plate.
  • To check the right consistency , slightly wet ur fingers in water and touch the kesari.If it is non-sticky , kesari is done!! If not , again keep on fire and mix for a minute.
  • Level it with a back of ladle greased with ghee.Decorate with cashews and serve !

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