Here i am! Back again, after a short break, so i ve decided to give my lil blog a sweet start once again! I ve been traveling around, eating everywhere, Bangalore, Chennai and Delhi, inside and outside (i mean home-food and restaurant ones! :P) and have been growing ridiculously incredibly and irreversibly heavy! But the good part is i get to click pictures of the yummiest things i eat and bring to you. So here it is Rava kesari, typical iyer home-made style from my Perima’s (lets jus say aunt, if u dono what that means) kitchen!
Rava Kesari Recipe
Rava – One cup
Sugar – 2 cups (or a little more if u need it sweeter)
Cardamom (elatchi) – 4 to 5 (well crushed)
Cashewnuts and raisins – 2 to 3 tbsp (fried in ghee)
Water – 4 to 5 cups
Kesari powder (Orange edible food color) – a pinch
Ghee – 1/4 cup
Add few tsps of ghee in a tawa, roast rava till it turns light brown, keep aside.
Boil water in a pan, slowly add the rava, stirring continously to avoid lumps.
Once the rava is well cooked, add kesari powder and stir it in evenly.
Now add the sugar slowly, just the way you added the rava, so it blends in well.
Keep stirring, feel the consistency loosening by itself (the sugar gives out water).
Now add the elatchi, keep stirring once again till the kesari thickens.
Pour the ghee generously over it, “stir stir stir”, don let it stick to the bottom.
Watch the kesari drool (the ghee oozes out on the sides).
That’s the perfect time to turn off the flame.
Garnish with the fried cashews and raisins.
The recipe seems pretty easy rite? But trust me, it requires a lota practice and patience to bring in the right consistency, else the kesari can turn into an halwa or even a biscuit, mind you!