Rava Kesari

Ingredients

1.Rava – 1 cup

2.Sugar – 1 ½ cup

3.Kesari color powder – a pinch (Optional)

4.Ghee – 3 to 4 tablespoon

5.Cashew – 5 pieces

6.Kismiss – 5 to 6 pieces

7.Elaichi powder – a pinch

8.Water – 2 ½ cup

Procedure

1.Heat the kadai. Pour 1 tablespoon of ghee. Fry the cashew when is it just start frying, add kismiss fry till golden brown.Keep the cashews and kismiss in separate vessel to add it later.

2. Roast rava in ghee. Roast till nice aroma rises and the colour of rava changes to slight brown.

3.Remove the roasted rava in separate plate and leave it to cool.

4. Add water (1 rava: 2 ½ water) usually. Sometimes I add 3 cups of water also. This depends purely on the rava. Let the water start to boil.Add the food color to it just a pinch should do.

5.Slowly keep on adding roasted rava to the boiling water , simultaneously keep on stirring the rava added to the water so that no lumps are formed. Once adding rava is completed, do not stop stirring.

6.Continue stirring, till the rava is cooked.Slowly and gently start adding the sugar to the cooked rava.

7.Start rigorous stirring, as stirring at this stage is very important as well to prevent formation of lumps.Stir till sugar is absorbed.Consistency should be intermediate neither too flowing nor thick.

8. At this stage start adding ghee to the kesari. Transfer the vessel and season with dry fruits and elaichi.

Since rava has the tendancy to solidify after sometime.Switch off the stove at the correct moment.This is one sweet which you can prepare in jiffy.Wow, a sweet commonly liked by everyone. It tastes best when served hot.