Kesari
Kesari (Rava Kesari)
Lets see how to make Rava Kesari. In north of India it may be known as Sheera, but generally in the south we add kesar (and bit of food colour) which brings that wonderful orange/kesari colour and hence the name 'kesari'.
Ingredients:
Rava : half cup
Elaichi : 4-5
Kesar (kumkum poo): 8-10 strands (soaked in 2 tbsp milk, also pinch of orange food colour added)
Edible camphor : pinch (optional, make sure u really take pinch or very very minute piece, else it's flavour will dominate and won't taste good.)
Sugar : 1 cup
Desi ghee : 1/4 cup apprx
Cashewnuts (kaju) : 15 or more (as you like it)
Method:
1. Soak the kesar in milk and keep it aside. (we will be also using pinch of food colour)
2. Saute the cashew nuts in 2-3 tsp ghee till cashews turn golden brown. Keep them aside.
3. Pour 1:2 water in a vessel (we took half cup rava, so take 1 cup water) and put it on flame. Till the water starts boiling, let's parallely roast our rava. Heat 5tbsp of ghee in a pan/kadhai, add and roast the rava till slight colour change. (First rava will become sticky when added to ghee, but as you roast it will slowly turn dry and you will notice slight colour change). Now keep flame in sim to medium range, then add the boiling water to the rava and mix and keep stirring well. Make sure no lumps are formed.
4. Continously stir and within 2-3 min, rava will soak all water.
5. Add sugar, keep stirring. Sugar will liquidize and bind with the rava, add elaichi powder, edible camphor, kesar milk and the remaining ghee. Keep stirring and in 3-4 min, it will become non sticky. If you feel it has become little dry, then add some more ghee (3-4 tbsp) and stir for 1-2 min . Add the ghee roasted cashews and mix well.
6. Switch off the flame and transfer the Kesari to a any container, allow it to cool and then close it tight.
Note:
You can serve it hot. Heat little ghee in pan, saute the Kesari for a minute and you can serve it hot.
You can store this sweet for 3 days approximately.
If you are storing it in refrigerator, you can store it for a week.
Lets see how to make Rava Kesari. In north of India it may be known as Sheera, but generally in the south we add kesar (and bit of food colour) which brings that wonderful orange/kesari colour and hence the name 'kesari'.
Ingredients:
Rava : half cup
Elaichi : 4-5
Kesar (kumkum poo): 8-10 strands (soaked in 2 tbsp milk, also pinch of orange food colour added)
Edible camphor : pinch (optional, make sure u really take pinch or very very minute piece, else it's flavour will dominate and won't taste good.)
Sugar : 1 cup
Desi ghee : 1/4 cup apprx
Cashewnuts (kaju) : 15 or more (as you like it)
Method:
1. Soak the kesar in milk and keep it aside. (we will be also using pinch of food colour)
2. Saute the cashew nuts in 2-3 tsp ghee till cashews turn golden brown. Keep them aside.
3. Pour 1:2 water in a vessel (we took half cup rava, so take 1 cup water) and put it on flame. Till the water starts boiling, let's parallely roast our rava. Heat 5tbsp of ghee in a pan/kadhai, add and roast the rava till slight colour change. (First rava will become sticky when added to ghee, but as you roast it will slowly turn dry and you will notice slight colour change). Now keep flame in sim to medium range, then add the boiling water to the rava and mix and keep stirring well. Make sure no lumps are formed.
4. Continously stir and within 2-3 min, rava will soak all water.
5. Add sugar, keep stirring. Sugar will liquidize and bind with the rava, add elaichi powder, edible camphor, kesar milk and the remaining ghee. Keep stirring and in 3-4 min, it will become non sticky. If you feel it has become little dry, then add some more ghee (3-4 tbsp) and stir for 1-2 min . Add the ghee roasted cashews and mix well.
6. Switch off the flame and transfer the Kesari to a any container, allow it to cool and then close it tight.
Note:
You can serve it hot. Heat little ghee in pan, saute the Kesari for a minute and you can serve it hot.
You can store this sweet for 3 days approximately.
If you are storing it in refrigerator, you can store it for a week.
It’s great to come across a blog every once in a while that isn’t the same out of date rehashed material. Fantastic read. Get more info about handcrafted jams
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