|2 pinch||Dry roasted & powdered cardamon|
|15 nos||Cashew nuts|
|4 drop||Yellow colouring or “2 pinch of kesari powder”|
Heat 1 Table spoon of ghee & fry the cashew nuts till golden & keep them aside. Fry raisins & keep them with cashew nuts. If ghee left, just pour them on cashew nuts & raisins. Wash the pan & fry rava on low flame with 1 Table spoon of ghee. Take it off from flame when it roasted well. Keep it aside too.
Now heat 2 cups of water & bring it to a boil. Add the fried rava slowly. Keep stirring continuously to avoid lumps. When rava is cooked & absorbed water add sugar, cardamom powder, yellow colouring (or kesari colouring) & Cardamom powder. It would look little watery, but after a while it will turn thick. Add ghee as well when it start thickens & Stir coninuously until it forms a soft ball.
Transfer it into a greased tray, cut & serve hot. You can also put it in a small bowl & serve hot.
Iinitially you may see the ghee separating the minute you add it. So stir hard as then only the kesari will absorb the ghee.
To make pieces you need to cook for a min even after it forms a soft ball. Else, you can take it off from the flame and serve in small bowls.
Either yellow colouring or kesari/orange colouring can be used.
Vanilla essence can be used instead of cardamom powder.
The brown raisin gives rich look for kesari. I got the big yellow one only so you cannot see it.
I have seen many members asking tips to use less oil or ghee. Mom makes kesari with 3 Table spoons of ghee only. Kesari will turn out well as far as the rava & ghee are good brands.
I used the 160 ml cup. The serving size was 10