How about some sweet? Let me share with you a simple sweet. Rawa Kesari. Sunday special sweet!
Rawa Kesari(Kesaribath)
Ingredients
Sooji rawa - 1 cup
Sugar - 1 cup
hot water - 5 cups
ghee - 5 tbsp
cashew nut - 1 tbsp
Rose flavour - 2 drops
apple green/orange/yellow food colour - a pinch
Method of Preparation
In a thick bottom pan, (I used pressure cooker pan) add rawa and 1 tbsp ghee. In high flame keep roasting the rawa till it release aroma. In another vessel or electric kettle allow water to boil. Slowly add one cup at a time hot water and keep stirring the rawa. Check whether rawa is evenly cooked and is soft. Now add a spoon of ghee and continue stirring. Its now time to add sugar, if you find it difficult to stir in high flame you can reduce the heat and continue stirring as the sugar will melt and start sticking the bottom of the pan. So make sure you keep stirring the dish adding a little ghee at a time. Allow the rawa to completely absorb sugar and you will notice by now the kesari is slowly becoming thick and non sticky. Now add rose flavour and green colour. (I used green colour to give Kesari a different look)
In a small pan pour a little ghee add cashew nut and fry till golden brown. Add to the kesari bath and continue stirring. You will notice the ghee is getting separated from the kesari bath and you now can fold it very smooth. Turn off the stove. Allow the kesari to reach room temperature. Serve as a desert.
Do post your comments.
Rawa Kesari(Kesaribath)
Ingredients
Sooji rawa - 1 cup
Sugar - 1 cup
hot water - 5 cups
ghee - 5 tbsp
cashew nut - 1 tbsp
Rose flavour - 2 drops
apple green/orange/yellow food colour - a pinch
Method of Preparation
In a thick bottom pan, (I used pressure cooker pan) add rawa and 1 tbsp ghee. In high flame keep roasting the rawa till it release aroma. In another vessel or electric kettle allow water to boil. Slowly add one cup at a time hot water and keep stirring the rawa. Check whether rawa is evenly cooked and is soft. Now add a spoon of ghee and continue stirring. Its now time to add sugar, if you find it difficult to stir in high flame you can reduce the heat and continue stirring as the sugar will melt and start sticking the bottom of the pan. So make sure you keep stirring the dish adding a little ghee at a time. Allow the rawa to completely absorb sugar and you will notice by now the kesari is slowly becoming thick and non sticky. Now add rose flavour and green colour. (I used green colour to give Kesari a different look)
In a small pan pour a little ghee add cashew nut and fry till golden brown. Add to the kesari bath and continue stirring. You will notice the ghee is getting separated from the kesari bath and you now can fold it very smooth. Turn off the stove. Allow the kesari to reach room temperature. Serve as a desert.
Do post your comments.
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