Rava Kesari - 100th Post

Yippeeeeeeeeeeeee!!!!!!!!!!!! 100th Post.. I am so happy.

Rava Kesari would be the first sweet that beginners will learn to cook. This is a fabulous sweet which is very easy to make. For me too luckily I have not struggled much to learn making it. But I have seen many who run into trouble or don’t get it right. The major trouble you get when making is getting lumps. There are two stages in the process where there are chances to get lumps..One is while adding rava to boiling water and the second one is while adding sugar to cooked rava. But the key is add slowly rava or sugar and stir properly&constantly.



The first time I made kesari, I made it with 350 grams of rava and the quantity was sooo much that I stored in fridge for about 10 days and ate it. So this was a lesson for me. Kesari needs to be made with little rava as the end result is triple that of the rava quantity.  So over to the recipe.




Ingredients:
Rava - 200 grams
Sugar - 250 grams
Water - 2 cups
Ghee - 100 grams
cardamom powder - little
cashew nuts - 25 grams
raisins - 20 grams
Kesari powder (optional) - a pinch



Method:

• Heat a pan (non stick to make it easy) add ghee and fry the cahews and raisins and keep aside.
• In the same pan add 5 teaspoons of ghee and the rava. 
• Fry in medium flame,with constant stirring until a nice aroma comes (the rava will start turning golden brown). Transfer the mixture to a plate and set aside. 
• Add the water to the pan and bring to boil.
• Add the fried rava little by little to the boiling water and keep stirring simultaneously.
• Take care no lumps are formed, keep in medium flame and stir well.
• Keep in low flame and cook covered for 3-4 minutes or until the rava gets cooked well
• Add the sugar,kesari colour and keep the flame in medium and stir well.
• As soon as you add sugar, the rava mixture will again become watery and you may notice 2-3 lumps again formed. Stir well as in a way to mash those lumps.
• Stir in medium flame for 4-5 minutes and keep adding the remainin ghee till the kesari forms as a whole mass (doesn't stick to the pan at all).
• Add ghee fried cashews,raisins and cardamom powder. Mix well

Delicious Kesari is ready!!!

Notes:
Grease a plate with ghee and spread the kesari in it and after cooling down, draw as diamonds with a knife.