Saturday, April 11, 2009

Rawa kesari - Quick and yummy dessert

In India unexpected guests are more common. In those days, there were no such formality like calling somebody before visiting them. So when we used to have such unexpected guests at our home, my mom usually makes this kesari along with some onion/plantain bajji. Even for marriages, they serve kesari with the morning tiffin. My mom makes so many variations to this and makes pineapple kesari, dry fruits kesari etc.., I learnt the basics for the kesari and upma from my mom. It takes less than 20 mins to make this yummy rawa kesari:)

(Serves 4)

1 cup coarse sooji/rawa
1 1/2 cup sugar
2 1/2 cup water
4 tbsp ghee (you can use instead 2tbsp ghee + 2 tbsp oil)
1/4 tsp cardamom powder
2 tbsp broken cashews
2 tbsp golden raisins
pinch of kesari colour or any food colour of your choice

Heat 1 tbsp ghee in a heavy bottomed pan. When the ghee is hot enough fry the cashews and raisins till they turn golden and keep aside. Then add the rawa in that ghee and roast them in medium to low flame for 15 mins or until they turn golden. While roasting the rawa stir continuously to avoid them from burning. Now add the boiling water(you can boil the water in a separate pan simultaneously while roasting the rawa) to the rawa and cook. When the rawa is cooked add the food colour and sugar and mix well. Keep stirring them for few minutes to avoid lumps. When it is not sticking to the bottom of the pan stir in the remaining ghee/oil, cashews, raisins and cardamom powder and mix well. Remove from the heat and serve.

No comments: