Kesari

It’s my long time goal, that I should prepare a good kesari. Finally I mastered in that after several trials. Whenever i say i am going to prepare kesari, my husband used to tell me "You prepare rava upma instead, as it will be far better when compared to your kesari". Scared of his comments I will stop trying out. But yesterday, I was so determined to prepare the kesari and get any sort of comments from him. When you have tensions on how it would turn out, the recipe will be spoiled. This time I didn’t take any tension and I did it my own way. Hurray I did it and my husband enjoyed it a lot. More than him my kid loved it so much. That’s what i needed.

Ingredients: 

Rava\Sooji - 1 cup

Sugar - 2 1/2 cups

Water - 4 cups

Cardamom powder - 1 pinch

Saffron color powder - For coloring

Ghee - 4 tbsp

Cashew - 10

Dry Grapes - 10

Hell a lot of patience and love 

Method:

In a hard bottomed kadai, add 1 tbsp of ghee and roast the cashew and dry grapes. Keep it aside in a plate.

In the same kadai, add the sooji and roast till it the aroma of roasted sooji fills the room. Keep it aside.

Add the water and saffron color powder to the empty kadai and let it boil. Once it starts boiling, add the roasted sooji slowly, so that it doesn’t form any humps.

Close it with a lid and cook it for 10 mins in a low flame. Once the rawa is cooked well, add the sugar and stir well.

Add some ghee to it and make sure it is not stuck to the bottom or side of the kadai.

Keep on stirring it in a low flame, it should look like some halwa not sticking to the kadai. That’s how the ghee will be taken in by the sooji. Later the same ghee will be oozed out. That point you can stop. 

Add the roasted dry fruits to it and mix well. I started it about 7 pm and I stopped it only by 9pm. Have patience and get the tasty kesari. Enjoyyyyy.

I am sending this to FIC – Orange hosted by Aparna, originated by Harini. Hope they accept mine.