Rava Kesari

[minisoji]

Ingredients

Semolina(Rava/Sooji) - 1 cup
Ghee - 3/4 cup
Sugar - 1 3/4 cups
Cashews - 10 nos
Kesari colour - A pinch
Hot water - 2 1/2 cups
Cardamom(Elakka) powder - 1/2 tsp

Method

1)Heat 2 tbsp of ghee in a nonstick pan or a kadai.

2)Add cashews and fry, till they turn golden brown and keep aside.

3)Heat up the same pan.

4)Add rava and fry for 2 mins or till the raw smell of the rava leaves.

5)Add hot water and sugar.

6)Mix well so that no lumps are formed.

7)Add kesari colour and 3 tbsp of ghee and stir.

8)When it becomes thick, add cashews and cardamom powder.

9)Pour the rest of the ghee on top and stir once.

Serve hot or chilled.

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[minisoji]

Beetroot Kesari



Ingredients
Beetroot grated- 1 cup
Rava or Sooji- 1 cup
Sugar-2 cup
Water- 1 1/2 cups
Ghee- 1/2 cup
Cardamon-6-8
Rose essence- a few drops
Cashew nuts a few

Method

Peel the outer skin and grate beetroot finely and keep aside.
In a heavy bottom pan heat two tsp of ghee and fry cashews and keep aside.
Roast rava till it starts changing color to golden and when a nice aroma comes. Keep this aside.
Add two tsp of ghee in the pan add grated beetroot and saute for about four to five minutes till the beetroot gets cooked and its raw flavor disappears.

Bring water to boil and add into the fried beetroot. Allow this to come to a boil.Now add rava/sooji spreading out evenly. Mix well to avoid lumps and close lid just for a minute so that the rava gets cooked.Remove lid and continuously stir till water evaporates and add sugar ,cardamon powder and the rest of the ghee. The mixture at this stage will become watery. Continue mixing and stir till it the mixture thickens and leaves the sides of the pan like a halwa .Garnish with cashew nuts and sprinkle rose essence on top.Grease plate with ghee and spread the mixture and let it get set and cool down and cut into desired shapes.


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