Kesari recipe

                                                                                                        SOUTHINDIAN KESARI  RECIPE

INGREDIENTS

• Rava – 1 cup
• Melted ghee – 6 or 7 tbsp
• Water – 3 cup
• Sugar – 3/4 cup [as per taste]
• Pineapple essence – few drops optional
• Yellow colour or kesari colour
• Roasted cashew – ¼ cup

METHOD

Roast the  rava in 1 tbsp ghee till you get a nice aroma.[colour should not change]

Keep aside.

In a pan boil the water.

Once bubbles appear start adding the rava little by little.

Keep stirring while adding the rava so that no lumps are formed.

Once the rava is cooked add the sugar + colour + essence.

Keep stirring it will become loose.

Add the remaining ghee.

Stir well, it will start leaving the side of the pan.

Add the roasted cashew and mix well.

Your kesari is ready to be served.

IMP * – cook on low flame

For fruit kesari recipe refer here – https://maryzkitchen.com/pineapple-kesarifruit-kesari/

NOTES

1. Don’t reduce the quantity of ghee.
2. For a perfect kesari the rava + ghee + sugar should be of equal quantity.
3. Instead of artificial flavour and colour you can add saffron dissolved in milk or just elaichi powder.
4. Instead of pineapple flavour you can add any other flavours or real fruit pulp.
5. You can also add raisins.
6. Once the kesari is cooked you can remove it in a greased plate ,flatten it and cut it in desired shape.
7. You can refrigerate it for 2 days .
8. Instead of rava you can use fine vermicelli.

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