Saturday, November 18, 2006

Rawa Kesari


Ghee- 240 g (or 1 & 1/2 cups)

Sultanas - handful
Almonds - handful
(blanched, skin removed and slivered)

Semolina - 240 g
(or 1 & 1/2 cups)

Water - 900 ml (or 3 & 2/3 rd cups)
Green cardamom - 1 tsp (husk removed and powdered)

Sugar - 350 g (or 1 & 3/4 cups)
Yellow colour as needed


1) Heat ghee in a nonstick pan, fry almonds and sultanas and keep aside.

2) In the same pan, add
semolina fry until light brown (be careful not to burn) cook in medium - low heat.

3) Add
water, raisins and half each of almonds and cardamom. Cook till water is absorbed, stirring constantly (here u can use dal masher to mash away any lumps thats formed).

4) Add
sugar and yellow colour little, cook stirring constantly till ghee just begins to show on sides.

5) Sprinkle
remaining almonds and cardamom. Serve hot.


You can serve it up with Puri Chole or as a Prasadam.

© 2006 by Rajani Rayudu


Sia's corner said...

oh wow rajani,
there r so many posts in ur blog and u have been little quite about it:) keep up the good work:)

Rajani said...

Hi Supriya
Thank u for your nice and kind words.
Do try the recipes and let me know.
I visited your blog yesterday and
I liked it.
Rajani Rayudu

Lakshmi Krishnan said...

I also use the dal masher to remove lumps in rawa kesari. I do the same thing for rawa upma too. Nice recipe. Also I have added your blog to my blogroll.

Rajani said...

Thank u, if it's ok with u I wil add your blog to my blogroll.