Rawa Kesari
Rawa KesariIngredients:
Ghee- 240 g (or 1 & 1/2 cups)
Sultanas - handful
Almonds - handful (blanched, skin removed and slivered)
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
Yellow colour as needed
Proceed:
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.
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.
Notes:
You can serve it up with Puri Chole or as a Prasadam.
© 2006 by Rajani Rayudu
