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Rawa Kesari/Sheera

tastydelightz by tastydelightz
January 10, 2017
in All recipes, Sweet tooth!
39
Rawa Kesari/Sheera

Rawa Kesari is one of the most popular South Indian Desert which is served as breakfast also. Rawa Kesari is given as pooja offering also. It is served as the first sweet dish in breakfast during marriage and other auspicious functions. Generally food color is avoided in our recipe, but this dish needs a bit of orange food color since the name Kesari itself suggests orange color

Ingredients:

Semolina (Sooji Rawa) – ½ cup

Sugar – ½ cup

Water – 2 cup

Kesari (Orange Food Color)-2 pinches

Melted Ghee- 3 to 4 tbsp

Cardoman Powder (Elaichi Powder) – 2 pinches

Cashews- 12

Method:

Grease a plate with few drops of Ghee and heat it for plating.

Boil water in a pan simultaneously.

In another pan, heat ½ spoon of Ghee in a pan and roast Cashew nuts till it becomes golden brown and remove and keep aside.

Add Semolina (Rawa) and roast in low flame until a nice good aroma releases.

IMG_9209-300x226 Rawa Kesari/Sheera IMG_9210-300x199 Rawa Kesari/Sheera

It should become crispy to the touch.

Add boiling water to the semolina gradually stirring all the time.

IMG_9213-300x253 Rawa Kesari/Sheera IMG_9214-300x221 Rawa Kesari/Sheera

After all the water is added, the Rawa mixture will be a little watery. Add 1½ tsp of Ghee, mix well and cook further in low flame for 4 to 5 minutes.

Ensure that the Rawa is cooked well.

Add Sugar and Kesari Powder diluted with 2 tbsp of water.

IMG_9216-300x232 Rawa Kesari/Sheera

Once the sugar is added, it becomes watery.

IMG_9217-300x237 Rawa Kesari/Sheera

Keep on stirring for a minute till the color mixes uniformly.

Add the remaining Ghee, Elaichi Powder and roasted Cashew nuts.

IMG_9219-300x239 Rawa Kesari/Sheera

Cook for 2 more minutes.

Transfer to the greased plate and spread to uniform thickness.

IMG_9224-300x277 Rawa Kesari/Sheera

Once it cools a little, slice into desired shape.

Done!

IMG_9225-300x187 Rawa Kesari/Sheera

Note:

Roast the Rawa well else the Kesari will become sticky.

For silky and smooth texture, use 2½ cup of water. When the final mixture is little watery, transfer it to a bowl. Allow to cool. Serve in cups with spoon.

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