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
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
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.
It should become crispy to the touch.
Add boiling water to the semolina gradually stirring all the time.
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.
Once the sugar is added, it becomes watery.
Keep on stirring for a minute till the color mixes uniformly.
Add the remaining Ghee, Elaichi Powder and roasted Cashew nuts.
Cook for 2 more minutes.
Transfer to the greased plate and spread to uniform thickness.
Once it cools a little, slice into desired shape.
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.