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Rawa Kesari in the traditional method

posted 17 Mar 2016, 02:37 by Rajmi Arun   [ updated 17 Mar 2016, 02:38 ]
How I missed to post this recipe which I make quite often at home is a million dollar mystery. This is one sweet which is very easy to make and always turns out very good. It can be made for Poojas, guests in a jiffy. This Rawa Kesari can be made both with and without food colour. It is very easy to easily flop this recipe but once it is mastered any one can make it quite easily. If the rawa is not cooked well, the kesari becomes chewy or turn hard. If less water is used Rawa turns lumps. The knack of making a good rawa kesari lies in the ratio of water, sugar and rawa.

Ingredients:

White Rawa - 1/2 cup
Water - 3 cups
Kesari Colour -2 pinches
Sugar - 1 cup
Ghee - 1/4 cup
Cardamom Powder - 1/4 tsp
Cashews - 5 nos

Method:
In a hard bottom pan fry the rawa well. Let it cool in a plate. Fry the cashew nuts in 1 tbsp of ghee and set them aside. Add another tbsp of ghee to the pan and add the roasted rawa. Roast the rawa again till it emits a roasted smell. Ensure no lumps are formed and spread it again to let it cool. Add 3 cups of water to the pan and add food colour. When the water starts to boil, add the cardamom powder and kesari powder. Reduce the flame and add sugar to it and mix well. When all the sugar dissolves add the roasted rawa and mix thoroughly. Ensure no lumps are formed. Cover the pan and cook in low flame. Add ghee inbetween. When it gets thick add the roasted cashew nuts and the remaining ghee. Mix well and cover the pan. Serve in a cup or spread it in a plate and put pieces.
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