SuvaiArusuvai - Veg Recipes of India

 A sweet dish that could be made in a jiffy in around 15 to 20 mins using dry fruits and rawa. This is similar to Rawa Kesari with extra ingredient of dry fruits added to it.  Ingredients: Dates - 6 nos Raisins - 12 nos Almonds - 12 nos Cashew nuts - 12 nos Pista - 12 nos Rawa - 1/2 cup Sugar - 4 tbsp Ghee - 4 tbsp Water - 1 cup Cardamom powder - 1/2 tsp Method:     Chop the dates finely. Sliver 6 of the  almonds, 6 cashew nuts and pista. Fry these along with raisins in a tbsp of ghee in low flame.  Stir fry rawa in another tbsp of ghee in low flame till the colour changes slightly golden. Remove from flame and set it aside to cool.  In a hard bottom pan add water and bring it to boil once it starts boiling add sugar, cardamom powder and bring it boil till the sugar dissolves. Add the fried rawa to it and mix it well. Ensure it does not form lumps. Once it starts bubbbling add the dry fruits to it and mix well.  Fry the remaining cashew in ghee and once removed from flame add the rema

I have already posted Rawa Kesari in traditional method. After learning the OPOS method, I tried it so many times, and my hard anodised cooker never failed to give me a hand. Ingredients: Double roasted rawa - 1 cup Ghee - 1/4 cup Sugar - 1 1/2 cup Water - 4 cups Food colour - 1/2 tsp Roasted Cashew Nuts - 10 nos Method: Mix water, sugar, 2 tbsp ghee and food colour in a pressure cooker and cook for 1 whistle. Lift weight to release steam. Add the double roasted rawa. Mix well, close the cooker and put the weight  again and close for 20 mins. Before serving add the remaining ghee and roasted cashew nuts. Recipe for  Rawa Kesari in traditional method . 

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 ar