Rava Kesari

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Ingredients

1 cup of sooji/semolina/suji
1 1/2 cup of Sugar
5-6 tbsp ghee
1 tsp cardamom powder
1 cup of milk
1 1/2cup of water
1 tbsp of cashews
1 tbsp of raisins
Pinch of Saffron

Method

In a heavy bottomed sauce pan roast the sooji with 1/2tsp of ghee. Once the sooji turns golden brown in color remove and keep it in a separate bowl and let it cool. Mix it with sugar and cardamom powder. (This will prevent forming any lumps while cooking)
Add water and  milk in a sauce pan (you can use the same pan which is used for roasting the sooji) and bring it to a boil. Once the water starts boiling add the sooji mixture slowly stirring not to form the lumps. Stir the mixture while adding 2 tbsp of ghee. Turn it to low heat and cover it with lid. Keep stirring in between for every 2 minutes to prevent burning.( This will take max 10 mts )
Meanwhile take another pan  and fry the cashews and raisins in 1tbsp of ghee.
Once the suji is cooked add the remaining ghee on top of it. Cook it for 2 more minutes and turn off the heat.
Garnish the kesari with saffron, cashews and raisins. Kesari is ready to be served.

Note

My husband like to eat this sweet when it is warm. It is just a personal preference. If you like it warm, just pop it in the microwave for 30 seconds to warm it up.

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