INGREDIENTS:

Rava/ semolina/ Sooji- 1/2 cup

Sugar- 3/4 cup

Milk- 2 cups

Ghee-2 tablespoon +2 teaspoons

Cardamom powder- big pinch

Food Color, Orange and Green- a pinch for powder, a drop if it is liquid

Cashews - 8

Raisins- 8

PROCEDURE:

·         In a pan add two teaspoons of ghee and fry the cashews once it starts to get golden color add raisins and fry them till it puffs up and remove them from ghee; Set aside.

·         In the same pan with remaining ghee add the rava and roast the rava till light golden color appears.

·         Boil the milk in a wide pan while boiling take two teaspoon of milk and add with the food color; allow to dissolve uniformly if the food color is liquid or powder.

·         Once the milk starts to bubble add the roasted rava and stir well. In this stage you have to be careful stir well while cooking to prevent forming lumps in kesari.

·         Once the milk is absorbed the rava get cooked and starts to thicken.

·         Now add the sugar and mix well. In this stage also chances are there to form lumps. So constant stirring is essential.

·         The sugar loosens the cooked rava and when you cook further it starts to thicken again.

·         Add the cardamom and ghee at this stage. Mix well the kesari will not stick to the pan and comes together.

·         Now divide the kesari into three equal portions.

·         Keep a portion inside the pan and remove two portions from the pan in separate bowls.

·         Kesari which is inside the pan, add the green food color which you dissolved earlier and mix well till the color uniformly distributes all over the kesari. Use a touch of ghee if needed.

·         Once the color coats well, remove the green color portion from pan and set on the cups as first layer and flatten the surface with a backside of the spoon dipped in ghee.

·         Transfer this on top of white layer and flatten the surface.

·         Garnish with fried cahews and raisins on top and serve.

Source: lincyscookart.com

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